UVA SUSTAINABLE FOOD STRATEGY TASK FORCE
The Sustainable Food Strategy Task Force (Task Force) was formed in 2016 to implement the UVA Sustainability Plan (2016-2020) goals relating to food. In its first year the Task Force was chaired by Andrea Trimble, Sustainability Director, and facilitated by Tanya Denckla Cobb, Director of the Institute for Environmental Negotiation (IEN). Task Force members represented several university entities connected with the campus food system, including: UVA Dining (Aramark), UVA Health System Dining (Morrison), Darden Dining (Compass), the Office for Sustainability, Environmental Resources, Morven Kitchen Garden, the Nitrogen Footprint Project, Green Dining, Greens to Grounds, the School of Medicine, the Department of Politics, and the UVA Food Collaborative. Meeting once a month, the Task Force develops strategies to implement the five Sustainability Plan Food Goals.
Bicentennial
The Bicentennial of the University of Virginia commemorates two centuries of academic excellence and civic leadership while looking forward to how one of America’s leading public Universities can contribute to the Commonwealth and country through global discourse.
On October 6, 2017 UVA began its Third Century, celebrating the laying of the University Cornerstone by Presidents Thomas Jefferson, James Madison and James Monroe. On October 17-18, the University will convene a two-day food justice symposium hosted by the Sustainable Food Strategy Task Force.
This program is supported by the University of Virginia Bicentennial.
On October 6, 2017 UVA began its Third Century, celebrating the laying of the University Cornerstone by Presidents Thomas Jefferson, James Madison and James Monroe. On October 17-18, the University will convene a two-day food justice symposium hosted by the Sustainable Food Strategy Task Force.
This program is supported by the University of Virginia Bicentennial.