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

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Presentation transcript:

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