Sustainable Food Collaborative

The IEN is working with the Sustainable Food Collaborative (SFC) to implement the food-related goals of the University of Virginia’s 2020-2030 Sustainability Plan in addition to SFC’s 2021-2030 Action Plan. SFC is chaired by IEN Director Tanya Denckla Cobb and includes a broad array of collaborators committed to food and its impacts, including UVA Dine (Aramark), UVA Health Systems, the Office for Sustainability, UVA staff, faculty, and students, and representatives from food-related community non-profits. 

The SFC has five primary goals:

1. Annually increase the percentage of sustainable food and beverage options available on Grounds
2. Decrease amount of landfilled food waste from dining operations and increase compost and recycling from on-Grounds events by 2030
3. Develop data-driven policies and programs to support food equity and security at UVA
4. Increase awareness about sustainable and just food systems; translate heightened awareness into informed choices and opportunities for direct participation
5. Partner with community-driven food justice efforts and provide support, skills, and resources to further their vision

SFC was formed in 2015 as the “Sustainable Food Strategy Task Force” to create and implement the 2016-2020 UVA Sustainability Plan food-related goals. To better reflect our ongoing work in food systems, the Task Force changed its name to the UVA Sustainable Food Collaborative in June 2020. 

_{This project is supported with funding from the UVA Office of Sustainability and UVA Committee on Sustainability.}