Sustainability is woven throughout the Stanford Inn experience. This dog-passionate, purpose-driven destination employs biodynamic and organic gardening methods, powers trucks with biodiesel, and sources responsible cleaning products and amenities. Conservation practices are standard. Food waste gets composted. And VegNews recently called the resort “a vegan rite of passage.”
Ravens Restaurant, the Stanford Inn’s on-site dining venue, has served organic, plant-based dishes for decades. The culinary team puts a vegan spin on breakfast items, to-go lunches and dinner classics, using home-grown produce, edible flowers and other seasonal, locally sourced ingredients. The Ravens wine list includes blends by organic and biodynamic vineyards, while all glass, paper and cardboard used in the restaurant gets recycled. Well-behaved pups are welcome to dine with their families in the lobby, and dogs can snack on organic sweet potato treats and steamed vegetables.
The Stanford Inn’s commitment to the land goes beyond organic gardens and farm-to-table dining. At the resort’s Environmental Leadership Field School, university students learn about John Jeavons’ GROW BIOINTENSIVE® methods and develop the skills to combat climate change. Resort guests can register for gardening workshops, vegan cooking classes, seasonal mushroom walks and guided hikes. Certified nutritionist and author Sid Garza-Hillman, the inn’s wellness programs director, leads nutrition and stress management sessions, while other experiences explore yoga, Pilates, breath work and meditation.
Promoting sustainability and wellness enhances the Stanford Inn guest experience, educates community members, and encourages a happier, healthier world. The inn is a serene place to reconnect with nature.
