The Meriwether Godsey family has adopted this motto (btd) as our mantra.  It’s not about any one person being heroic in a moment, it’s about all of us doing small and big things each day. 

Difference Makers and Moments

November 8 – 12, 2010
Virginia Farm to School Week

We celebrated Virginia Farm to School Week in style at a number of locations serving local products and featuring farmers that provided them. Just another way to raise community awareness about the importance of supporting our local economies, reducing the environmental effects of long-distance trucking, and eating fresh foods.

October 12, 2010
Third Annual Feed the Difference

All MG locations featured local foods, less meat, seasonal favorites to raise awareness about sustainability. Click here to see what it looked like.

Read more.

Earth Day
Spring, 2010

On April 22, 2010, we joined people across the globe to celebrate our Earth.

We featured local foods and reduced meat menus to raise awareness about how our choices impact the environment.

Using local ingredients means we reduce long-distance trucking and increase support for local economies and small businesses. Being more mindful about our consumption of meat decreases the demand that drives “factory farming” which accounts for 1/5 of global greenhouse gasses (more than all forms of transportation, combined).

Guilford College one of the Greenest Colleges in the Nation, April, 2010.
The Princeton Review named Guilford College one of the most environmentally responsible college campuses in the country.

In addition to progressive, sustainable projects like LEED certified building standards, water conservation, and solar thermal heating solutions, Guilford received recognition for their partnership with Meriwether Godsey through our joint efforts to create a more sustainable dining program, in particular our support of local products and our major composting operation.  read more
 

Guilford College Earth Tub
Winter, 2010

“When one tugs at a single thing in nature, he finds it attached to the rest of the world.” -John Muir
Guilford College Dining believes in this statement and that is why they have been taking major steps to be more sustainable.  In summer 2009 the college installed a new dishwasher and garbage disposal with an attached food waste pulper.  And in fall 2009, they brought composting to a whole new level by adding an Earth Tub, an in-vessel composting system that can compost virtually all dining waste, both pre and post consumer.

Company-wide Signature Event: Feed the Difference
Fall, 2009

On October 6th, all MG locations featured local foods and menus with reduced meat to raise awareness about how food choices impact our carbon footprint.

Guilford College Herb Garden
Summer, 2009

As with any garden, it's a work in progress.
Located just behind Founders Dining Hall this garden will grow fruit from its blueberry bushes, fig trees and other plants providing Meriwether Godsey a wider range of options in the dining hall.

Guilford College's effort to become more sustainable and less dependent on industrial foods will help the environment and raise awareness among its students.



Sidwell Friends School Supports Community Supported Agriculture
Summer 2009

MG at Sidwell is in their second year of purchasing from a CSA (Community Supported Agriculture Co-op). They received their first share the end of May and pick-up will continue through mid to late October. Sidwell Friends School will also be utilizing the farm since they have many year round farm events that are great for field trips and educational opportunities.  The MG staff can take advantage of the farm for free at times or discounted rates also! Check out their website www.greatcountryfarms.com. They pick up their CSA every Thursday from Great Country Farms in Bluemont, VA. and provide a local/organic composition salad on their Greens Station weekly!

Virginia Episcopal School supports Meatless Lunch for
"Stop the Hunger".
Spring, 2009

MG at VES regularly menus Meatless Mondays, but on April 6, 2009, the money saved by not serving meat was donated to  “Stop the Hunger."

Blue Ridge School Vegetable Garden 
Spring, 2009

How much more local can you get? “Farmer Rob” (our Director and Executive Chef) has teamed up with faculty and students to create almost one acre of garden space for herbs and produce.

We have teamed with Guilford staff to compost most pre-consumer material from the kitchen.  This summer we plan to add an Earth Tub and a pulper which will allow us to compost nearly all waste that would otherwise end up in the landfill.