What is the University of Virginia Sustainable Food Collaboartive? 

Formed in 2016 as part of the UVA 2016-2020 Sustainability Plan, the UVA Sustainable Food Collaborative—formerly known as Sustainable Food Strategy Task Force—is a group under UVA Sustainability's Environmental Stewardship Subcommittee that bridges a diverse array of organizations within UVA and the surrounding community to further food sustainability, food justice, and food equity at the University and in Charlottesville.

Who is on the Collaborative?

• UVA Faculty: 
  • Tanya Denckla Cobb (Institute for Engagement & Negotiation)
  • Paul Freedman (Department of Politics)
• UVA Offices: 
  • Andrea Trimble, Samantha Kelly, Dana Schroeder, Erika Herz (Office for Sustainability)
  • Melanie Brede (Office of Health Promotion)
  • Wynne Stuart (Office for the Executive Vice President and Provost)
  • Corey DiLuciano (Health System Committee on Sustainability)
  • Darryl Rudge, Caroline Baloga, Sarah Gordon (Aramark - UVA Dine)
  • Kristin Floyd (UVAFinance)
• UVA Programs and Projects: 
  • Sarah Medley, Barbara Brown Wilson, Ben Allen (UVA Equity Center)
  • Lauren Parker (Virginia Humanities)
  • Rebecca Deeds (Morven Kitchen Garden)
• Community Organizations: 
  • Emily Turner (4P Foods)
  • Laura Brown (Local Food Hub)
  • Jeanette Abi-Nader (Cultivate Charlottesville)
  • French Price (Virginia Cooperative Extension)
  • Lilia Fuquen (Lilia Fuquen LLC)