Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Harvest Table Restaurant
Meadowview, VA


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.

Harvest Table Restaurant

We are a small restaurant dedicated to local foods, and serve probably more local food by volume than any other restaurant in Virginia. We push this commitment by having our own 4-acre farm, serve only Virginia wines, and pay very close attention to the sourcing of all of our food.

Our commitment as a business embraces sustainable practices, and participating in Virginia Green entends a public commitment to green practices.

Our entire philosophy is structured around green practices: local and organic foods, pasture-based meats, all Virginia wines, and our own Harvest Table Farm. Even the renovation of our 100-year old buildings was done using salvaged and recycled materials (including American Chestnut wood for trim), and sustainably harvested oak flooring in our dining room. We have hosted hundreds of students, from first-graders to graduate students, on our farm, and often give programs and lectures on our sustainable restaurant model.

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- 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 compostable and direct this material to available composting operations in your area 
- Other Activities: Including cutlery (made from plant waste)

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Toner Cartridges 
- Batteries 
- Electronics equipment - computers, etc. 
- Track overall waste bills 
- Compost food waste and other compostables 
- 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 menus and table placards as opportunity to communicate green activities 
- Use bulk soap dispensers in public restrooms 
- Purchase recycled content paper towels and toilet paper 
- Encourage suppliers to minimize packaging and other waste materials 
- Purchase from vendors and service providers with a commitment to the environment 
- Make 2 sided copies / printed materials 
- Use electronic correspondence and forms 
- Using 'green' Cleaners that are dispensed in bulk 
- Purchase durable equipment and furniture 
- Purchase low-VOC carpets and fabrics 
- Use reused building materials or those from sustainable sources 
- Use latex paints that are low-VOC 
- Properly recycle and / or disposal of thinners and solvents (required by law) 
- Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles 
- Use less toxic materials 
- Use 'integrated pest management' (IPM) 
- Minimize use of pesticides and herbicides in landscaping 
- Use a nutrient management plan that minimizes the use of fertilizers in landscaping 
- Other Activities: We have our own 3-acre farm, and grow organic food on our property

Use Water Efficiently
- Track overall water usage and wastewater 
- Perform preventative maintenance to stop drips and leaks 
- Have high efficiency dishwashers 
- Have low flow bathroom sink faucets and showerheads (sink faucets use no more than 1.5 gallons per minute (gpm), showerheads no more than 2.5 gpm) 
- Discourage water-based cleanup (sweep first) 
- Have an effective landscape management plan 
- Minimize lawn areas 
- Maintain vegetative buffers around streams and ponds 
- Other Activities: We water crops at our farm using gravity flow/creek harvesting

Conserve Energy
- Track overall energy bills 
- Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting 
- Use LED Exit Signs 
- Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) 
- Use ceiling fans 
- Have a high efficiency heating & air conditioning (HVAC) system 
- Perform preventative maintenance on HVAC system 
- Have individual thermostats for each room 
- Have installed additional insulation 
- Use natural lighting
Source of energy
 
- Purchase ENERGY STAR computers, appliances, etc. 
- Use of directional (downward-facing) lighting in parking areas and other outdoor areas 
- Other Activities: Have on-demand for all hot water

Harvest Table Restaurant    Harvest Table Restaurant

For more information on Harvest Table Restaurant, see www.meadowviewfarmersguild.com/HarvestTable.html or contact Steven Hopp at info@meadowviewfarmersguild.com or 276-944-5142.

For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.

Virginia GreenVirginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.

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