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Aly Marks is a summer intern at the Eat Well Guide. She is a rising senior at the University of Michigan pursuing a degree in Communication Studies and Italian. Her interests include eating organically, sustainable food policy and hiking.

Is it possible to have a prosperous all-organic restaurant? Just a few years ago, most would have doubted the possibility, but a number of forward-thinking restaurateurs have taken the plunge and emerged victorious. Among those is Argentinean-born Alberto Gonzalez – creator and owner New York’s GustOrganics, which uses only certified organic ingredients to create its menu.

As a business consultant, Gonzalez traveled several times to New York City, each time lamenting what he saw as a lack of high quality, fresh food. Last year, he put all of his savings into starting GustOrganics, with an eye toward giving New Yorkers a taste of his organic vision. “It was finally the time to do things right,” Gonzalez said. Initially, critics had their doubts, but thus far, the business has flourished.

Gonzalez called GustOrganics one of the “greenest” restaurants in the world, proudly outlining for me some of the restaurant’s environmentally-friendly practices over some delicious empanadas and a blend of peaches, orange juice, and agave. For one, the restaurant’s electric needs are met with 100 percent wind power, while the space is lit by solar power and all kitchen equipment is rated for energy efficiency. Employees’ uniforms are made with organic material, the menus and napkins are from 100 percent post-consumer recycled paper, and they even use biodegradable cleaning supplies. Gonzalez explained, “The idea is to respect both the environment and the people.”

In that vein, he is hoping to promote organic living and eating locally across the country. “I want to bring organic living into the mainstream, so it can be accessible for all.” He is currently working with Food Bank NYC, which is trying to bring organic food to the streets of New York. He is also working to bring organic foods into the schools.

Alberto remains true to his values by running his restaurant with integrity. At GustOrganics, the majority of the ingredients are purchased from local farmers throughout Long Island, New Jersey, and New York. He refuses to cut corners and continues to maintain green practices in his restaurant in spite of the increased financial costs, concluding, “Our business is about doing the right things for the right people. Our profit is a consequence of doing so, it is not our primary goal.”