U.Va. Dining Sustainability Initiatives
Sustainable Bull's Eye: Dining Purchasing Priorities
1. Virginia Grown
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According to U.Va. Dining standards, local foods are defined as those coming from the state of Virginia. Foods that have been trucked across the country, or shipped from overseas, are often picked before ripe so that they can withstand the long, grueling trip they must take in between farm and fork. Their ripening process is very
different than what would naturally occur in the field and, as a result, flavor and consistency may be sacrificed. Native Virginian foods are fresher and local produce supports Virginia's
farmers, in turn supporting Virginia's economy.
What is U.Va. doing to promote Virginia Grown foods?
- Dining purchases salsa and hummus from the Farm at Red Hill in North Garden, VA, just south of Charlottesville.
- Organic tofu comes from Twin Oaks Community Foods in Louisa, VA.
- Shelled, cage-free eggs come from Glenwood Farms in Jetersville, VA.
2. Seasonal
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U.Va. Dining purchases certain items when they are in season in order to heighten awareness of the southeastern climate's growing cycle. Rather than taking produce for
granted, eating seasonally allows diners to appreciate an item as it naturally matures and becomes ready to be harvested at its height of freshness. Seasonal eating also leaves
more room for creativity in use of ingredients. In the fall, for example, Dining can explore the native heirloom varietals of kale or chard when creating a dish that
involves greens. In this way, we are celebrating Virginia's agricultural roots as we rediscover flavors throughout the seasons.
What is U.Va. doing to promote Seasonal Foods?
- Dining produce, such as tomatoes, lettuce, cabbage, apples and more are purchased from Virginia farms when seasonally avalable.
- Theme meals featuring various locally sourced items are showcased when seasonally appropriate.
3. Organic
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The current large-scale agricultural model is dependent upon large quantities of fertilizers, pesticides, and other chemical and synthetic inputs. These additives allow
for more efficient production and land-use, but come at an externalized price. Of particular concern is the chemical-laden run-off that leaves these conventionally farmed
fields and enters our watersheds, like the fragile yet ecologically vital Chesapeake Bay. Organic agricultural methods acknowledge the toll that farming may take on the
environment and are thus sensitive to its impact on the natural world. Organic produce may be qualified as such when no pesticides, synthetic fertilizers, or genetically
modified organisms (GMOs) are used in their growing process. Meat, eggs, and dairy products qualify as organic if the animal that produces those items is raised without
antibiotics or growth hormones.
What is U.Va. doing to promote organically grown and produced foods?
- Select items in the Runk Dining Room salad bar are organic when available.
- Marinated vegetables, such as cabbage, carrots, lettuce, tomatoes, zucchini and yellow squash, are available at the Fine Arts Cafe.
- Twin Oaks tofu is available at many dining locations.
- Available in the Fine Arts Cafe are sliced turkey, grass-fed organic beef burgers and cheese steaks along with cheddar, feta and provolone cheeses.
- The West Range Cafe features spring salad mix. Spring salad mix and baby spinach are available at the Garden Room.
4. Humane
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Large-scale livestock operations, known as Concentrated Animal Feeding Operations
(CAFOs), raise their animals in confinement. As all aspects of living take place within very concentrated areas, diseases and infections are common. These problems may filter up the food chain and reach humans upon consumption of meat. Humane standards seek to ensure that livestock will be raised in a way that mimics their natural existence and does not expose them to undue stress or synthetic products.
What is U.Va. doing to promote the humane treatment animals?
- Certified humane, cage-free eggs are used at all dining locations.
- Free-range chicken is used at the Fine Arts Cafe.
5. Fair Trade
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Fair trade certification verifies that international trade of agricultural products will benefit numerous farmers in developing countries throughout Asia, Latin America,
and Africa. This guarantees minimum floor pricing, fair labor conditions, direct trade and eliminates price-gouging middlemen. Fair trade also prohibits the use of
genetically modified organisms, encourages a reduction in chemical use, and empowers its farmers to improve their communities’ infrastructure with the financial benefit that comes from fair
trade prices. Products that may be Fair Trade certified include coffee, tea, spices, chocolate, bananas and sugar.
What is U.Va. doing to promote Fair Trade?
- Chocolate at The Crossroads and cocoa for Starbucks' specialty beverages
- Eco-Grounds coffee bar at the Fine Arts Cafe and other select retail locations
- Coffee at all residential dining rooms, Greenberry's, Starbucks and Java City locations
- Ben & Jerry's vanilla ice cream at The Crossroads
- Select tea flavors at Java City and Starbucks locations are all Fair Trade certified.
Waste Reduction
Aside from these five purchasing priorities, U.Va. Dining is also working to reduce its waste production and use of disposables.
Here are some ways that Dining is actively diverting materials from the waste stream.
- Reusable to-go containers.
- Starting fall of 2009, students may opt into the reusable to-go container program. Students participating in this initiative
may check out dishwasher safe containers from the dining halls and, instead of throwing them away after one use, bring back the dirty container for washing.
- Trayless dining.
- Trays were removed from the dining halls at the start of the 2008-2009 academic year. This conserves water and energy, and additionally reduces the
need for cleaning chemicals.
- Biodegradable food containers.
- Any student not participating in the reusable to-go container program will automatically receive a biodegradable box upon requesting a to-go container.
Additionally, the food containers for Sbarro, Paos and Pizza Hut are all compostable and recyclable, and disposable catering ware is also recyclable.
- Composting.
- Pre- and post-consumer food waste from O-Hill Dining Hall is sent to Panorama Pay-Dirt in Earlysville, VA to be composted. Students are involved
in soil testing to ensure that the product coming out of Panorama is safe and healthy.
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- Recycling 100% of used cooking oil.
- UVa Dining has partnered with Charlottesville-based Greenlight Biofuels, a company that processes all of Dining's used cooking oil
into its clean burning biodiesel product.
- Recycling metal, plastics, papers.
- The award-winning U.Va. Recycling program collects all of Dining's back of house recyclables, as well as provides containers and publicity materials in
the front of the house for student recycling. Metal, plastic and paper are all collected by U.Va. Recycling from all dining locations and administrative offices.
35% of dining waste is diverted from the landfill via recycling, and 100% of potentially recyclable waste in the kitchens and offices is recycled.
- Coffee discounts from bringing in reusable mug.
- Discounts are all available at all coffee locations on Grounds for students that bring in their own reusable coffee mugs.
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