Detroit, MI

Eat for Impact ⚘ September 2026

This September, Detroit is taking action on climate change through food.

The Eat for Impact initiative, led by local organizers, creates greater access to climate-friendly eating and invites the whole community to participate.

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Participating Businesses

  • Antidote

    14628 East Jefferson

  • Avalon Bakery and Cafe

    1049 Woodward Ave

  • Brooklyn Street Local

    1266 Michigan Avenue

  • Detroit People's Food Co-op

    8324 Woodward Ave.

  • Ivy Kitchen and Cocktails

    9215 East Jefferson

  • The Kitchen (by Cooking with Que)

    6529 Woodward Avenue

Discover Specials

Review A Special You've Tried!

Ivy Kitchen and Cocktails

American Classics ⚘ 9215 East Jefferson

Crispy Cabbage:

Wok-seared cabbage tossed with chili oil, walnuts, and a touch of umami for the perfect balance of flavor and crunch.

Cauliflower Steak:

Charred cauliflower steak marinated in house-made jerk seasoning, served with sweet potato salad and finished with a vibrant mango-chile glaze.

Antidote

Global Cuisine ⚘ 14628 East Jefferson

Roasted Eggplant:

Roasted eggplant discs with romesco, crispy shallots & fresh parsley.

Arugula Salad:

Spiced and toasted chickpeas with arugula, crispy shallots and garlic lemon vinaigrette.

Brooklyn Street Local

Mushroom Calamari:

Cornmeal battered, fried oyster mushrooms with a lemon tarragon mayo.

American Brunch & Lunch ⚘ 1266 Michigan Avenue

Seasonal Soba Salad:

Cold soba noodle salad with seasonal veggies, Thai basil, ginger, sesame, tofu crumble, & soy lime dressing.

The Kitchen (by Cooking with Que)

Healthy Comfort ⚘ 6529 Woodward Avenue

Harvest Bowl: A roasted sweet potato topped with seasoned kale, black beans, rice, fresh tomatoes, Beyond Meat, and creamy avocado salsa.

Detroit People’s Food Co-op

Community Grocery Store ⚘ 8324 Woodward Ave.

Chic’en Oven Fried Tofu:

Tofu, roasted garlic, roasted red peppers and parsley scallions.

Stuffed Peppers:

Oven roasted peppers filled with onions, rice, zucchini, tomatoes, mushrooms, spinach and garlic.

Avalon Bakery and Cafe

American Brunch & Lunch ⚘ 1049 Woodward Ave

Very Veggie Lunch Bowl:

Spinach, cucumbers, avocado, cherry tomatoes, quinoa, pickled red onion, capers, chickpeas, citrus vinaigrette.

Buffalo Cauliflower Wrap:

Roasted cauliflower tossed in plant-based Buffalo sauce, mixed greens, tomatoes, red onions, carrots, with a plant-based ranch sauce.

Endorsements for the Initiative

  • “Addressing climate change requires everyone's participation. Innovative initiatives like Eat for Impact, which lie at the nexus of food and climate, call upon us all to reflect on our choices and to consume with intention. In doing so, we can help protect the planet for generations to come."

    Gabriela Santiago-Romero
    Detroit City Council Member, District 6

  • “There is no way to reverse climate change without a large-scale adoption of a plant-based diet, and re-wilding of land currently used to graze animals that people make the mistake of eating. I congratulate the Eat for Impact initiative in doing their part by encouraging plant-based cuisine.”

    Glen Merzer
    Author & Podcast Host
    Food is Climate

  • “We need to rapidly transition to a world where plant-rich diets are embraced as a non-negotiable aspect of fighting climate change and caring for the earth. Eat for Impact highlights the importance of food as a climate solution.”

    Anna Larsson & Nicola Philpott
    From Fork to Forest