Food

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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. 
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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.

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.

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Attendees from the 2019 MLK Community Event, Voices for change, getting food at a vegan buffet station

Food

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

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UVA Grounds

Steward seeks to ensure the stability and longevity of both natural and human environments to support the goals and functions of the University. UVA’s Grounds consists of 550 buildings which includes a world class health system, a UNESCO World Heritage site, cutting edge research labs and classrooms that comprise a top tier public university that over 14,000 students call home.