Craft Roots is more than just a beloved restaurant in Morgan Hill—it stands as a paradigm for sustainability, ethical business practices and culinary innovation.
A continued community favorite, Craft Roots is steadfast in its commitment to minimizing its environmental footprint while offering a completely vegan menu that reflects the seasons and the values of its founders. The menu features fresh, locally sourced ingredients in vibrant dishes like Japanese barbecue cauliflower bites and roasted beet salad, alongside comforting Morgan Hill staples such as chili cheese fries topped with cashew-based crema.
Owners Justin and Nyssa Gaich envisioned Craft Roots as a plant-based eatery where sustainability wasn’t just an option—it was a necessity. Veganism laid the foundation for a broader commitment to environmental responsibility, seen in every corner of the restaurant, from compostable takeout containers to creatively repurposed ingredients.
Craft Roots demonstrates that sustainability and culinary excellence can go hand in hand.
Justin’s journey into the restaurant industry was built from humble beginnings. Starting as a busser at Chevy’s in Gilroy, he learned the energy and challenges of the dining room. Over the years, he moved up to various roles, including manager at Trail Dust Barbecue, where he gained invaluable industry experience.
But it wasn’t until a pivotal moment at home, when he and his wife watched a documentary on veganism, that Justin made a life-altering decision.
“Just like that, we made the overnight switch to veganism and haven’t looked back since,” he recalled.
This shift, away from a fast-paced, meat-heavy lifestyle, would come to define his approach to business. For Justin, sustainability is more than just a business choice—it’s a moral responsibility. He operates Craft Roots in alignment with his values, even if it comes at a financial cost.
“If the plastic to-gos [takeout containers] put Craft Roots out of business, then it was meant to be,” Justin said.
To him, veganism minimizes harm and reduces environmental impact.
Craft Roots takes pride in sourcing most of its ingredients from local, organic farmers, ensuring that each dish is both environmentally conscious and delicious. By sourcing locally, the restaurant seeks to reduce greenhouse gas emissions associated with long-distance transportation and minimize packaging waste.
The restaurant’s commitment extends beyond the kitchen—every takeout container is 100% compostable, from cups to bamboo silverware to sauce containers. While these eco-friendly practices come at a higher cost—nearly double the price of conventional packaging—Justin believes that sustainability is core to the restaurant’s mission.
The challenge of maintaining low prices amidst high overhead costs is ongoing, but Craft Roots remains committed to doing its best, hoping to inspire the industry to adopt more sustainable practices.
Craft Roots Chef Tyler Graham is especially attentive to food waste, frequently turning leftover ingredients into new and creative dishes. Whether it’s cauliflower soup made from scraps or roasted red pepper sauce, no ingredient is left behind.
At the cocktail bar, leftover citrus fruits are transformed into fresh juices, and their rinds are repurposed as garnishes, further demonstrating the restaurant’s resourcefulness.
While food waste is inevitable in any restaurant, Craft Roots tries to minimize its environmental impact by composting all organic waste. With food waste accounting for nearly 18% of landfill material in California, the restaurant is doing its part to reduce this environmental burden.
The menu at Craft Roots is a dynamic blend of creativity, sustainability and seasonal freshness. Signature dishes like the Bourbon burger with crispy onion rings became fast favorites. And after a brief period of experimentation, many beloved items—such as mac and cheese, chili cheese fries, mushroom sandwiches and sweet potato fries—were brought back to satisfy loyal customers.
Justin prefers quick, home-cooked meals after a long day, but he thinks Chef Tyler’s creative freedom is what elevates the dining experience.
“Sustainability is no longer something we have to consciously think about—it’s now innate,” Justin explained.
The menu rotates seasonally, with inspiration drawn from local farmers and the natural availability of fresh ingredients. Surplus food from major events, like catering for Billie Eilish’s “Hit Me Hard and Soft: The Tour,” is thoughtfully managed to minimize waste.
Seasonal dishes like the pakora burger, ever-changing tempura crafted from the freshest local produce and vibrant beet salad showcase the restaurant’s inventive and sustainable approach to dining.
Craft Roots proves that eco-conscious practices can coexist with creativity and flavor. From sourcing local, organic ingredients to reducing food waste and using biodegradable packaging, every decision reflects a commitment to both the community and the planet.
“Craft Roots would like to extend our heartfelt ‘Thank you’ to the community for supporting our vision of a farm-to-table, 100% plant-based restaurant since 2019,” added Nick Gaich, Justin’s father and member of the Craft Roots family. “We invite everyone to come and explore our award-winning healthy menu designed to satisfy every craving.”
As consumers, we all have the power to make a difference—by supporting restaurants that prioritize sustainability, reducing food waste in our own dining habits, and choosing plant-based meals more often. When enjoying takeout, remember to embrace the eco-friendly containers and utensils to support the movement toward a greener dining experience. Let’s also encourage other restaurants to follow Craft Roots’ example, showing that sustainability is not a trend, but an essential evolution for the future of food.
Ishq Kandhra is a senior at Sobrato High School. She wrote this story for the Morgan Hill Times.
