Georgetown has an on-site Sustainability Manager, Kari Eskeland, who is wholeheartedly dedicated to helping Georgetown achieve its sustainability goals. Our team is equally committed to delivering an eco-conscious dining experience, achieved through well-crafted recipes, local partnerships, and a strong sustainability focus. We make it a priority to minimize food waste, conserve resources, and reduce our carbon footprint as part of our comprehensive sustainability initiatives, all for the betterment of our communities.
Hoya Harvest supplies our salad station at The Table with an array of fresh produce, such as spring mix, buttered lettuce, kale, and more. Being conveniently situated on Georgetown’s campus, our “food mile” for these ingredients is impressively less than one!
Commonwealth Joe Coffee Roasters was founded on a collective love for freshly-roasted coffee, with a mission to make exceptional specialty coffee enjoyable and within reach for all. Located just a few miles away in Arlington, Virginia, it’s the proud coffee supplier for both Whisk Bakery and P.O.D Market at Georgetown.
The Food Recovery Network primarily focuses on recovering waste and surplus food from campus dining halls, vendors, restaurants and more; they then donate this food to various nonprofits and food banks. The Food Recovery Network has recovered and donated approximately five million pounds of food to date. Leo’s Market is proud to work with the Food Recovery Network on reducing waste in our dining hall
Have Questions? Email Kari