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.
UVA has a long history of promoting the public good, which includes supporting a culture of equitable, local, and healthy food in our community. 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.