The Inn at Little Washington, the acclaimed 24-room luxury hotel and Michelin-starred restaurant in Virginia’s Blue Ridge Mountains.
The Inn has earned three stars — the highest possible rating — in the Sustainable Restaurant Association’s 2026 Food Made Good Standard, becoming just the fourth restaurant in the U.S. to receive the designation. Most notably, The Inn earned a 100% score in “Feed People Well,” the highest result the SRA has ever recorded in the category.
The recognition offers an interesting look at what sustainability can look like at a Michelin-starred luxury property, with responsible practices embedded across the operation rather than treated as a standalone initiative. The SRA highlighted:
Responsible sourcing: The Inn prioritizes a close network of farmers, fishers and artisanal producers, sourcing within a 30-mile radius where possible, with 25–50% of fruits, vegetables and grains/pulses coming from organic or biodynamic sources.
A working farm: The Inn’s 24-acre estate includes a farm operated on organic principles that supplies the kitchens and gives guests and culinary students opportunities to engage directly with food production.
Plant-forward cooking: Its vegetarian prix-fixe menu and emphasis on creative use of farm-grown produce were specifically recognized by the SRA.
Food waste reduction: The Inn’s staff meal program provides nutritious meals while giving junior team members culinary development opportunities and helping divert food waste.
People and community: The property earned a 98% score for “Support the Community,” with the SRA highlighting team benefits, training and development, staff wellbeing and local culinary education initiatives.
Environmental stewardship: The Inn earned a 90% score for “Waste No Food,” with efforts spanning waste reduction and reuse, water and energy management, defined reduction targets and investment in solar power.
