Environmental Stewardship Subcommittee
Climate Goals - Frequently Asked Questions
Looking around your lab feeling overwhelmed by the landfill load and hum of numerous appliances? You are not alone!
UVA Dining (operated by Aramark since the 1980s) established a Green Dining program and a set of sustainable food purchasing guidelines in 2008 and a full-time Green Dining Coordinator position in 2010.
ESS Working Groups
The Environmental Stewardship Subcommittee (ESS), a subcommittee of the University Committee on Sustainability, promotes and enables environmental stewardship via student, staff, and faculty engagement and direct action on Grounds. There are currently 13 working groups and five task forces within the subcommittee.
The Sustainable IT working group, under the Environmental Stewardship Subcommittee, aims to minimize technology's negative impacts, while maximizing its positive benefits.
The Procurement Working Group (PWG) works to engage UVA students, staff, and faculty on the topics of sustainable purchasing and waste minimization.
The student-athlete run Green Athletics group drives sustainability in the UVA Athletics department through education, stewardship, and leadership.
The Clean Water Working Group focuses on improving stormwater management practices and the sustainable usage of water at UVA.