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The One World Cafe in Salt Lake City may go global. Owner Denise Cerreta is setting up a foundation to create similar cafes - where there are no menus and no set prices - in cities across the country. Eventually, she wants her One World Everybody Eats Foundation to extend to other continents helping end hunger and food waste. "It's an idea whose time has come," said Cerreta, who opened her Salt Lake City cafe at 41 S. 300 East, nearly three years ago. It has since attracted national attention with features in People magazine, the "Today" show and National Public Radio.
The One World philosophies seem to "resonate deeply with many people," said Cerreta, who recently handed over day-to-day operations of One World to chef Dan Cantu so she can focus on the details of setting up a foundation. She has a board of directors and is awaiting final approval from the Internal Revenue Service for foundation status. The board hopes that within a year a One World Cafe will be open - or close to it - in New York City. More One World cafes should follow in Washington, D.C., Chicago, St. Paul, Minn., and Atlanta, said board member Brian Meacham.
In each of those U.S. cities, the foundation will seek out "social entrepreneurs" willing to follow the One World model developed in Salt Lake City. In turn, the foundation would lease or buy a building and pay for equipment and training to get the cafes off to a running start.
Success, said Meacham, will hinge on community support, which has been abundant in Salt Lake City.
"There is this real sense of community among the people who come to the cafe," said Meacham. "They understand what we are trying to do and in an evangelical fashion drag family and friends along. Those people get converted and it has kept itself going."
Besides frequenting the downtown restaurant, Utahns have donated equipment, furniture, even a car to the cause, said Cerreta. People from all over the country have sent checks, both large and small. One young child even sent his allowance.
For those unfamiliar with the cafe, there is no set menu. Customers simply choose from the offerings prepared fresh each day by Cantu. Usually there is soup, one or two salads, quiche, a main entree and a dessert.
Customers also decide how much - or little - they want to eat. Selecting their own portions eliminates the need to overeat to get their money's worth.
At the end of the counter - where the cash register would be in another restaurant - sits a brown basket where patrons pay what they feel their meal was worth. There is a handwritten note with a suggested donation - fresh, organic food can be expensive - but employees don't monitor giving.
"With so many restaurants the concern is with the dollars. The passion with food isn't there," said Cantu, who has worked in numerous Utah restaurants from casual to fine dining.
But he was drawn to the One World's "minimalist kitchen" because every day he gets to create something new.
While the food changes daily, one thing is constant - all the ingredients are organic and in season. During the Utah growing season, One World buys local fruits and vegetables and draws from its own herb garden. During the rest of the year, the supplies come from Albert's Organics (the same company that supplies Wild Oats Natural Market) in Denver and United Natural Foods in California.
Skeptics assumed the worst when they heard how Cerreta ran her cafe, insisting that people would take advantage of her generosity.
Instead, they have been inspired by this "cafe with a conscience." The cafe has grown from a restaurant with just one employee - Cerreta - to one with 10 employees, all of whom are paid a "living wage" between $8.50 and $10 an hour. Cerreta once struggled to pay the bills; now she turns a profit.
Cerreta also is spending her extra time writing a book about her One World experience and has been lecturing about her restaurant concept. Next month she will speak at the International Symposium of Spiritual Business in Boston. She has trademarked the blue and green Earth logo that sits outside her restaurant, and has set up a Web site: http://www.oneworld everybodyeats.com.
Cerreta said she is most proud of the cafe's volunteer program, her way of giving people "a hand up, not a hand out."
For every hour of clearing tables, washing dishes and helping around the restaurant, volunteers receive a voucher good for one meal. The program has attracted people across the economic spectrum.
Some people have volunteered because they like the concept, ultimately donating their food voucher back to the restaurant, she said.
However, most of the volunteers live one step from homelessness. They are single parents who must choose between paying rent or buying food for their children or they are temporarily out of work. Cerreta said the program eliminates the culinary caste system that exists, which allows only those with money a chance to eat well.
But is the rest of the globe ready to take on One World philosophies?
"I'm not worried about it catching on," Cerreta said. "Because the idea is bigger than me. I just happened to be the person who didn't talk myself out of it."
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Contact Kathy Stephenson at kathys@sltrib.com or 801-257-8612. Send comments about this story to livingeditor@sltrib .com.
Bo's slaw
Salad:
1/2 head organic green cabbage, thinly sliced
1/2 head organic red cabbage, thinly sliced
1 small organic onion, quartered and thinly sliced
2 organic carrots, shredded
2 to 3 stalks organic celery, thinly sliced
Dressing:
1/2 to 3/4 cup Vegenaise*
Splash of rice wine vinegar or balsamic vinegar
Dash of sea salt
Dash of pepper
Dash of organic celery seed
Dash of organic fresh or dried dill
In a bowl, combine the green and red cabbage onion, carrots and celery. In a separate bowl, combine dressing ingredients. Toss vegetables with dressing. Makes 6 to 8 servings.
*Mayonnaise can be used as a substitute.
- One World Cafe
Curried tofu salad
2 (1 pound) blocks organic tofu, firm
1/2 cup finely minced organic celery
1/2 cup organic walnut pieces
1/2 cup Vegenaise*
2 tablespoons curry powder
Sea salt and pepper to taste
Rinse tofu and crumble in a bowl. Add all the other ingredients and toss to combine.
Makes 6 to 8 servings.
*Mayonnaise can be used as a substitute.
- One World Cafe
Buttermilk ranch quinoa chicken salad
Dressing:
1/2 cup organic buttermilk
1/2 cup organic sour cream
1 tablespoon organic fresh or dried dill
4 cloves organic garlic, minced or pressed
Salad:
1 cup shredded organic kale
4 to 5 cups cooked organic quinoa, rinsed
1 cup cooked chicken breast, diced
Sea salt and pepper to taste
In a bowl, combine buttermilk, sour cream, dill and garlic. Set aside. In a separate bowl, combine kale, quinoa and chicken. Add dressing to chicken and toss to combine. Refrigerate before using.
Makes 6 to 8 side-dish servings.
- One World Cafe
At Denise Cerreta's organic restaurant, there is no set menu; patrons pick their portions and pay what they think the meal is worth. Cerreta is prospering in Salt Lake and wants the concept to sprout around the U.S.