Cultivating Connection, Sustainability, and a Thriving Local Food Community
Root to Table is a nonprofit organization dedicated to strengthening our regional food system through shared meals, shared stories, and shared values. We’re building a vibrant culinary community rooted in sustainability, education, and deep connection between farmers, chefs, artisans, and the people they nourish.
Founded in 2017 out of the Taste of Blue Ridge, Root to Table was created to do more than celebrate local flavor – we exist to protect the people, preserve the land, and uplift the traditions that make our food system resilient, inclusive, and regenerative.
Our Mission & Vision
Building a regional culinary community around the evergrowing farm-to-table food movement.
Root to Table is committed to supporting, promoting, and influencing the regional food system of the Blue Ridge and Piedmont areas of Virginia and West Virginia. Our vision is an abundant, verdant, and symbiotic regional food system that nurtures a thriving community of farmers, producers, artisans, hospitality professionals, and patrons.
Our Core Values
We believe food is more than nourishment: it’s a powerful connection to place, people, and purpose. Our values shape every event we host, every partnership we form, and every story we tell.
Strategic Priorities
Root to Table’s initiatives are guided by a strategic plan focused on five key priorities for our region:
Our Community
The Blue Ridge region – long celebrated for its natural beauty – is also known for its flourishing food scene, where sustainably sourced ingredients, top chefs, and passionate local producers come together to create unforgettable culinary experiences. From bustling farmers markets to acclaimed restaurants and craft breweries, this is a place where regional traditions and global flavors meet. Root to Table connects you to the people behind it all – farmers, winemakers, artisans, and chefs – through events and stories that honor sustainability, celebrate community, and bring the spirit of farm-to-table to life.
Top Chefs and Farmers
Whether you’ve lived in the region all your life and recall the apple and peach orchards or are new to the area, you’ll be amazed by the extraordinary chefs transforming locally sourced ingredients into world-class cuisine. Through curated culinary experiences and storytelling, we work to highlight the dedication, passion, and artistry behind locally sourced food.
Meet the Leadership Teams
We’re honored to have these community leaders guiding the Root to Table nonprofit, shaping its impact and strengthening our regional food system. Their passion and expertise help support chefs, farmers, and the future of sustainable, locally driven cuisine.
Awards
We’re proud to have received multiple grants, including support from Virginia Tourism, Visit Loudoun, Charlottesville-Albemarle County Convention and Visitors Bureau, and West Virginia’s Jefferson County Convention and Visitors Bureau, for our award-winning Root to Table Culinary Series.
This program transforms dining into a storytelling experience, showcasing the region’s most talented chefs, dedicated farmers, and passionate food producers. Through these unique culinary events, we celebrate the people and flavors that make our local food community thrive.
Our Impact
Stronger local economies
Helping small farms, artisans, and food entrepreneurs scale with intention, to create skilled jobs and revitalize communities.
Regenerative agriculture
Promoting farming practices that restore soil health, protect biodiversity, and conserve natural resources.
Low-emission, local food systems
Reducing transportation impact and supporting environmentally responsible sourcing.
Improved public health
Increasing access to nutrient-rich, minimally processed foods while supporting nutrition education and reducing food deserts.
How to Join Our Community
There are three ways to become part of the Root to Table movement: join our community (as a chef, farmer, or a food artisan,) become a donor, or sponsor an event. Your support helps us strengthen the regional food system and build a more sustainable and connected food ecosystem.