A certified Green Restaurant, The Fearrington House is committed to fighting for more sustainable agriculture, biodiversity protection and charitable work.
In the summer of 2013, The Fearrington House installed five beehives on the grounds to help restore and protect local biodiversity. Since January 2016, the restaurant has been offering a selection of organic and biodynamic wines by the glass. Chef Colin Bedford and his sous-chef Thomas Card are also involved in a national program called ProStart to train high school students in the basics of cooking and restaurant management. Lastly, it also combats waste. The Fearrington House donates its gently-used industrial linens to partner charities that give them a second life.