Irregardless has been leading the pack in sustainability since we opened in 1975. Chef Arthur and his wife Anya, our founders, have been adamant about running a sustainable business the whole time. It all began with a recycling program. In the 1980s, recycling pickups were...

Written by Evan Embree If you read my last installment, then it’s no secret that commercial livestock farming is threatening our staple food supply.  However, there is an even more pressing issue - the quality of the air we’re breathing. With the increasing popularity of meat-based...

Written by Evan Embree There are many reasons why someone may convert to a plant-based diet.  Aside from animal welfare, one of the most pressing issues for vegans is the state of our environment.  The book The Meat Crisis: Developing More Sustainable Production and Consumption, edited...

Written by Lubana Lanewala, Garden Apprentice Here at The Well Fed Community Garden, we use a lot of compost to grow our produce. We can’t produce as much as we need just yet, but we gather as much food waste from our community as we can...

Irregardless Café & Catering stands as a pioneer in the restaurant business putting into action ‘green’ and ‘sustainable’ long before they became buzz words. Founded in 1975 by Arthur Gordon owner/chef, Irregardless opened as Raleigh’s first vegetarian restaurant and evolved to serving a diverse menu...

Irregardless has ten Thermal Solar panels on the Cafe's roof.  This system was installed in January of 2012 to heat the 1500 gallons of hot water that the Cafe uses each day to wash and sterilize all the dishes, as well as maintain the needs...

Irregardless' kitchen and the Well Fed Community Garden are naturally linked together. In order for the Garden to produce nutritious organic produce for the Cafe' and Catering kitchen, the soil needs to be nourished. Irregardless' kitchen's vegetable 'wastes' have been nourishing the Garden's soil by...