Visiting family in Washington, DC (The capitol of the USA, and the core of the play-on-words of the title) this weekend, I was able to enjoy an absolutely wonderful dinner at a restaurant there called Founding Farmers.

Immediately I was struck with connections to EarthPM and our book on Green Project Management.  One of our themes is to have a strong connection between idea/vision/values and operations.  Here’s what this restaurant says about itself (and this came through sincerely via our waitress right from the start):

The American family farmer is truly at the heart of Founding Farmers because the restaurant is owned by genuine, hardworking, American family farmers.

We believe it is the right of all diners and food lovers to enjoy of a good “meal away from home” that is fulfilling, delicious and honest, made with ingredients from high-quality sources. We strive to source the best products seasonally and regionally whenever possible, and our meals are prepared with the utmost care and attention by our talented chefs and kitchen staff. “Strive” is an important word, because in today’s world and today’s economy, it isn’t always possible to source or buy the ideal products.

The Founding Farmers name represents a combination of ideas: it is a celebration of the land and the American family farmer; it is a nod to the founding fathers of our country, many of whom owned and farmed land that surrounds Washington, D.C.; and it is a place where true, sustainably farmed, grown and harvested American foods are brought to our guests.

So their mission is not only clear, it goes right into the menu and the service.  A connection is made between Ideation and Operations.  In our business (and discipline) of project management, we say that is what brews success.

This restaurant is always packed, always highly-regarded, and we can say from personal experience, does a fantastic job.  Everything about our visit was an 11 on a 10-point scale.

Since the restaurant has such a sustainability theme, we decided to check their web presence, and were delighted with a highly-informative site with a dedicated page on farming and restaurant sustainability.

Check out their “why we care” page.  It’s a great resource.

What we found interesting was their tenets that describe how they expect their suppliers (farms) to act.  Again, this links to project management in that procurement practices can also have these tenets.  They may not be exactly the same because all projects don’t necessarily deal with farms, but you can transpose the idea.  Here are their tenets:

• Conservation and Preservation: What is taken out of the environment is put back in, so land and resources such as water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm’s ecosystem and cannot cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use and is as locally based as possible.
• Biodiversity: Farms raise different plants and animals, which are rotated around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary. Many sustainable farms do not use any form of chemicals.
• Animal Welfare: Animals are treated humanely and respectfully and are well cared for. They are permitted to carry out their natural behaviors — such as grazing, rooting or pecking — and are fed a natural diet appropriate for their species.
• Economic Viability: Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
• Socially Just: Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and good food.

So, if you’re ever in or near Washington, DC, stop by this restaurant and have one of the best dining experiences you’ll ever enjoy – and you’ll learn a little, too!

Click on the image below to go to their home page.