Food

During Green Dining initiatives are an important part of meeting U.Va.’s sustainability goals, particularly the nitrogen reduction goal.   Initiatives include 30% of food purchases being sustainable (i.e. local, organic, fairly traded, humanely raised), Meat-free Mondays, tray-less dining, reusable to-go containers, recycling all fryer oil to be used for biofuel, discounts for using reusable mugs, and food composting programs for Shea House, West Range, The Castle, the Fine Arts Café, back of house in all UVA dining facilities, Darden, and the Medical Center.  U.Va Dining has been awarded the Virginia Environmental Excellence Program’s E3 Designation for  commitment to superior environmental performance. U.Va. is the first and  only University to receive the E3 rating in Virginia.

Meat free 2  Sustainable food sourcing event