Our Story

What was once an abandoned lot in West Chester, littered with broken glass and faded memories of a neighborhood long forgotten, would become the place where CleanVeg USA first opened its doors.

The founders—Aarav, Ansh, Ian, and Sophie—were a group of friends bonded by one single vision. They had all watched in helpless horror as industrial farming sucked the earth dry while factory fumes poisoned the air. Communities everywhere paid with lives. Each had experienced a moment of reckoning—standing in the aisle of a grocery store, looking at the shelves packed full of excess, knowing the true cost was not just the price.

The idea for CleanVeg USA was small in origin: a menu created completely from locally sourced seasonal ingredients. It meant no tropical avocados shipped in from thousands of miles away, no impossible-to-pronounce superfoods packaged in layers of plastic. Just food that came from the earth and gave back to it.

But building a truly sustainable restaurant wasn't as easy. They faced countless obstacles: endless nights experimenting with zero-waste recipes, scraping together funds for ethically sourced materials, and convincing skeptical suppliers to work with their unconventional model.

For months, the restaurant ran in the red. Critics were unforgiving: idealistic, impractical, doomed to fail. But they pressed on, driven by something deeper than profits.

It was the people who came through their doors that kept them going: the single mom who learned to cook plant-based meals for her kids after attending a free workshop; the farmer who said CleanVeg's partnership helped him keep his land instead of selling to developers; the teenagers who spent afternoons volunteering in the restaurant's community garden, planting seeds for a future they could believe in.

In the end, CleanVeg's is not a story of food, much less a restaurant. It is a story about how, when chips are down, people come together to support themselves and a world in dire need.