Feeding the Evolution: How The Plot is Changing the Recipe for a Sustainable Future
At The Plot restaurant in Oceanside and Costa Mesa, California, sustainability isn’t just a feature of their menu – it’s the foundation. Led by co-owners Jessica and Chef Davin Waite, The Plot is rewriting the culinary script with a bold, plant-based approach that champions the environment while serving up seriously crave-worthy dishes.
The Surfrider North Orange County Chapter’s Ocean Friendly Restaurants (OFR) team recently had the pleasure of seeing this philosophy in action during a cooking demonstration and tasting hosted by the Waites. On the menu: handmade flaxseed pasta topped with a pesto sauce crafted from strawberry caps and carrot stems—ingredients that would be compost in most kitchens. At The Plot, however, “scraps” are just the start of the story.
Jessica and Davin’s commitment to sustainability is rooted in their belief that delicious food and environmental responsibility can—and should—go hand in hand. Their motto, “Feeding the Evolution”, reflects their mission to get imaginative with their ingredients and welcome the challenge of creating stunning and delicious culinary offerings with plants. They honor cultural traditions while creatively pushing the boundaries of what plant-based food can be. Their dishes are comforting yet inventive, drawing on memory and global inspiration to appeal to vegans and omnivores alike.
Since opening Wrench & Rodent Seabasstropub, another Ocean Friendly Restaurant, in 2013, the Waites have used their growing restaurant platforms to promote conscious, community-centered food systems. With The Plot, they’ve taken this mission further, working with local regenerative farms, growing food onsite, and committing to zero-waste operations wherever possible.
“We realized how much impact we could make by building community around local food and sustainability,” Jessica shared. “Being totally plant-based allows us to operate without contributing to harmful animal agriculture, and sourcing from regenerative farms helps us reduce our overall environmental footprint.”
That deep commitment to the planet has earned The Plot widespread recognition—including being named one of Tasting Table’s 20 Best Restaurants in San Diego, the 2023 Business of the Year for California’s 38th District, and one of VegOut’s Most Sustainable Vegan Restaurants in the country.
As a Platinum Level Participant of Surfrider’s Ocean Friendly Restaurant, The Plot goes above and beyond Surfrider’s core criteria. They use backyard-compostable packaging, offer a reusable container swap program, and even recycle gray water for their onsite gardens. These gardens serve as living classrooms where guests can learn about urban greening, soil health, and the power of growing your own food to cut down on packaging and emissions.
“We’re committed to shortening supply chains, sourcing from vendors with responsible practices, and being incredibly intentional about everything from our packaging to our menu,” Jessica said. “We want to make sustainability accessible, not intimidating.”
For restaurants who want to make better choices for the planet, Jessica advised, “Sustainability can be a win-win-win for your business! Telling the story of your ‘why’ can be engaging for guests, and allows them to feel really good about their choice to support your business. Team members feel good when they feel like they are a part of something meaningful. And zero waste practices can benefit your bottom line when practiced intentionally.”
From their humble beginnings to their national accolades, The Plot is proving that doing good for the planet doesn’t mean sacrificing taste or joy. In fact, it’s quite the opposite. With every dish, Jessica and Davin are showing that a more conscious food system is not only possible—it’s delicious.
Is your local restaurant Ocean Friendly? If not, encourage them to sign up and join the movement to end single-use plastics!
Want to help Surfrider stop plastic pollution at the source? Consider donating today!
A garden gnome and surfer. Photo credit: Israel Palacio.