Saving the Business Without Sacrificing the Planet - A Plant-Based Resilience Story

In this thoughtful and timely episode of Climate & Cuisine, host Jane DeMarines sits down with restaurateur, caterer, and musician-turned-entrepreneur Michael Jantz-Moon for an honest conversation about resilience, reinvention, and the climate power of plant-based food.

Michael shares the behind-the-scenes realities of navigating economic disruption in the Washington, DC area—from widespread job losses and neighborhood restaurant closures to the difficult decision to sublease part of his restaurant space in order to protect the long-term health of the business. Rather than retreat, Michael explains how his team strategically adapted: shrinking their footprint, expanding catering and events, welcoming aligned partners into their space, and doubling down on wellness-centered offerings.

The conversation traces the evolution of DC Vegan Catering, founded in 2015 as a sister company to Cleveland Vegan, and explores how plant-based catering became a powerful entry point for climate-friendly food in a city that once lacked vegan options. Michael also reflects on transitioning from the music industry into food, surviving the pandemic’s impact on live events, and rebuilding with a diversified, values-driven business model.

Jane and Michael dive deep into why plant-based food is one of the most effective tools for climate action, how approachable comfort food helps normalize vegan dining for non-vegans, and the challenges posed by industry lobbying, food myths, and limited infrastructure for waste reduction. Michael explains how taste, convenience, and inclusivity—not perfection—are key to shifting food culture.

🌱 In this episode, you’ll learn:

How plant-based businesses can adapt during economic downturns

Why catering is a powerful gateway to climate-friendly eating

How vegan comfort food changes minds faster than lectures

The environmental and health case for plant-based dining

Why younger generations are driving real change through food choices

This episode is a must-listen for food entrepreneurs, climate advocates, and anyone curious about how resilience, creativity, and plant-based choices can help build a more sustainable—and delicious—future.