Food

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trick or treat lawn
What's scarier than a haunted house on Halloween? The amount of plastic, textiles and pumpkins that ends up in the landfills the day after. This year, help us make these statistics a little less frightening. Here are some tips and tricks to making Halloween an eco-friendly event.
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potato gardening
Charlottesville resident Nayia Koullouri, a member of UVA's Sustainable Food Collaborative, joined the digital White House Conference on Hunger, Nutrition and Health. Here are her take-aways.
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farmers market
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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cville market drone view
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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compost
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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On a wooden surface, a garden trowel lies in the sun next to some freshly harvsted, leafy radishes.
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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Farmers market bins of yellow tomatoes
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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People (Cultivate team), wearing masks, posing socially distant in a cafe
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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panini next to dish of cranberry sauce
Check out the Office for Sustainability's promo student employees' takes on a sustainable thanksgiving.
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Counter at a juice store
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.