Case Study
Green Acre

The Green Acre Nautilus and Campus Point locations showcase the beautiful symbiosis between a restaurant and an organic farm. Each farm caters specifically to its eatery’s culinary needs and has a full-time farmer working to keep everything fresh. Our farms use a mix of raised and in-ground beds, pollinator-friendly borders, and examples of vertical and companion gardening.

The Campus Point farm hosts various fruit trees, a spacious patio with a grapevine pergola, and stunning view of San Diego’s rolling hills. The Nautilus farm includes a multi-purpose space used by many of the surrounding businesses and employees.

Collectively, these two properties produce over six tons of food each year, hand-delivered just steps away to the restaurants. You can’t get more local or farm-to-table than that!