Retail

What started as a green building project, an off-the-grid, LEED certified, farm-to-table restaurant located on a working farm, a project that "does less harm", evolved into a systemic transformation of regional food production and consumption. Through the persistence of the owners Duke and Monica, a co-discovery process with key stakeholders aligning around the project’s Purpose and its effects in the Community, and years of regenerative thinking and design effort, the RE Farm Café at Windswept Farm was cultivated - a café nested in a farm, a farm nested in a community and regional food production and consumption system.