Where to Eat Sustainably in Los Angeles This Earth Day

As one of only two three-MICHELIN-starred restaurants in Los Angeles, Providence offers a masterclass in sustainable seafood. The longstanding Melrose Avenue staple, helmed by chef Michael Cimarusti, has also earned a MICHELIN Green Star for its environmental initiatives, which extend far beyond local and seasonal sourcing. All of the seafood is wild-caught primarily from American waters, but Providence is also home to a thriving habitat garden on the rooftop. Everything from fresh herbs to borage blossoms is grown onsite, while two hives containing more than 160,000 bees produce a signature honey rich with floral undertones. The restaurant’s sustainable ethos also extends to the beverage program, where a zero-waste protocol takes center stage and leftover ingredients are repurposed as creative infusions and garnishes.

Chef Nancy Silverton’s most eco-friendly Los Angeles restaurant is the Tuscan-inspired steakhouse Chi Spacca. A vast majority of the ingredients used at this MICHELIN Green Star restaurant are sourced from farms within 100 miles, and Silverton’s relationships with her purveyors emphasize transparency and trust. Waste reduction is another key focus, from food to water, with careful attention paid to inventory management. The housemade charcuterie is a standout, but the quality cuts cooked over live fire have made Chi Spacca a destination for both quality and sustainability.

What started as a pandemic-era pop-up has evolved into one of Santa Monica’s most talked-about seafood spots. The small space on Main Street features a cozy patio where locals gather for biodynamic wines and fresh crudo. A handwritten chalkboard menu changes daily based on what is in season and available from local fishermen, with staples including tuna toast and a vegan furikake Caesar salad. The restaurant is free of single-use plastics, and the wine list focuses on low-intervention producers.

Despite its unassuming location near LAX, Tomat is a MICHELIN Guide-recognized restaurant that showcases the dynamic nature of California’s farm-fresh produce. The all-day eatery from Natalie Dial and chef Harry Posner operates as a café and pastry spot by day, and a more formal, sit-down dinner destination at night. Just a few blocks away, a thriving garden acts as an urban greenspace in the middle of Westchester, yielding a wide range of herbs, vegetables, and fruits. Tomat, which has earned three stars from the Green Restaurant Association, is also entirely free of single-use plastics. When it comes to drinks, the wine list leans organic and low-intervention, alongside a selection of clarified cocktails made with carefully curated, small-batch spirits.

In addition to a coveted MICHELIN star, Heritage also holds a Green Star thanks to its zero-waste kitchen and dedication to environmental preservation. Helmed by siblings Lauren and Philip Pretty, this Long Beach restaurant is set in a historic 100-year-old Craftsman house and serves a nine-course tasting menu that rotates regularly. Seasonality drives everything, with a majority of produce sourced from local farmers’ markets and Heritage’s nearby farm. The Prettys are also highly selective about who they work with, prioritizing seafood that is line-caught, meats that are pasture-raised, and open-field poultry. Each step is mapped out with sustainability in mind, and any leftover food is either composted or repurposed for staff meals.

At Somni, chef Aitor Zabala brings a precise approach to sustainability, anchored by a near zero-waste kitchen. In addition to its three MICHELIN stars, the West Hollywood restaurant processes food scraps through an on-site biodigester that breaks down organic material within 24 hours. That system works alongside thoughtful portioning and menu design, where ingredients are used across multiple courses. The result is a kitchen that maintains fine dining standards while minimizing its environmental footprint.