Johns Hopkins University’s dining locations prioritize supporting sustainable food systems, local sourcing, community partnership, food waste reduction, and resource-efficient practices. Hopkins Dining, in partnership with food distributor The Common Market, focuses on purchasing from local and sustainable producers, including the 3 farms highlighted here.
Frecon Farms: A Three-Generation Orchard Growing Community and Stewardship
Frecon Farms is a family-owned orchard and farm market in Boyertown, Pennsylvania, cultivating premium tree fruits and berries since 1944. In the fall and winter seasons, Hopkins Dining buys their delicious apples for Hopkins Café, Nolan’s on 33rd, and Peabody. Look out for their apple cider at Charles Street Market, too!
Environmental stewardship shapes Frecon’s approach to growing. They use Integrated Pest Management (IPM) to manage pests with minimal chemical inputs, reducing environmental impacts and supporting ecological balance in the orchard. Their u-pick programs and seasonal events reinforce community engagement with local food systems, helping shorten supply chains and strengthen regional agriculture. By prioritizing sustainable practices and local connection, Frecon Farms demonstrates how long-standing family agriculture can support resilient land stewardship and community-centered food culture. Come try some of their delicious fruits through the winter harvest months!
Pequea Valley Farm: Local Dairy Rooted in Stewardship
Pequea Valley Farm is a family-owned, local dairy farm in York County, Pennsylvania. They produce small-batch milk and yogurt using simple, all-natural ingredients and real fruit. The farm emphasizes minimal processing and ethical animal care, maintaining a tightly managed, transparent operation that reflects respect for land, animals, and consumers.
Sustainability anchors their philosophy. They prioritize pasture-based farming, local sourcing, and responsible herd management to protect soil health and water quality while supporting regional food systems. By keeping production close to home and focusing on clean ingredients, Pequea Valley Farm strengthens resilience in the local agricultural economy and demonstrates how small-scale dairy can align with circular, community-centered food values.
You can find fruit-flavored Pequea Valley Farm yogurt on the Nature Bars at Hopkins Café, Nolan’s on 33rd, and Peabody. You can also purchase some to take home at Charles Street Market!
Mother Earth Organic Mushrooms: Cultivating Sustainability from the Ground Up
Mother Earth Organic Mushrooms is a family-run and local pioneer in organic mushroom farming, growing nutritious food with minimal environmental impact for over a century. As part of our partnership with food distributor The Common Market, Hopkins Dining buys their local range of certified organic mushrooms, which are all hand-harvested and grown using upcycled agricultural byproducts such as corn cobs, cotton hulls, and wheat straw.
Sustainability guides every part of Mother Earth Organic’s process. Their mushroom growing rooms are pasteurized with energy-efficient steam systems, cooling relies on chilled water recirculation, and organic materials are recycled into fertilizer for operations. The company is certified by the Produce Traceability Initiative, ensuring transparency from farm to customer. Even their packaging is evolving — with new fiber trays made from bamboo and sugarcane waste replacing traditional plastics. Mother Earth’s model shows how food production can be both regenerative and deliciously practical.
You can find their products at Hopkins Café, Nolan’s, and Peabody. You can even buy some of their products for your own kitchen at Charles Street Market.