Our commitment to operating as green as possible hasn't gone unnoticed. Blue Ridge Outdoors, a magazine devoted to featuring the best of what our region has to offer, named The Harvest Table the greenest restaurant in the region from Washington, DC to Atlanta, GA.

We're honored and proud of this designation, and we pledge a commitment to keep working on reducing our carbon footprint and environmental impact as best we can. Our commitment has been a part of our operation from the very beginning, starting with the direct recycling of our old buildings. During our construction we used a great deal of recycled and salvaged materials, including the American Chestnut trim in the restaurant salvaged from an old barn and the bricks used for the wood oven, taken from the old unusuable chimneys in our own building. Our wood flooring in the restaurant is made from sustainably harvested oak from the local organization Sustainable Woods. We incorporated a number of energy-saving approaches such as on-demand hot water heaters and compact fluorescent bulbs in most of our lighting fixtures. We use environmentally-friendly cleaning products, recycle as much of our packaging wastes as we can, and even transport much of the kitchen preparation wastes to be composted on a local farm. Most recently we started using take-out containers made from food wastes, which are fully biodegradable and compostable.

All of these are part of our green practices, but we suspect that the major reason for the designation is our commitment to local and sustainable foods. This practice reduces the petroleum used for both growing and transporting food, helps to protect land in our region, and helps preserve the local family farms. In the current economy this also helps to strengthen the local economy.

The best part of local foods, however, is that it allows us to offer our customers the freshest seasonal meals they can find.

 

 

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