Freighthouse Market and Cafe is committed to protecting the environment, the health and safety of our employees, and the community in which we conduct our business.
It is our policy to seek continual improvement throughout our business operations to lessen our impact on the local and global environment by conserving energy, water and other natural resources; reducing waste generation; recycling and; reducing our use of toxic materials. We are committed to environmental excellence and pollution prevention, meeting or exceeding all environmental regulatory requirements, and to purchasing products which have greater recycled content with lower toxicity and packaging, that reduce the use of natural resources.
We believe in sustainable farming practices, organic standards, humane treatment of animals (all of ours have names!), good stewardship of the land, and supporting our neighbors. Not only does this result in a superior product, but a healthier, more nutritious, and better-tasting one as well.
This extends well beyond our food, and into our paper products - sourced from recycleable or compostable materials and made in the USA whenever possible. We recycle and compost everything possible. We are striving for a "zero-waste" goal by eliminating unnecessary packaging when possible and by sourcing products with discretion.
We compost all of our food and paper scraps. We operate a commercial composting site on our farm where food from The Freighthouse, surrounding businesses, area schools and institutions is hauled to our site and created into a rich organic matter (approved for application on certified organic farms). Our compost is used to grow our own certified organic vegetables. We currently compost over 400 TONS annually which prevents it from entering landfills, and instead, it becomes a valuable resource for growing more food!
We have truly closed the loop by composting, growing, serving, and back to composting all within our own closed loop!
More about composting
This recognition names us as one of Vermont's Environmental Leaders in the dining sector. The program standards require that best management practices be achieved in energy efficiency, water and waste reduction, recycling, purchasing, and operations.