Food

At the University of Richmond, dining is integral to our commitment to holistic sustainability. The University’s Dining Services has initiated many measures to encourage sustainability such as buying local food, purchasing sustainably sourced seafood, using green cleaning via the Apex Warewashing Program, composting or recycling waste products, as well as giving back to the community through collaboration with the Central Virginia Foodbank. For a quick overview of sustainability and dining at a University, national, and global level, take a look at our food fact sheet.

Dining Services sources from an ever-expanding list of local vendors, including Twin Oak’s Tofu, Blanchard’s Coffee, and Glenview Farms Cheese and much more. Executive Chef Tyler Betzhold works with Profish to buy the freshest and most environmentally-sound seafood available each week.

The Heilman Dining Center also encourages sustainability through monthly “Live Well, Dine Green” events. By including items like local tofu, local winter vegetables, and fresh strawberries, UR staff, students, and faculty are invited to learn more about their food and its origins.

Through the use of Energy Star equipment, LED bulbs, and reusable Lug A Mugs and reusable food containers, Dining Services contributes to the University's carbon reduction and waste management goals. In partnership with the Department of Corrections, the Heilman Dining Center pulps food waste and delivers it bi-weekly to their site for composting. This project diverts approximately 20 tons of waste from the landfill per year.

Read more about sustainability in dining at University of Richmond on the Dining Services website.

Food Recovery

The Food Recovery Program grew out of the desire among Dining Services managers to reduce food waste. Amanda Boyed in Lou’s, Elliot Cleveland in ETC, and Nia Williams in 8:15 all felt that there must be a better place for near-expired items to go than the landfill. Now, once a week during the fall and spring semesters, an Office for Sustainability intern picks up items like snacks, bread, and breakfast foods from campus dining locations to take to the food pantry at St. Stephen's down the road. During the 2018-2019 academic year, 1,320 pounds of food were diverted from the landfill and given to people in need.

Eat Well & Be a Green Spider

Explore sustainable dining behaviors and vegan and vegetarian options around campus through our Be a Green Spider page.