Community Table Accord

Building pathways to an ecological food future.


By living and eating in accordance with these ten principles, each one of us can contribute to an ecological food future.

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Eat / Recipe

Eat: Eilo’s Kitchen Zucchini Cakes

Green Feast Chefs Cathy McKnight and Lauren Davis debut these tasty, paleo cakes with Creamy Green Chile Sauce


Eilo’s Kitchen Zucchini cakes

Makes 8-12 cakes depending on your scoop.

Tools needed:
  • Large box grater
  • Flat spatula
  • Microplane Zester
  • Colander
Ingredients for zucchini cakes
  • 1/2 cup coarse organic almond flour (Bob’s Red Mill is my preferred brand)
  • 2 cups shredded zucchini, salted and drained in a colander
  • 1 whole jalapeno pepper, diced
  • 2 cloves of fresh pressed garlic
  • Zest of 1 lime
  • 2 extra large eggs
  • Salt and pepper to taste
  • avocado oil for frying the cakes ( ½ C.)

Creamy Green Chile Sauce

Place all ingredients in a bowl and stir to combine then set aside

  • 1 cup soft chevre goat cheese (Drake Family Farm is my choice)
  • 2 tablespoons of fresh diced green chilies
  • 1 tablespoon of minced fresh cilantro
  • 2 tablespoons of lime juice
  • A sprinkle of smoked paprika or cayenne pepper
  1. Place grated zucchini in a large colander, sprinkle with 1 tsp salt, mix it through. let sit for 10 minutes. Press as much of the water as possible out of the squash while it is in the colander.
  2. In a large bowl mix the flour, garlic, eggs, lime zest and jalapeno peppers.
  3. Add squeezed zucchini, salt, and pepper. Stir to combine. Form into small patties. (2 oz. scoop per cake in our kitchen)
  4. Add enough oil to coat the bottom of a sauté pan set over medium heat. Place cakes in the pan but do not crowd them. There should be oil bubbling up around them
  5. Cook until each side is a golden brown. It will take approximately 2-3minutes per side. Do not lift the cake up to flip until a small crust has formed.
  6. Place the cooked cakes on a paper towel to soak up any the excess oil. Serve immediately with a dollop of sauce on each cake.
  7. Sprinkle with smoked paprika


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Eat / Recipe

Eat: Chilled Corn Soup by Amanda Yee

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200 of our best friends gather to celebrate local sustainable food at one big table in our garden. Watch the story of Green Feast and join us for the next one!

DIY / Eat

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10 Principles of a Regenerative Food System
Eat / For Chefs

10 Principles of a Regenerative Food System

By living and eating in accordance to these principles, each one of us contributes to a more abundant future.

The Community Table Accord is a platform to promote sustainability throughout all aspects of sourcing, preparing, and eating food.

At The Ecology Center, we believe that everyday, simple solutions create big change in our communities. Together, we are building a healthy, vibrant future designed around the understanding that we are a part of nature.

The Community Table Accord is an effort to mainstream sustainability in the global farm-to-table community. Shaped, practiced, and shared by our founding chefs, the Community Table Accord advances the conversation at the dinner table. By living and eating in accordance to these principles, each one of us contributes to a more abundant future.

10 Principles of a Regenerative Food System

    Choose local produce that’s in season.


    Support a dynamic local economy.


    Remove contaminants and toxins from our food supply.


    Only eat animals raised with intention and respect.


    Participate in the act of growing food.


    Cultivate and consume a diverse variety of foods.


    Make farms regenerative ecosystems.


    Give children everywhere access to delicious, healthy food.


    Empower positive change through personal and collective activism.


    Take time to celebrate, recognize, and inspire your community.


The sustainable food movement is driven by every one of us. Pull up a seat at the table. Join us as we continue building vibrant, healthy communities.