Our Commitment to Diversity, Equity and Inclusion
DEI Mission Statement
ANXO recognizes diversity, equity and inclusion as an important and necessary part of present and future successes. These principles are essential to the healthy growth of the company as a producer, employer, and member of the community. We believe that existing structures of power, privilege and discrimination must be actively questioned and evaluated in order to create equitable opportunities in an environment that embraces and values our differences. We are committed to creating events, opportunities and organizational policies that embody these values, and to continue evaluating these practices for sustained growth and improvement.
Defining Diversity, Equity and Inclusion
Diversity: Embracing the differences and similarities between individuals and recognizing the value that this collective mix brings to all aspects of ANXO. We seek to involve and reflect the communities we serve, and to create an environment where individual characteristics, values, beliefs and experiences are celebrated.
Equity: When the predictability of success or failure is independent of any aspect of one’s identity, and individuals from all backgrounds have the same genuine opportunities to thrive within ANXO.
Inclusion: Creating an environment in which all individuals feel valued and respected, and have a sense of belonging within the ANXO community.
ANXO is committed to diversity in all staff, volunteers, and audiences, including full participation in policy formulation and decision-making.
ANXO is committed to individual and organizational efforts to build respect, dignity, fairness, equality, and self-esteem among staff and customers alike.
ANXO respects and values diverse life challenges, working to create an environment that is inclusive of all.
ANXO is committed to equitable treatment and elimination of discrimination in all its forms throughout all positions within the company and within all customer interactions.
ANXO acknowledges and honors the fundamental value and dignity of all individuals, and recognizes the rights of all individuals to mutual respect.
ANXO commits to closing the opportunity gap by explicitly utilizing a DEI lens in all organizational culture and practices for employees and customers alike.
ANXO commits to creating a space for ongoing and open discourse about DEI, and being genuinely willing to consider new perspectives, while appreciating individual similarities and differences.
ANXO is committed to creating an inclusive space for our community. When creating our first location at Truxton Circle, expanding the building's accessibility was a priority, therefore we renovated our patio and first floor to be wheelchair accessible for our patrons. As a result of the building’s original structure, our second floor remains accessible only via staircase.
Reservations for brunch or dinner and many of our ticketed events are held in our second floor dining room, which is not wheelchair accessible. We recognize that multi-story establishments are not always fully accommodating to wheelchair users and that this creates a barrier for some of our neighbors to equitably participate in our events. While the physical limitations of the space are unchangeable, we will always work to make exceptions for reservations and special events in order to include all individuals excited about the ANXO experience. If you are interested in making a reservation for dinner or joining for an event that is taking place in the second floor dining room and have accessibility questions or requests, please reach out to Rachel Fitz at Rachel@ANXOdc.com. While we can’t change our physical space, we are happy to make special reservations on our patio or at our main floor, extend special menu offerings for ticketed dining room events to interested guests at the main level, or otherwise get creative for specific requests related to accessibility needs.
ANXO’s Tasting Room, located at 711 Kennedy St. NW, is a single story that offers full accessibility.
The Earth’s resources are limited, and the rate at which we are consuming those resources is not sustainable. As a business dependent on natural resources to provide the quality food and beverage offerings our customers love, we recognize our role in contributing to sustainability and limiting waste.
The tables in the dining room of ANXO’s Truxton Circle location are made from recycled joists from homes in Baltimore that were being torn down. They were created by returning citizens as part of a work program to provide skills training and opportunity for previously incarcerated individuals, and we couldn’t love them more! The chairs that accompany them are recycled from the Naval Academy in the 1980s. While they are outdated for school use, as seen by the place to put a notebook under the chair back when students still took notes by hand, they add a wonderful nostalgic feel to our dining room and have lots of years left before they have lived out their use.
The beautiful redwood tables and patio bar are made from very old redwood trees that lived a full life recycling carbon and returning oxygen to our planet. These trees fell naturally on land in Big Sur, California, owned by one of ANXO’s owners, Jason Burnett. Jason milled these trees himself at the site, and chose to keep the integrity of the wood to show the ancient beauty that comes from trees allowed to grow so old.
Many of the menu items offered at both ANXO locations, as well as by the cidery, are made with the goal of limiting food waste. From our Croquetas del Dia, which are constantly rotating flavors based on what we have left over in our kitchen, to our foraged crab apple ciders made from the tiny fruit on the median strips of many major DC roads, we are proud to use ingredients that would otherwise go to waste to make delicious offerings. Our Chef at Kennedy, Davon, utilizes whole ingredients including stalks, leaves, and roots of many vegetables, in order to limit waste and showcase the beauty of whole foods. Our cidery team goes out by foot to forage tiny crab apples grown around the city that are not desirable for eating, but make the most delicious cider!
We are proud to work with partners such as The Accokeek Foundation, RescueDish, Feeding 5000, Oasis, Common Good City Farm, Little Wild Things, Roof Top Roots, Glaizes’ Orchards, (other apple growers?) and others to support local urban sustainable farming and foraging to show that delicious food does not need to be a drain on our Earth. The cidery team works with local apple growers to plan future plantings and varietals in order to meet our cidery needs while providing fair prices and guaranteed sales, and to date have paid all farmers on time for these purchases.
Operating out of DC means that there is no shortage of great causes. ANXO gets an enormous number of requests for donations from both the restaurants and the cidery, and is proud to have helped raise nearly $20,000 to date for non-profits. Because our resources are limited, we strive to give back to our immediate community when possible, whether that is geographic or conceptual. If you have a request for a donation, please email Info@ANXOdc.com with your request, and someone will get back to you shortly.
In addition to straight donations, ANXO proudly hosts regular events supporting causes that we feel are an important part of our community. If you are interested in hosting an event with us, please reach out to Info@ANXOdc.com.