Since we took over management of Dover Hall in 2017, we have pledged to nurture the Earth with the same love we offer our employees, clients, guests, and vendors. Sustainability has a permanent seat as one of seven core company values. Our partnership with NOPE Compost Co. results in nearly 25,000 pounds of pre-consumer waste being diverted from the landfill every year, which is then composted by a local farmer to produce nutrient-rich soil eliminating the need for synthetic fertilizers.

Through a collaboration with Steve White, President of the Richmond Beekeepers Association, we have introduced honey bees to the property, which play a vital role in pollination of over 90 different crops and are crucial to the health of our local ecosystems. We have replaced all 3,600+ bulbs with their LED counterpart, resulting in just 1% carbon dioxide emissions.

Every year, we provide more than 1,000 gallons of used kitchen oil to a third party who converts it into biodiesel, which is nearly carbon neutral and significantly decreases greenhouse emissions.

Our culinary team is focused on procuring ingredients from environmentally friendly and local organic farms, as well as utilizing compostable materials when disposables are needed. In the vineyard, we maintain grass in between the rows to prevent soil erosion and chemical runoff into the nearby ponds on the property. We also utilize re-usable bird/insect netting rated for 10-year usage to minimize waste. Our 31-unit geothermal HVAC system uses the Earth's temperatures to heat and cool 38,000 square feet, reducing the need for fossil fuels and generating just 25% of the carbon dioxide emission that a normal system would produce. A robust recycling program including cardboard, glass, and plastic diverts an enormous amount of waste from going to the landfill every year.