Food & Dining

GW is committed to encouraging sustainable food operations.

GW has several initiatives that focus on the sustainability of our food and dining initiatives. By partnering with student groups, our campus food provider SAGE, and interested food stakeholders on campus, we seek to increase the sustainability of our food offerings on campus. 


GW students can enjoy fresh produce and local food vendors thanks to a farmers' market located in the I (Eye) Street Mall next to the Foggy Bottom Metro Stop. Students can use their Dining Dollars on the GWorld to purchase tokens at the entrance to the market. The tokens act as currency for the Foggy Bottom FRESHFARM market iand the Dupont location that runs on Sundays. The Foggy Bottom farmers' market runs every Wednesday from April 5 to Nov 22 at 3:00 pm - 7:00 pm. 

GroW Garden 

The GroW Community Garden is located on H Street between 23rd and 24th Streets. It is supported by the George Washington University, and maintained by student volunteers. The GroW Garden offers students and community members a place to learn about native, organic food systems by providing service opportunities in sustainable gardening, food distribution, and community outreach. The GroW Community raises awareness through education and advocacy around issues of local food production, environmental justice, and developing a strong local economy. All produce from the garden is donated to Miriam's Kitchen ( a nonprofit organization that aims to end chronic homelessness in Washington D.C. Miriam's incorporates fresh, local produce into the meals they serve their guests Monday through Friday every week of the year.

Community Supported Agriculture (CSA) 

Students can use their GWorld Dining Dollars to purchase locally grown produce from a CSA. The CSA model allows students to pay a farmer directly to get a weekly bag of local produce  delivered right to campus. Students pay for the whole semester up front and pick up a weekly delivery of local, sustainable produce at the GroW Garden. Email questions to [email protected] or find the GroW Community Garden on Facebook for more details. 

Beefsteak by José Andrés

Beefsteak is celebrated chef José Andrés’ first fast-casual restaurant in DC. The name comes from a type of tomato, which is fitting since the menu puts a spotlight on vegetables – its motto is, “Unleashing the unsung power of vegetables.” Students can pay with GWorld, and the location is on campus next to the Science and Engineering Hall on I (Eye) St. Read about José Andrés vision for the restaurant here. 

Vegetarian/Vegan Dining Representative 

GW Dining is committed to giving students opportunities to pursue healthier diets. Vegetarian and vegan diets are sustainable and healthy. The Dining Representative helps students find options that work with their needs and acts as a resource for students who want to explore more sustainable eating habits. GW Dining also provides tips for healthy and sustainable eating on their website and social media. Learn more on the GW Dining site. 

Food & Dining

GW GroW Garden

Thank you for your interest in volunteering with the GroW Community Garden! Located on H Street between 23rd and 24th streets, the GroW Garden is a space where students and community members engage in sustainable agricultural practices, cultivate community, and promote food justice in Foggy Bottom. Our produce is donated to Miriam's Kitchen and The Store
If you have any questions about the garden or would like to organize a group volunteer session, feel free to email us at [email protected]. One of the GroW Garden Managers will be in touch. 
Volunteer hours during the semester are
- Sunday 2:00-4:00pm (potluck following!)
- Wednesday 5:15-6:15pm (visit to Foggy Bottom Farmers Market after)
Be sure to follow us on Facebook and Instagram to stay up to date with our latest volunteer opportunities and events!

GroW Community

The GroW Community is a group of students at the George Washington University closely connected with faculty, staff, and university departments as well as members of the Foggy Bottom community. They promote healthy, local, organic food and a just, sustainable food system through education and direct action in the George Washington and Foggy Bottom communities.


The Urban Food Task Force

The Urban Food Task Force is an initiative of George Washington faculty, students, staff, and volunteers who share an interest in healthy eating, sustainable food production, and food policy. Its mission is to identify and recommend ways in which the university might further support scholarship and instruction on sustainable urban food policies and related issues; provide practical information on, and training in, healthy eating and food preparation to interested students and the greater GW community; and offer healthy and sustainable food choices to students, faculty and staff.


Meatless Mondays

Meatless Mondays take place in Pelham Commons. Vegetarian meals are highlighted and students are educated about the benefits of going meatless. Animal agriculture has been implicated by the United Nations as one of the top contributors to global environmental problems, due to its vast use of water, land, and fossil fuels, and high carbon dioxide and methane emissions. Prominent environmental organizations have advocated for reduced meat consumption. According to Environmental Defense Fund, “If every American skipped one meal of chicken per week and substituted vegetables and grains…the carbon dioxide savings would be the same as taking more than half a million cars off of U.S. roads.” Meatless Mondays at GW is a partnership between Sodexo, Campus Support Services and the Office of Sustainability. 


The Real Food Challenge

The Real Food Challenge (RFC) is a national, student-led initiative that is geared towards providing healthy, sustainably harvested, local/community-based, and fair-trade foods to students in colleges and universities throughout the United States. In April 2014, GW signed the Real Food Challenge Commitment, agreeing to work towards procuring 20% of Real Food by 2020.


The Food Working Group

The Food Working Group works to implement sustainability projects in Sodexo run facilities and on campus more broadly. To date, the group has been instrumental in bringing biodegradable plate ware to Pelham Commons as well as increasing signage about these products. Other focus areas include increasing local food options, and expanding composting options.



George Washington University has one main food court  on the Mount Vernon Campus (Pelham Commons). Pelham Commons has both a front-of-house (students) and back-of-house (kitchen staff) food waste diversion program in effect. All food scraps, compostable utensils, and used napkins are diverted from the waste stream for collection and taken to Maryland Environmental Services (MES) by our hauler to be composted.  All kitchen scraps are disposed of in a 15-CY compactor for collection by our vendor, ESI. All food scraps are disposed of in compostable liners and are brought to MES as well. In August of 2015, the Zero Waste Team will begin working with Tonic and Carvings at the Foggy Bottom Campus to begin diverting back-of-house food waste and kitchen scraps from their restaurants respectively.



Housed on GW’s campus from April – November, the Fresh Farms Foggy Bottom Market provides the GW and Foggy Bottom community with fresh produce from local farms. The market now accepts GWorld.

The GroW Garden contributes to the Freshfarm Markets Community Supported Agriculture (CSA) Program. This program gives community members the opportunity to purchase a share of produce that can be picked up at any of the three farmers market locations. For more information and to sign up for a share, visit the CSA website.


Food Policy

Watch Meghan Chapple discuss sustainability iniatives taken by GWU in terms of food & dining. "Fresh Insight" is Food Policy's flagship video series, which combines expert interviews with footage from the field to examine the most fundamental aspects of our food system.  The goal in showcasing stakeholders from across sectors – holding farmers and chefs on equal ground with manufacturers, policymakers, and academics – is to convey a more holistic understanding of the issues at hand. Check out all the other videos as well. 


Sustainable Catering Guide

Take a look at GW Campus Dining's guide that highlights what they have moved towards as their sustainable standards for all catering, as well as organic food options they now offer through this separate guide.




Foggy Bottom Farmers' Market


The GroW Garden


Sustainable, Local Produce


Beefsteak @ GW