In a bold shift that is stirring both curiosity and controversy, Sage Vegan Bistro, a beloved Los Angeles-based eatery known for its exclusive plant-based menu, is taking a dramatic turn. The restaurant, now rebranded as Sage Regenerative Kitchen & Brewery is embracing meat, dairy, and eggs sourced from regenerative farms.
This pivot away from veganism, as announced by chef Mollie Engelhart, is not just a change in the menu but a significant shift in philosophy towards sustainability and farming practices.
Sage Vegan Bistro: A New Direction for Sustainable Dining
For years, Sage Vegan Bistro stood as a beacon for vegan cuisine in Echo Park, with expansions in Culver City and Pasadena, cultivating a dedicated following among those who advocate for a plant-only diet.
However, the restaurant’s founder, Mollie Engelhart, has decided that to truly impact the environment positively, a more inclusive approach is necessary. This includes introducing “high-quality protein from only the highest-quality, most-integrity regenerative farms,” as Engelhart explained in a revealing Instagram video.
Engelhart’s transformational journey began seven years ago when she delved deeper into regenerative farming—a practice aimed at restoring soil health and sequestering carbon.
Despite the method’s mixed scientific reviews regarding its impact on carbon sequestration, Engelhart believes regenerative agriculture is a step forward in addressing the climate crisis. This holistic approach, she argues, should become a part of our everyday conversations and dietary choices.
A vegan restaurant is switching to serving meat, saying plant-based eating isn't enough to save the planet https://t.co/QwaNs2m0EG
— Insider Food (@insiderfood) April 25, 2024
Facing the Backlash with Resolve
The announcement, timed with Earth Day, did not come without its backlash. Critics, including animal rights organizations like PETA, and individuals from the vegan community have expressed dismay, describing the shift as a betrayal of vegan principles and animal welfare.
Yet, Engelhart remains steadfast, viewing this change as necessary for both planetary health and the viability of her business, which, like many others, suffered financially post-pandemic.
The Financial Realities of the Restaurant Industry
The financial strain brought on by the pandemic has not been kind to many, including those in the restaurant industry. Engelhart candidly shared with the Los Angeles Times that her restaurants have been struggling to stay afloat since 2020.
This financial predicament has pushed several vegan establishments in Los Angeles to either introduce meat into their menus or shut down entirely.
For Sage Regenerative Kitchen & Brewery, the inclusion of products from regenerative farming is a strategic move to diversify its offerings and attract a broader customer base, ensuring its survival and growth in a highly competitive market.
A Future Focused on Regenerative Practices
As Sage Vegan Bistro transitions into Sage Regenerative Kitchen & Brewery, it represents a broader trend of businesses adapting to the evolving understanding of sustainability.
By incorporating regenerative farming into their practices, businesses like Sage are exploring new ways to impact the environment positively while meeting their economic needs.
Engelhart’s bold move might be contentious, but it opens up a critical dialogue on how best to balance ethical considerations with environmental sustainability and business viability in the ever-evolving culinary world.
