At Rory’s Place, sustainability is more than a mission—it’s our foundation. With my background in environmental science and a deep respect for the land and sea, Rory and I built our restaurant around mindful sourcing, responsible waste practices, and community collaboration. We work closely with local farmers, fisherfolk, and purveyors to source the freshest, most sustainable ingredients available—everything from produce grown right here in the Ojai Valley to oysters that help clean the waters they grow in. Our seafood is caught by small-scale fishers out of Ventura and Santa Barbara harbors who are committed to healthy, long-term fisheries. We even incorporate sustainable practices into our beverage program—repurposing surplus fruit for house-made shrubs, turning waste wine into house vinegar, and using foraged or seasonal ingredients for infusions and garnishes. Our wine list is composed of naturalwines - many of which are dry farmed, and all of which are farmed with no pesticides and processed with no added chemicals or preservatives.
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Waste reduction and nutrient cycling are central to what we do. Our green waste is collected and composted at Oak Heritage Ranch through a collaborative program with Shepherdess Land and Livestock and other local partners like Mama Tree Farm. This compost nourishes soil, supports native plant growth, and even feeds animals and chickens on-site. We sort every bit of our remaining waste, composting food scraps with our local trash service, recycling everything we can, and converting waste oil into biofuel. We avoid single-use plastics, use reusable containers in the kitchen, and give a second life to materials like old menus. Through partnerships with ethical purveyors and renewable energy sources like the Clean Power Alliance, and by working with initiatives like Conscious Kitchen and the Alice Waters Institute, we’re proud to be part of a growing movement toward a regenerative, resilient food system.