communityspotlight
aligned perfectly with the mission of
Eco-Greenscape landscaping services,
which offers green-consulting services
to help homeowners and businesses de-
velop attractive, water-wise landscaping
customized to their personal needs and
lifestyles.
To create a wholesome comple-
ment to chef Claire Allison’s tasty menu
items, Naomi incorporated a trend
she began to see emerging two years
ago—edible landscapes. “All our clients
were talking about the water short-
age and how they wanted to make the
most use of their outdoor spaces,” says
Naomi, president of Eco-Greenscape,
“so we began installing more fruit trees,
vegetable gardens and drought-resistant
plants that could easily be maintained
with efficient drip-water systems.”
Eco-grEENscAPE
Eco-Greenscape designed an
ornamental herb garden for the entire
property at Claire’s on Cedros so that
Landscaping’s Future
seasonal menu items could include
fresh herbs and greens. Fruit trees also
were planted, making the overall land-
scape 90 percent edible. “Landscape
Local residents Naomi and Bill Stein that is edible is an innovative way to
design edible environments. by lillie viola
create beauty while supplying nutri-
tious foods that can be harvested for
the table,” advises Naomi, who notes
that growing food at home
i
n the wake of area water restrictions, and as we learn
more about the importance of eating local and sustain-
“to me, a garden and edible
brings other benefits:
lower grocery bills and the
able foods, business owners and homeowners are
landscape are the epitome of
peace of mind that comes
looking to utilize water-wise growing and maintenance using your land completely
from knowing where and
techniques. Today, more than ever, conscientious con-
and prospering from it,
how one’s food is grown.
sumers seek out local businesses, like Claire’s on Cedros,
something that claire’s
Eco-Greenscape
who conduct business in ways that protect the environ-
customers will see firsthand.
frequently replaces
ment. Located in Solana Beach, this eco-friendly bakery
and café is owned by partners Terrie Boley and Claire
it’s a wonderful prototype for
water-guzzling grass
with cutting-edge green
Allison, who assembled a bright team of professionals
people to experience.”
technology: 100 percent
to help them achieve their goal of attaining the highest — Naomi Stein
biodegradable artificial
Leadership in Energy and Environmental Design (LEED)
turf that comes with an
certification from the U.S. Green Building Council.
The team responsible for the success of the project,
which is on track to be the first LEED Platinum certi-
fied free-standing restaurant facility in the U.S., includes
LEED-accredited architect Jean-Louis Coquereau, AIA,
and his protégé, Tyler Van Stright, Assoc. AIA, along with
interior designer Maura Johnson, ASID, and the landscape
design and construction duo of Naomi and Bill Stein,
founders of Eco-Greenscape.
While Boley and Allison’s goal may have been lofty,
it was not their only objective: The partners wanted to
provide healthful, wholesome food with the freshest
ingredients possible in a family- and pet-friendly envi-
ronment. They were pleased to learn that their vision
14
San Diego Edition www.na-sd.com
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