Our team is passionate about incorporating local, seasonal ingredients into menus as much as possible. Harvest Table has implemented a preferential purchasing system that identifies food grown or produced within 150 miles, and its sustainable attributes. Local produce is harvested closest to its peak for a fresher, more flavorful nutrient-filled result. Not only do local foods tend to be fresher, local purchasing reduces transportation carbon emissions and invests money into community-based operations. Look for locally grown signage to taste the best flavors our area has to offer, celebrate the season selections, and support the local efforts of our community!
Plant based foods (vegetables, whole grains, beans, etc) are proven to have a lower environmental impact than resource intensive animal products. With continuous recipe development for vibrant and unique plant-based options, we provide diverse, complete-protein vegan dining options at all meals.
Our livestock farmers and ranchers share our high standards for humane animal treatment and environmental sustainability. We source beef, pork, chicken, and turkey from farms that use regenerative agriculture principles, and certified animal welfare practices. All meats are free of antibiotics, growth hormones, and are fed vegetarian diets.
We serve beef certified as Global Animal Partnership Step 4, meaning cattle are on open pasture at all times. This allows natural grazing, enrichment, and eliminates pollution caused by cattle feedlots. By breeding for growth efficient genetics, cattle require less feed, resulting in a smaller greenhouse gas footprint.
We serve pork certified as Global Animal Partnership Step 1, meaning pigs are free to roam and interact with each other, and free of gestation crates.
We serve chicken and turkey that are Certified Humane, which ensures poultry are hatched, raised, transported, and processed following animal welfare standards. Our chicken and turkey are raised naturally with access to enriched, uncrowded indoor/outdoor nesting, and self-regulated eating and drinking schedules.
We serve cage free eggs from hens in enriched colony housing, which allows natural behaviors like nesting, perching, scratching, and socializing.
Harvest Table uses Monterey Bay Aquarium Seafood Watch recommendations to source seafood that is wild caught or farmed using responsible methods. Using continuously updated standards specific to Virginia, we source only Best Choice or Good Alternative seafood.
Fair Trade coffee is served in our dining operations. We recognize the need for social and environmental responsibility towards farm workers, our customers, and our communities. Benefits of these programs for coffee farmers mean community development, health, education, and environmental stewardship.
The most important step to food waste prevention happens before our ingredients even reach our kitchens: planning to match food production to food consumption. Our teams track ingredient consumption and use daily, creating more efficient and informed menu forecasting.
At Runk Dining Hall, 100% of our cooking oil that is no longer food safe is recycled into biodiesel.
By eliminating trays at Runk Dining Hall, we conserve water and energy used in dishwashing, as well as reduce consumer food waste.
Reusable to go containers are available for Runk Dining Hall. Simply return your container for a new, clean container, or get a voucher to use a reusable container in the future!
We compost all pre and post-consumer food waste from our dining kitchen. By diverting our food waste to compost, we decrease our landfill footprint and contribute to nutrient rich soil in Virginia.
For times when reusables aren’t available, we provide 100% compostable silverware, cups, lids, and napkins.
We recycle pre-consumer plastic, paper, cardboard, and aluminum, and provide post-consumer recyclable options when compostable aren’t available.