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Fostering a Local Procurement System: U.Va. Dining’s Relationship with the Local Food Hub
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Transcript of Fostering a Local Procurement System: U.Va. Dining’s Relationship with the Local Food Hub
Fostering a Local Procurement System: U.Va. Dining’s Relationship with
the Local Food Hub
Kendall SingletonSustainability Coordinator, U.Va. Dining
Overview
• U.Va. Dining’s Sustainability Program• The Local Food Hub• Forging a local supply chain• Marketing efforts• Challenges and Opportunities
U.Va. Dining Sustainability
• Student Driven• Bull’s Eye Program– Sustainable Purchasing Criteria
• Initiatives– Compost– Reusable To-Go Program– Meat Free Monday Station
Local Food Hub
• Non-Profit Distribution Organization
• Supply, Distribution, and Access
• Education
Forging a Local Supply Chain
• Weekly Availability List• Seasonal Planning• Dialogue between distributor
and chef• Price Competitive
Marketing Efforts
• Publicizing Partnership• Labeling Local Foods• Special Events– Farm Tours– Farm Stands– Theme Stations
Challenges and Opportunities
• Seasonality restrictions• Gradual growth• Preserving Virginia’s
agricultural heritage• Student enthusiasm
Thank YouKendall Singleton