U.Va. 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. U.Va. Dining prioritizes local/seasonal, organic, humanely raised, and fairly traded food. Per the AASHE STARS criteria, 6% of food expenditures in undergraduate dining halls are considered sustainable. Programs include reusable mugs and to-go boxes, trayless dining, meatless Mondays, food donation and composting in all back-of house locations, recycling cooking oil, utilizing the Local Food Hub, outreach events, and partnering on zero waste events. In 2014, over 250 tons of food was composted and over 1400 pounds of food was donated. U.Va. Dining achieved Marine Stewardship Council certification in 2014. Learn more »
U.Va. Health System’s cafeteria and cafes support the Local Food Hub, provide outreach and education opportunities, and promote healthy food choices.
Green Dining Working Group:The Green Dining Working group, under the Environmental Stewardship Subcommittee, encourages students, staff, and faculty interested in educating their peers about sustainable alternatives, promoting healthy behaviors, and positively impacting U.Va. Dining's operations to join. Green Dining meets every other week during the academic school year.
- Increase Sustainable Purchasing: Food, Materials, etc.
- Limit Environmental Impact: Carbon & Nitrogen Footprint, Waste Generation, etc.
- Encourage Collaborative Relationships Which Support Similar Sustainability Goals
- Advocate and Promote Increased Participation in Reusable Ware Programs
U.Va. Community Garden: Student-run and located on the corner of Alderman and McCormick, across from O’Hill.
U.Va. Morven Kitchen Garden: A one-acre student-run garden, with a CSA program, located at Morven Farm.
U.Va. Hereford Heritage Garden: A student-run teaching garden located at Hereford College.
U.Va. Food Collaborative: A group that works to promote research,teaching, and community engagement around issues of food, agriculture and sustainability. Established in January 2010, the Collaborative includes faculty, staff, students, and community members. Current faculty and student research focuses on farmers markets, schoolyard gardens, food deserts, local food heritage, and other topics. The Food Collaborative sponsors talks, panels, and film screenings, and provides a focal point for University and community efforts to study and improve regional and local food systems.
U.Va. Greens to Grounds: A non-profit student-run CSA (community supported agriculture) model bringing fresh, local produce to the UVA and Charlottesville community.
Campus Kitchen at U.Va.: The Campus Kitchens Project is a non-profit organization that developed in 2001 as an offshoot of DC Central Kitchen, a national food rescue program. At U.Va., this student-run program operates out of Runk Dining Hall and St. Paul's Memorial Church, where surplus food from the dining halls and nearby businesses is collected and redistributed to third-party agencies in Charlottesville including The Hope House, On Our Own, and The Haven.
Food-related courses at U.Va. include Community Food Systems, the Politics of Food, Rhetoric of Food, Talking about Food, Food and Film, Philosophy of Food, Food & Nutrition - Changing World, Food Talk, Food and Culture, Farmers Markets/Food Politics and Research Methods, and Agro-Ecology. Faculty for these courses include: