Westbourne’s transformation from restaurant to regenerative brand

A prominent figure in sustainable dining and entrepreneurship, Camilla Marcus has made a name for herself as an activist for food systems and environmental sustainability. She founded New York City’s first certified zero-waste restaurant, west~bourne, in 2018. Despite the challenges posed by the pandemic, Marcus transformed west~bourne into an online amenity brand focused on regeneration, extending its impact beyond the physical space.

Marcus sources ingredients exclusively from regenerative farms, in line with its mission to promote personal and planetary health through food. By supporting small growers using regenerative practices, Marcus aims to stimulate demand for this emerging system that can combat the climate crisis. She values ​​building relationships with conscious stewards of the land and prioritizes sourcing high-quality, nutrient-rich ingredients from regenerative farms.

One of Marcus’s key products is avocado oil, which she chose over other oils for its environmental benefits and neutral flavor profile. West~bourne avocado oil is 100% pure and stands out from other brands that may be mixed or rancid. Growing avocados promotes biodiversity and supports regenerative agricultural practices, contributing to a healthier ecosystem and a more sustainable future. Marcus is continually innovating and expanding west~bourne’s product offering, with plans to reformulate snack mixes and partner with major supermarkets.

In the fall, Marcus will release a cookbook entitled ‘My Regenerative Kitchen’, which aims to make regenerative agriculture workable and applicable for consumers. The book features stories, research, recipes and tips to inspire readers to embrace a lifestyle that honors the earth while nurturing their own health. Marcus believes that every small shift we make towards sustainability collectively contributes to significant impact and drives us towards a future of continuous evolution and progress.

Regenerative kitchens seek to undo the damage caused by industrial agriculture and food production, with an emphasis on regenerative sourcing, upcycling and minimizing food waste. Marcus encourages individuals to embrace plant-based diets, remove plastic and harmful chemicals from their homes, and compost their food waste. Consumer actions, such as supporting regenerative agriculture and composting, can significantly reduce their carbon footprint and contribute to a more sustainable future.

Marcus believes the long-term solution to the climate crisis lies in regenerative agriculture and reconnecting with the land. She emphasizes the importance of changing our mindset towards respecting the land’s natural processes and supporting an industry that values ​​sustainability. By making conscious decisions about what to eat and drink every day, consumers can play a crucial role in shifting the food industry toward sustainability and combating the climate crisis.