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Farmers Fishers Bakers Named Washington, D.C.’s Greenest Restaurant

In The Nature Conservancy’s second annual Nature’s Plate Award, Washington D.C.’s foodies have named the less-than-a-year-old Farmers Fishers Bakers the most “green” restaurant in the city. 


WASHINGTON, D.C. | October 23, 2013

After two rounds of online and mobile voting, the 2013 People’s Choice Nature’s Plate Award came to a close with Farmers Fishers Bakers clearly leading in the D.C. metro area.

In order to receive this honor, Farmers Fishers Bakers beat out four local eateries that have connections and commitments to sustainability and green practices: Maple, 1789, Restaurant Nora, and Clyde’s at Gallery Place.

“On behalf of everyone at Farmers Fishers Bakers, we are very proud to have earned the Nature’s Plate People’s Choice Award for 2013,” said Dan Simons, Concept Developer and Partner of Farmers Restaurant Group. “Particularly since we’re about to celebrate our first anniversary, having the acknowledgement of the general public for being green and being a model for a sustainable restaurant tells me that we’re reaching guests with more than our food and drink—we’re reaching them with our message and a new concept. That’s so important to all of us.”

The rules of the contest specified that each nominated restaurant must use sustainably harvested seafood, sustainably raised meat and/or local produce in order to qualify as a truly green restaurant. The Georgetown Waterfront location of Farmers Fishers Bakers, which is the new sister restaurant to last year’s Nature’s Plate winner Founding Farmers, has been designed to meet LEED Silver Certification Standards. The restaurant is a Certified Green Restaurant as designated by the Green Restaurant Association, and is a CarbonFund partner, with the purchase of offset credits to support global climate-friendly renewable energy projects.

Recent trends show a continued shift toward sourcing local foods and using more sustainable practices for farming and fishing. Nature’s Plate highlighted restaurants that are leading and supporting this trend. While the contest focused on restaurants, it was only the start of a conversation about food, conservation and the Conservancy’s work with farmers, fishermen and ranchers.

“Sustainable agriculture provides locally grown crops that reduce the energy footprint, compared to imported food and grain, maintains open space and habitat and connects people to the land,” said Steve Bunker, director of conservation for The Nature Conservancy’s Maryland/DC chapter. “We’re thrilled to celebrate D.C. restaurants that take this goal seriously and help us all connect with nature.”

In addition to Washington, D.C., this local contest was presented by Conservancy chapters in 23 other cities across the country, including Charlottesville, VA.


The Nature Conservancy is a leading conservation organization working around the world to protect ecologically important lands and waters for nature and people. The Conservancy and its more than 1 million members have protected nearly 120 million acres worldwide. Visit The Nature Conservancy on the Web at www.nature.org.

Contact information

Lindsay Renick  Mayer
301-897-8570, ext. 224
202-422-4671 (cell)
lrenickmayer@tnc.org

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