Sustainable Food
A Greener Menu
We don’t mess with Mother Nature. She created a season for all fruits and vegetables and we obey. In the fall, our menus feature recipes using late-season berries, tomatoes, corn, and other vegetables. Winter brings savory, hearty greens, potatoes, squashes, and sweet root vegetables, as well as apples and pears from our local orchards. Spring will find us celebrating the first shoots of spinach, asparagus, peas, and wild fare, like ramps, fiddleheads, and mushrooms.
Local Partnerships
The Hoya Harvest Garden 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
Sustainable Purchasing Standards
In addition to our focus on the freshest, local ingredients, we practice the following environmentally friendly purchasing standards:
- One hundred percent of milk purchased is hormone-free
- All shell and liquid eggs purchased are cage-free
- All fresh and frozen fish will be Monterey Bay Aquarium Seafood Watch “Best Choice” (Green List) designated for the region in which it is purchased
- All canned Skipjack and Albacore Tuna is sustainability sourced
- Preference to Fair Trade products
- We commit to purchasing at least 30 percent of food and food-related services from within 150 miles of the Georgetown campus and at least 40 percent of food and food-related services from within 250 miles of Washington DC by July 1, 2017.