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

kendall.singleton@virginia.edu