Glen’s Garden Market exists to make climate change progress – one bite at a time – by serving Good Food from close by, and growing relationships with partners who treat their land, their animals and their ingredients with respect.
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Emily Robichaux, a student in Bard College’s MBA in Sustainability program, sat down with Danielle Vogel, the creator of Glen’s Garden Market, a local grocery store sourcing “good food from close by,” to discuss the role of mission-oriented small business in sustainable food systems and local economies.
Q&A with Danielle Vogel and Emily Robichaux, a student in Bard College’s MBA in Sustainability program.
Danielle Vogel, founder of Glen’s Garden Market in D.C., left a career in environmental policy to enter a career in “environmental retail.” In this episode of Feeding the Good Food Future, we explore how one independently owned business strives to fight global warming by committing to local, eliminating food waste and using wind-generated power.
“In lieu of a nationally agreed upon term, it’s up to farmers, restaurateurs and especially natural retailers to define local—and defend their standards. For the newest episode of New Hope Network’s podcast “Feeding The Good Food Future,” we turned to Danielle Vogel, founder of the Washington, D.C.-based Glen’s Garden Market, to learn how she spearheads an intensive local sourcing program. The goal? To mitigate climate change, support small farmers and build D.C.-based food manufacturers.”
“What I came to realize was, quite possibly, the sum of all progress made on climate change in the next four years could be in these four walls,” says Vogel.
“That’s exactly why lawyer-turned-grocer Danielle Vogel of Glen’s Garden Market in Washington, D.C. says one of her company’s core values is growing small businesses along with their own.”
“We want to support and nourish our team just as much as we want to support and nourish our community.”
“The store is Vogel’s attempt not only to promote sustainability and local products but also to wean Washingtonians off those goods from faraway lands that contribute to global warming.”
“Vogel hired Olson last year not long after the chef returned from a three-month stint in the pastry department at Noma, Rene Redzepi’s celebrated restaurant in Copenhagen.”
“The revamped Glen’s works so well now that Vogel is about to launch a second.”
“Vogel, a lawyer-turned-first-time-business owner, launched the flagship Glen’s three years ago with a mission in mind: open a market stocked exclusively with items from the Chesapeake Bay watershed, and attempt to impact global climate change.”