Food

Goal: Increase sustainable food purchases to 30% of the annual total by 2030.

From student vegetable gardens to local food in dining facilities, the University is supporting a sustainable food system to reduce negative impacts from agriculture, food processing and distribution while strengthening UVA’s regional connections.

Sustainable Food Collaborative

The Sustainable Food Collaborative (SFC) formed in 2015 to guide the strategic direction of food-related goals of UVA’s  sustainability plan.

A unique collaborative in sustainable food efforts in higher education in the U.S., the SFC represents several UVA entities, including the Office for Sustainability, Office of the Provost, Department of Politics, Institute for Engagement & Negotiation, Morven Sustainability Farm, UVA Dine, UVA Health System dining and Virginia Humanities, as well as community partners Local Food Hub and Cultivate Charlottesville.

UVA’s dining partners, such as UVA Dine, are important partners in this work.

SFC has five broad goals:

  1. Annually increase the percentage of sustainable food and beverage options available on Grounds.
  2. Decrease the amount of landfilled food waste from dining operations and increase compost and recycling from on-Grounds events.
  3. Develop data-driven policies and programs to support food security at UVA.
  4. Increase awareness about sustainable food systems and translate heightened awareness into informed choices and opportunities for direct participation.
  5. Partner with community-driven food efforts and provide support, skills and resources to further their vision.
Cover of the SFC Annual Report 24-25

SFC January 2024-June 2025 Impact Report

Morven Kitchen Garden

The Morven Kitchen Garden (the Morven Sustainability Lab) connects students interested in internships and research on agricultural issues to get hands-on experience at this historic farm in Albemarle County. Some of the produce from the garden is shared with the UVA Food Pantry.

Student Garden

Located on the corner of McCormick and Alderman, the UVA Student Garden is a gathering point for student and community members to learn about the intersection of food and sustainability. In partnership with UVA Dine, the garden team organizes weekly workdays to maintain beds and harvest produce, which is sent home with volunteers or donated to the student-run UVA Food Pantry. The team also welcomes classes, CIOs and community groups looking to participate in hands-on opportunities.

Diya Gardening