You can’t talk about sustainability in Vancouver without referencing chef Andrea Carlson. For over a decade she has been spearheading green initiatives at her restaurant—our 2025 Sustainability Award winner, Burdock and Co—by partnering with local, small-scale farmers, producers and fishers.
With a goal of supporting local food security, Burdock has paved the way with its sustainable practices by not just building extensive systems (like recycling, composting and a no-waste delivery system), or by having an upcycled room, but also by meeting customers where they, too, can be influenced: through highlighting the inherent perfection of seasonal produce. The dishes at Burdock and Co don’t scream crunchy granola; instead, these plates lean fine-dining in quality but at their heart are love stories to humble, local ingredients. Take the Bergamot dish on this year’s February/March menu: it featured pommes Anna, rosemary smoked potato and potato skin cream. Using every part of a single ingredient and turning it into an exploration of flavour and texture takes time-honed skill, and by doing just that Carlson and her team have evolved the now canonical term “farm to table” to even greater heights.
Burdock and Co
2702 Main St.
burdockandco.com
