Food
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February 2, 2022
Students saw the need for fresh produce as part of the UVA Food Pantry offerings and took action with help from the Equity & Environment Fund.
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February 2, 2022
Food insecurity is the lack of affordable fresh produce and other farm products, often in lower-income neighborhoods. UVA students are tackling the issue from many angles.
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January 18, 2022
Look for the new compost bins at the Ampitheater in January to dispose of your food scraps and compostable plates, cutlery and cups.
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February 23, 2021
Read more to learn about how UVA promotes plant-based eating and local consumption, through the Plant Based Strategy Working Group and the UVA Community Garden.
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November 4, 2020
Dining at UVA has a larger impact on our daily life than we could have ever imagined. Read more to hear about how UVA is taking the lead on sustainable eating and how you can get involved and reduce your environmental impact through food.
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August 30, 2020
In the face of adjusting to our new normal, the ability of some to adjust has been harder than others, and this has required many to step up and change normal operations. Read more about how Cultivate Charlottesville has helped our community's adjustment in the face of COVID-19.
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November 25, 2019
Check out the Office for Sustainability's promo student employees' takes on a sustainable thanksgiving.
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November 21, 2019
Over the past decade, University Dining has taken strides towards providing more sustainable and healthier options for students and staff alike. The recent revamp of the “Castle” into a vegan-friendly hub, promotional events such as Meatless Mondays in dining halls, and University farmers markets all point towards progress in the arena of sustainable food. The recent opening of a second Charlottesville location of The Juice Laundry in the space that was once occupied by Freshens in the University Aquatic and Fitness Center (AFC, pictured above) poses new and exciting possibilities for not only sustainability but also community integration and collaboration.
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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.
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Sustainable Food Strategy Task Force
The Sustainable Food Strategy Task Force (SFSTF) was formed in 2016 to implement the UVA Sustainability Plan’s (2016-2020) food-related goals.