New Leaf Pastry Kitchen
Virginia Green is the Commonwealth of Virginia’s campaign to promote environmentally-friendly practices in all aspects of Virginia’s tourism industry. Virginia Green has established "core activities" specific to each sector of tourism, and these practices are considered the required minimum for participation in the program. However, Virginia Green encourages its participants to reduce their environmental impacts in all aspects of their operations, and this profile provides a full list of all their “green” activities. These are the activities that guests / customers can expect to find when they visit this facility.
New Leaf Pastry Kitchen
New Leaf Pastry Kitchen handcrafts pastry in the heart of downtown Harrisonburg using local ingredients when available. Located inside the Hardesty Higgins House Visitors Center, carry out and dine in are both options.
New Leaf is concerned about our environment and is happy to be a part of Virginia's efforts to be green.
New Leaf Pastry Kitchen uses ingredients from the Harrisonburg Farmer's Market and other local suppliers. Enjoy your pastries on our eclectic mix of plates from local thrift shops or carry out in packaging that includes renewable birch flatware.
Virginia Green Activities
This facility pledges that they:
Minimize the use of disposable food service items
Recycle and Reduce Waste
| - Use disposable containers that are made from bio-based materials |
| - Use disposable containers that are made from recycled content paper |
| - Use disposable containers that are recyclable |
Use Water Efficiently
| - Glass (required for Virginia Green) |
| - Aluminum Cans |
| - Steel Cans |
| - Plastic |
| - Cardboard |
| - Packing Supplies |
| - Batteries |
| - Track overall waste bills |
| - Donate excess food from events |
| - Have an effective food inventory control to minimize waste |
| - Purchase locally grown produce and other foods |
| - Purchase organic and / or 'sustainably-grown' foods |
| - Use reusable dishware and glassware & minimize use of disposables |
| - Use water pitchers and filtered water to minimize the use of single-use bottles |
| - Use bulk soap dispensers in public restrooms |
| - Use a last-in/first-out inventory & effective labeling systems |
| - Encourage suppliers to minimize packaging and other waste materials |
| - Make 2 sided copies / printed materials |
| - Use electronic correspondence and forms |
| - Purchase durable equipment and furniture |
| - Use reused building materials or those from sustainable sources |
| - Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles |
| - Track overall water usage and wastewater |
| - Perform preventative maintenance to stop drips and leaks |
| - Have high efficiency dishwashers |
| - Discourage water-based cleanup (sweep first) |
| - Use microfiber technology mops |
| - Track overall energy bills |
| - Have evaluated existing ovens and other kitchen equipment for energy efficiency |
| - Have considered upgrading to an Energy Star Commercial Kitchen Package |
| - Have a high efficiency heating & air conditioning (HVAC) system |
| - Perform preventative maintenance on HVAC system |
| - Use natural lighting|
Source of energy
| - Purchase ENERGY STAR computers, appliances, etc. |
| - Use fuel efficient vehicles or hybrid vehicles |
For more information on New Leaf Pastry Kitchen, see
or contact Amy Lemmons at firstname.lastname@example.org or 540-432-8942.
For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.
Virginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.