How lucky are we to experience mother nature’s incredible beauty right here in Central Oregon? We often take it for granted, but there is a delicate balance that’s important to help preserve for generations to come. As parents, we have the power to make conscious consumer choices that align with the goal of long-term ecological sustainability.
One way we can be eco-friendly is to patronize local restaurants that prioritize sustainability by reducing their carbon footprint. According to Modern Restaurant Management magazine, our food and drinks industry is responsible for around one-third of all annual greenhouse gas emissions. The biggest issues center on the supply chain, particularly around meat production and transportation, as many restaurants rely on globally sourced supplies.
Several restaurants in Bend, however, are doing their part by prioritizing fresh ingredients grown or butchered in Central Oregon, especially meat. For a great meal that also helps the environment, consider checking out some of these fantastic local eateries:
JACKSON’S CORNER
A beloved institution in Bend since 2008, Jackson’s Corner has long been devoted to partnering with local growers and makers to secure food equity while sharing transparently with their customers exactly where their food comes from.
“Supporting sustainable food systems has always been a priority here,” says owner Chris Hall. “We believe in feeding the community in a way that makes sense for the environment and the business. It’s an ongoing effort, and we’re always looking for smarter ways to do it.”
They source from local farms, most of which use regenerative practices that support soil health and biodiversity. Their seasonal menus reflect what’s fresh and available, reducing waste and supporting efficient farming cycles. They also minimize waste wherever possible. All these practical steps add up.
“It’s simple,” says Hall. “Better practices mean better ingredients. Sustainability ensures we’re getting quality food while keeping our supply chain strong and reliable.”
MOUNTAIN BURGER
Founded by local Bend parents, Dan and Sara Hobin, who are both deeply concerned about climate change effects on our small mountain town, Mountain Burger aims to be Bend’s first sustainable burger joint.
After researching the carbon emissions of sourcing meat products from farm to table, they discovered that the highest emissions costs were from beef, followed by lamb, then chicken and finally, vegetables. They incorporated this research into their menu and put sustainable ratings on each dish for purposes of education.
Now they source all their beef from Anderson Ranch here in Central Oregon, while also offering a truly healthy veggie burger made from fresh local ingredients like mushrooms, nori and shallots, instead of the traditional highly processed soy products. They also created a novel food item – a half meat / half veggie burger – which not only reduces the carbon load but is a great way to sneak vegetables onto a picky eater’s plate.
“We are on a mission to build a nature-positive restaurant,” says owner and partner, Dan Hobin. “A nature-positive business is one that contributes to nature more than it takes away. Our extensive menu is designed with sustainable nature-positive practices in mind.”
Lastly, they created a zero-waste club where they deliver lunch in reusable stainless-steel to Work-Collective and to Summit High School teaching staff. Clients place their orders in the morning and then have their lunch delivered, with dirty dishes picked up by 3pm. They also have a living plant wall in their space, use long-lasting LED bulbs, compost their kitchen waste and have replaced gas appliances with efficient electric alternatives.
Mother’s Juice Café
Mother’s motto is “Keep it Fresh, Keep it Local”, and these words are integral to their mission to bring only the best locally sourced and organic ingredients to their customers. Their smoothies and juices are made-to-order from Oregon-grown produce, while their baked goods are always made from scratch.
“Mother’s Juice Café was founded on the philosophy of sustainability,” says executive chef, Renee Raymond. “25 years ago, the Deterings of Detering Orchards opened a modest café with the intention of selling and utilizing the produce grown on their family farm in the valley. They were truly farm to table – before it was a fad. Over the years we have grown and adapted with the times but have continued to uphold a culture of wellness and healthy sustainable practices in our cafes. We focus on hyper local ingredients and collaborating with dozens of small local businesses in Bend and the surrounding areas of the PNW. This absolutely reduces our environmental impact and allows us to provide guests with healthy food, prepared quickly and intentionally every time. We strive to keep Bend a unique, vibrant and thriving community.”
Local farms and organizations Mother’s partners with include: Pioneer Ranch, Agricultural Connections, Organically Grown Company, Aloha Produce, Eberhard’s, Big Ed’s Breads, Willamette Valley Fruit Company, MY Chai, Tender Greens, Rain Shadow Farms, Glory Bee, Childer’s Meat Company, Ocean Beauty, Honey Mama Bars, Hearth Chai, SmithTeas and Lady Bug Farms, just to name a few!
SHIMSHON & BARRIO
Local chef, Steven Draheim, attended Bend High before learning about sourcing locally in culinary school. Together with his wife and business partner, Amy Draheim, they have opened several eateries across town, including Bar Rio and adjoining Bodega Market in downtown Bend, as well as a Mexican street food truck, Barrio, at Midtown Yacht Club and a dual concept restaurant Shimshon x Barrio at The Grove in Northwest Crossing.
While raising two young sons, the Draheims felt inspired to source locally at farms right in their own backyard, especially for their newest restaurant at The Grove. Marked by colorful pomegranates in the center of the market space, Shimshon x Barrio’s menu features seasonal produce and pasture-raised chicken, eggs, beef and pork from the family-operated Well Rooted Farms in Tumalo.
With local ingredients, the two-in-one concept combines Mediterranean and Middle Eastern foods like falafel, hummus and mezze plates alongside Latin-inspired fare to produce novel fusion dishes like shawarma chicken tacos, all supported by our local agricultural scene. Sourcing locally is a lesson being passed onto their two sons, as well, who help with the family business.
“As a Tumalo family who frequented Well Rooted’s u-pick offerings, it wasn’t long before I struck up a conversation with farmer Scott Maricle and a partnership was born,” says Amy Draheim. “Added to Steven’s morning routine? Picking up produce on the way to drive the boys to school.”
The Grove Market Hall compiles several other locally owned and operated eateries, so when you dine there, you’re making a choice to support local business and spend money that stays in our community.
With all these enticing choices available, why not support local and feed your family from our very own backyard?
This article appears in BendNest Spring 2025.
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