Virginia Department of Environmental Quality

Virginia Green

Virginia Green

The Restaurant at Patowmack Farm
Lovettsville, 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.

The Restaurant at Patowmack Farm

“Excite your palate and nourish our soul by experiencing every season’s rich bounty. Our a la carte and five-course menus give you the opportunity to dine on local, organic cuisine that is reflective of the seasons. The constantly evolving menu and innovative cuisine serves inspired sophisticated food with crisp artistic plate presentation. The cuisine uses farm fresh Certified Naturally Gown and organic produce, organic, wild and natural meats and sustainable seafood. Savor the world’ finest wines and enjoy a spectacular view of the Potomac River. Whether the vision is simple or exotic it is brought to the table. Every course is mixed with flavors that harmonize and balance, exciting your palate with an element of surprise.”

“The Restaurant at Patowmack Farm grew from our love for good healthful food, the farming lifestyle and nature. Since 1986, we have farmed our land using sustainable, “beyond organic” methods without chemical fertilizers, pesticides and herbicides. Previously Certified Organic, due to cost restrictions, we are currently a registered and active participant in the Certified Naturally Grown program. We have always had a commitment to an agriculture, which strives for a balance with nature. We have composted, recycled, used non-toxic products and had a commitment to “green” practices long before “green” became at the forefront. We believe that creating a living environment where the individual parts add up to a harmonious whole – a place where nature takes care of the details is of utmost importance. Therefore, it only made sense to carry our mission “Sustaining the Environment” while developing a strong family owned business to our farm to table endeavor. ”

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- 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 
- Use disposable containers that are recyclable 

Recycle Grease
- Store the grease and have it picked up by rendering company 
- Periodically pump the grease traps 

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Plastic 
- Newspaper 
- Cardboard 
- Packing Supplies 
- Fluorescent Lamps (may required by law) 
- Batteries 
- Electronics equipment - computers, etc. 
- 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 non-bleached napkins and coffee filters 
- Use menus and table placards as opportunity to communicate green activities 
- Purchase recycled content paper towels and toilet paper 
- Use electronic correspondence and forms 
- Using 'green' Cleaners that are dispensed in bulk 
- Use reused building materials or those from sustainable sources 
- Use latex paints that are low-VOC 
- Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles 
- Use less toxic materials 

Use Water Efficiently
- Track overall water usage and wastewater 
- Perform preventative maintenance to stop drips and leaks 
- Have high efficiency dishwashers 
- Have low flow toilets (use 1.6 gallons or less per flush - 1.6 gpf) 
- Discourage water-based cleanup (sweep first) 
- Have an effective storm water management plan 
- Use cisterns 
- Use rain barrels ( 
- Use drip line irrigation 
- Maintain vegetative buffers around streams and ponds 

Conserve Energy
- Track overall energy bills 
- Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting 
- Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) 
- Use ceiling fans 
- Perform preventative maintenance on HVAC system 
- Have individual thermostats for each room 
- Use natural lighting
Source of energy
- Purchase ENERGY STAR computers, appliances, etc. 
- Have ENERGY STAR qualified windows and doors 
- Use of directional (downward-facing) lighting in parking areas and other outdoor areas 
- Other Activities: Have solar panels

The Restaurant at Patowmack Farm    The Restaurant at Patowmack Farm

For more information on The Restaurant at Patowmack Farm, see or contact Beverly Morton Billand at or 540-822-9017.

For more information on the Virginia Green program, see

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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