1. Fostering a Local Procurement System: U.Va. Dining’s Relationship with the Local Food Hub Kendall Singleton Sustainability Coordinator, U.Va. Dining

2. Overview U.Va. Dining’s Sustainability Program The Local Food Hub Forging a local supply chain Marketing efforts Challenges and Opportunities

3. U.Va. Dining Sustainability Student Driven Bull’s Eye Program – Sustainable Purchasing Criteria Initiatives – Compost – Reusable To-Go Program – Meat Free Monday Station

4. Local Food Hub Non-Profit Distribution Organization Supply, Distribution, and Access Education

5. Forging a Local Supply Chain Weekly Availability List Seasonal Planning Dialogue between distributor and chef Price Competitive

6. Marketing Efforts Publicizing Partnership Labeling Local Foods Special Events – Farm Tours – Farm Stands – Theme Stations

7. Challenges and Opportunities Seasonality restrictions Gradual growth Preserving Virginia’s agricultural heritage Student enthusiasm

8. Thank You Kendall Singleton kendall.singleton@virginia.edu