Hoos Local: providing a constantly expanding resource to educate and increase awareness about local food options and opportunities in Charlottesville to the Uva community....
READ MORERestaurants generate an unbelievable amount of waste, which simply sits in a landfill decaying and releasing harmful methane gas into the atmosphere. So we worked with a local, family-owned farm, Timbercreek Organics, to promote restaurant composting....
READ MOREWe hope to curb wasteful habits within the Fine Arts Café as well as the University of Virginia community and to raise student and staff awareness of more sustainable food options and habits....
READ MOREOur project addresses the pressing issue of unsustainable food production through the establishment of a garden, which will grow basil as a local herb source for the U.Va. Fine Arts Café....
READ MORETo improve upon the Show that occurred the year before, educate the UVa population about local food and its many benefits, as well as informing participants about the initiatives of the Fine Arts Cafe to support local food....
READ MORENewcomb Dining Hall Waste Audit Project quantified food waste produced by students in the Newcomb Dining Hall at the University of Virginia to heighten awareness among the student body and reduce waste....
READ MOREThe intent of our publicity efforts on food waste was to raise awareness among the student body of the collected audit data and its impact....
READ MOREWe conducted a waste audit of Runk Dining Hall In order to address the problem of excess food waste that eventually accumulates in landfills....
READ MOREThe West Range waste audit formed the basis for making current recommendations and will serve as the control for determining future implementation success. ...
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