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Sustainable Gastronomy 1 minute 21 April 2021

How The Inn At Little Washington Stays Green

From composting to making their own honey, here's how The Inn at Little Washington is committed to sustainability—earning a Green Star presented by Illy.

Michelin Star Revelation Washington D.C. Green Star

Congratulations to Patrick O’Connell and the entire team at The Inn at Little Washington! This year, the three MICHELIN Star restaurant earned a Green Star presented by Illy, awarded for seriously deep commitment to sustainability. The Inn has been serving regional American cuisine utilizing indigenous products from local farmers, ranchers, and the Inn's own garden for 43 years. O'Connell says, "The importance of conscientious stewardship for our surrounding land of Rappahannock County adjacent to Shenandoah National park has become a strong movement. Our staff is working diligently on reducing plastic consumption and recycling and we continue to enhance our practices daily." Here's how they do it.

The Inn at Little Washington team. Photo courtesy of The Inn at Little Washington
The Inn at Little Washington team. Photo courtesy of The Inn at Little Washington

Reduce, Reuse, Recycle

  • We save all organic food trim for garden compost.
  • Vegetable trim is set aside to nourish our chickens and goats on our farm
  • Plastic straws have been eliminated
  • We use bamboo flatware vs. plastic for any food to go, like our picnic lunches

On-Property Farm and Apiary

  • We have two full-time farmers and five gardeners. In the winter, we utilize our own greenhouses for herbs and lettuces.
  • Our cherry orchard supplies abundant amounts of cherries every Spring
  • We have a beekeeper who takes care of our hives which supply our own honey.
  • We keep Red Star chickens for our own egg production and use local eggs from neighboring farms
The Inn at Little Washington's garden and farm. Photo by Gordon Beall, courtesy of The Inn at Little Washington
The Inn at Little Washington's garden and farm. Photo by Gordon Beall, courtesy of The Inn at Little Washington

Local Whenever Possible, Always Sustainable

  • Local pork is used for all of our breakfast meats
  • In addition to produce from the Inn's garden and farm, neighboring farms and artisans supply produce in spring, summer, and fall
  • Any products sourced from outside Virginia are from small, artisan-type farms of the highest quality
  • Purchase seafood from sustainable sources
  • Organic chocolate used in pastry from Pacari, a single-source purveyor in Quito, Ecuador

Eco-Upgrades

  • Property wide changing to energy efficient LED lighting
  • Replacing mechanical, thermostats and kitchen equipment with energy efficient models
Cherry tart using the fruits from the orchard. Photo courtesy of The Inn at Little Washington
Cherry tart using the fruits from the orchard. Photo courtesy of The Inn at Little Washington
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Illustration by Alice Van de Walle

Hero image: Chef Patrick O'Connell. Photo by Gordon Beall, courtesy of The Inn at Little Washington



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Presented in partnership with Illy

Sustainable Gastronomy

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