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 SUSTAINABILITY STATEMENT

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 While they are outdated for school use, as seen by the place to put a notebook under the chair back when students still took notes by hand, they add a wonderful nostalgic feel to our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, Forested, 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.