Sustainability

Farm Stand Spring 2026

Hopkins Dining is proud to partner with Richfield Farm, a local, family-owned farm dedicated to keeping regional agriculture thriving. Join us on campus to meet the farmers behind your food and support a more sustainable, community-driven food system.

Offerings will vary based on seasonality. In the spring, expect a selection of plants and herbs, with a wider variety of fresh produce available as we move into the summer and fall months.

We encourage guests to bring their own reusable bags as part of our commitment to sustainability. Both cash and card payments will be accepted.

Spring and Summer Dates (Located at Levering Courtyard from 11am-2pm)
April 21
May 19
June 16
July 21

Fall dates will be announced soon.

Sustainable dining at Johns Hopkins University means that we think beyond the plate, taking a holistic, responsible approach to the way we feed our students, staff, faculty, visitors and the wider community. We know the decisions we make as a community about the types of food we eat and how it’s grown, served and disposed of can have a tremendous impact on the environment. We vow to:

  • Reduce our waste and enhance responsible consumption practices
  • Leverage our food and dining programs to enhance health and well-being, sustainable food production and local economies
  • Follow sustainable and holistic procurement policies and systems
  • Educate our community on the value of sustainable food systems
  • Be transparent about our progress and engage with the wider sustainability community to further our positive impacts

In partnership with the Office of Sustainability, the Center for a Livable Future, Campus Facilities and many more, the dining program will help JHU achieve its sustainability plan and create a more responsible, environmentally conscious, transparent and equitable food system for the university and the greater community.

Our Process

  • Choose our vendors and suppliers wisely and with a sustainability-focused eye;
  • Prepare our food efficiently and with energy- and water-saving practices;
  • Serve our food in minimally-impactful packaging (with the goal of eliminating single-use plastics in the near future)
  • Reduce our waste and treat the waste we do produce in the most sustainable way possible
  • Educate our community on the value of sustainable food systems
  • Be transparent about our progress and engage with the wider sustainability community to further our positive impacts

For more information, check out Hopkins Dining’s Sustainable Dining Guide.