What a year of Tujunga’s menus is worth
~15,000 animals spared
~310,000 lbs of CO₂e avoided
~17 million gallons of water saved
~470,000 sq ft of forest spared
~47,000 plant-based meals
Estimated from 8 restaurants here, using Cowspiracy, The Vegan Calculator, Technomic and Garnett et al., PNAS 2019.
Fine bulgur wheat, fresh mint leaves, green onions, parsley, dill and tomatoes
Grilled eggplant, tomato & onion blended with olive oil and herbs of spices
An assortment of pickled vegetables
Eggplant, fresh garlic and tomatoes with black olives
tomato, parsley, olive oil, lemon juice, and bulgur
Mushrooms, onions, black olives with green peppers and tomatoes
Oatmeal, Dried Cranberries, Apple, Nuts
A vibrant medley of mixed vegetables is tossed in rich olive oil and generously sprinkled with aromatic za'atar, offering a delightful blend of herbs and spices
Appetizers · A tantalizing mixture of crisp basil, fresh tomato, flavorful garlic, & balsamic vinaigrette. Simple, yet stunning
vegetables, and spring roll wrapper
Cornelian-Cherry, Blackberry, Raspberry, Quince, Sour Cherry
Oatmeal, Dried Cranberries, Apple, Nuts