Jessica Waite majored in psychology and biology at California State University San Marcos and planned to study medicine. After interning for several years at a local hospital she became alarmed at the current state of healthcare and became determined to be part of the solution in a preventative way. In 2012 Jessica paired up with Davin Waite, a creative chef with a love for cooking with veggies. The two co-founded the restaurants Wrench & Rodent Seabasstropub and The Whet Noodle. Both restaurants feature many vegan menu items and focus on sourcing locally and minimizing waste through total utilization. In 2017, while attending the California Resource Recovery Association in San Diego, Jessica wrote the first business plan for a restaurant with a zero waste ethos and a fully plant-based menu. Two and a half years later the first location of The Plot was opened in South Oceanside. Jessica recently earned an MBA in General Management at Pepperdine University. She is President of the local non-profit Berry Good Food and works within her community to promote local and responsible food sourcing. Her goal is to build a business based on the ideals of conscious capitalism; a strategy that will benefit all stakeholders; partners, customers and the environment.