Trevor’s at the Tracks, a favorite in the heart of San Juan Capistrano, is going greener with the launch of a sustainable farm-to-table initiative. The restaurant now operates two off-site farms just miles from the kitchen, growing high-yield produce such as lettuce, carrots, radishes, cabbage, and herbs.

The program reflects the restaurant’s motto: Locally Acquired | Globally Inspired. Everything harvested is thoughtfully integrated into its globally influenced menu, enhancing flavor and freshness while keeping the supply chain tight and local.

“This farm represents a natural evolution of our mission,” says Trevor Baird. “We’re not only reducing our carbon footprint by sourcing produce mere minutes from our kitchen—we’re closing the loop and providing our customers with the best possible tasting food there is.”

To bring the vision to life, Trevor’s employs two full-time farmhands: Aaron Thun, a longtime team member who built the restaurant’s on-site raised beds, and Brenden Bloom, a horticulture graduate from Cal Poly San Luis Obispo who also serves guests farm-fresh fare tableside.

The commitment extends beyond produce. Trevor’s composts kitchen scraps and organic waste to enrich the soil, furthering its zero-waste goals. “We believe that being a great restaurant today means more than great food,” adds Trevor. “It means accountability—to the environment, to our community, and to the future.”

Since opening in February 2017, Trevor’s has championed sustainability while offering a rotating seasonal menu and chef’s specials. The restaurant also features live music daily, showcasing over 50 local musicians each month.

Trevor’s at the Tracks is open daily from 11 a.m. to 9 p.m. Sunday through Thursday, and until 10 p.m. Fridays and Saturdays. For more information, visit trevorsatthetracks.com.