Founding Farmers

City Washington DC
Country United States

Founding Farmers is owned by the more than 40,000 family farmers of the NDFU, serving American inspired food and drink with an emphasis on cooking from scratch in a modern, casual and eco-friendly setting.  Striving each day to work hard and operate with a genuine concern for the land and the community; believing that everyone should be able to enjoy high-quality food that is delicious, and grown with care.

Founding Farmers is a Certified Green Restaurant and has been designed to meet LEED (Leadership in Energy and Environmental Design) Gold certification* criteria, a combined first for a Washington, DC establishment.

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Environmental Commitment

Founding Farmers is a business that is fully committed to preserving, protecting and enhancing the earth with a “Triple Green Approach” to bringing great food to the table. The restaurant operates with the earth in mind, by sorting and recycling all non-food products, processing used cooking oil into bio-diesel, composting all organic waste products, using an in-house super water purification system to eliminate water bottle waste, and cleaning with earth-friendly and chemically neutral products. Even the menus are printed on recycled papers with soy-based inks.

Finally, the architecture and design of the space itself meet the USGBC’s LEED Gold design standards and criteria, with the use of reclaimed and recycled materials for the floors, surface finishes and fabrics; with high-efficiency lighting, HVAC and general energy use, and with sharing the importance of living green and more earth-friendly with our guests.

Founding Farmers is carbon-neutral with the purchase of energy credits to offset the restaurant’s carbon footprint.

“As Washington DC’s greenest restaurant with a business model that is earth-friendly from the inside out, it was logical and natural for the restaurant to partner with We believe in setting an example as a leader in the green / LEED restaurant category and partnering with allows us to share in the mission and share what we’ve done with others.”