Garden Plate

Check out our menu!

You can now order online for delivery from Garden Plate!
Winter specials will be ready soon!

Healthy, Local, Delicious

Garden Plate wishes to become part of the student learning experience at JHSPH. We feel Garden Plate can be not just a food vendor for students and staff, but commercial resource and ally in their programs to improve health and nutrition. Garden Plate wishes to work with the University on Marketing and Promotional Programs like Meatless Monday and other new, student-driven initiatives. It is our goal to develop in Garden Plate, a model that can replicated in other School of Public Health.
Partnering through student-driven research and community education on sustainable agriculture, the Garden Plate aims to expand our local food system, increase food security, and promote access to fresh, healthy food for everyone.
David Key, husband of Garden Plate owner, Christine Key, grew up on a fruit and vegetable farm on Eastern Shore of Maryland. No chemicals were used on the farm-after all, we eat the fruits and vegetables we grow. The farm featured cage free, free range chickens. Natural and Organic was always the logical, practical approach to farming.

Supplier Diversity & Local Economic Inclusion

By participating in the purchase of local food, we are able to interact more directly with the people responsible for food production and ask pertinent questions about their practices. We also ensure that farmers receive enough profit from their goods to maintain their livelihood. Through local food, we can ultimately reconnect with our environment and re-learn the pleasures of eating fresh, seasonal foods.
Unfortunately most of what we consume today is highly processed, fast, and has lead to an epidemic of preventable disease such as type II diabetes, obesity, cancer, and cardiac conditions. This problem stems from the fact that whole foods are outmatched by the cheap, over processed alternative. As Michael Pollen, U.S Food Activist emphasizes, we need to fight for whole, local foods to be accessible to everyone, not just those who can afford it. These efforts need to be taken on at an individual and household level, through food purchases, at a community level, through public gardens and local markets, and at a government level, through ethical food policies that have real tangible outcomes.


off on orders more than $20

for first time users only

From:Friday, Jan 1, 2016

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