INCREASING PLANT-FORWARD OPTIONS
The Plant Forward eating strategy emphasizes vegetables, fruits, whole grains, legumes, nuts, and seeds. UVA Dining implemented plant-forward options to reduce its nitrogen footprint. UVA Dining now features a plant-forward entrée every Friday in all three residential dining halls. The plant-forward dish is available each week on different stations to encourage all types of eaters to try this style of eating.
UVA Dining hosts "Veg Out with Plant-Forward" dinners featured vegetarian dishes with an international flare on all stations at Observatory Hill and Runk Dining Room. Accompanying materials educated students about plant-based proteins and the environmental impact of eating plant-based meals.
Every Wednesday evening, UVA Dining features sustainable options via sustainable taste carts in the Fresh Food Company dining hall. Green Dining Ambassadors serve tasty and creative samples while educating students about the importance and availability of sustainable options.
In Fall 2018, UVA Dining opened the newly renovated Castle as a plant-forward café featuring fresh paninis, salads, grain bowls, and infused waters. The Castle serves to encourage students to make healthier and more sustainable food choices. It offers meals packaged in compostable materials, including utensils.
SOURCING LOCAL FOODS
- Morven Kitchen Garden
- NoBull Burgers
- Wonderment Pop-tarts
- Blue Right Bucha
- Snowing in Space
- Seven Hills "Blended Burgers"
- Mountainview Farms cheddar Cheese
- Homestead Creamery
INCREASING ACCESS TO COMMUNITY-BASED PRODUCERS
During UVA Market Days, UVA Dining brings local vendors to each market that draws between 500-1000 students. These farmers' markets are a great opportunity for students to meet their producers and try out new healthy foods.