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Center for food systems and community transformation

We work at the nexus of food, agriculture, and society to explore and catalyze the conditions for a food system where all may thrive.

Image credit: Upper left, Kim Niewolny. Upper right and lower, Melissa Ripepi.

photo compilation of field, squash, and people shelling corn

                       

What We Do

We strive to offer and support opportunities for learning that help us to support our food system and build better communities.

Our learning circles are designed to be a participatory structure for group reflection, dialogue, and planning based on selected scholarship and emergent topics.

Our Center is  home to a number of state and regional programs supporting food systems-based community development at the nexus of food, agriculure, and society.

The Center supports a number of projects related to and in support of regional food systems and community transformation. 

Center fellows bring the aims of the Center to their communities as leaders, educators, and advocates for transformation in our food and farming systems.

              

Upcoming Events

  • Article Item
    CFSCT March Fellows Series: Results from the 2024 Virginia Tech Employee Food Access and Wellbeing Study , article

    Since 2019, Virginia Tech has paid significant attention to the food security of students, officially launching The Market of Virginia Tech in 2022 that now provides around 115 students with a range of nutritious food items each week. However, limited knowledge exists on food security among university employees and its possible impact on the functioning and mission of Virginia Tech. This presentation will share findings from the 2024 Virginia Tech Employee Food Access and Wellbeing Survey, which was administered online during the Spring of 2024. The survey aimed to examine the level of food security among Virginia Tech employees, focusing on staff and non-tenure track faculty.

  • Article Item
    Virginia Urban Agriculture Information Session , article

    Interested in urban agriculture in Virginia? By attending this on-farm information session, discover how you can contribute to advancing urban agriculture in your community, and learn how to start your journey as an urban producer with the USDA Farm Service Agency as a resource.

  • Article Item
    Urban Agriculture Information Session , article

    Want to learn about using cover crops in small spaces? Join us at Shalom Farms to learn about cover crop, it's many benefits, and how to use it on your farm or garden! You will also get a chance to tour the Northside Farm and hear from local Farm Service Agency and Natural Resources Conservation Service representatives.

  • Article Item
    CFSCT April Fellows Series: Indigenous Climate-Food-Health Nexus: Insights from Community-Engaged Research in the Global North and South , article

    This talk will share insights from three international collaborative projects that engaged Indigenous communities as active partners in addressing challenges related to climate change, food systems, and health. These projects include work with the Vedda communities in Sri Lanka and Inuit communities in the Canadian Arctic. A defining feature of these initiatives was the emphasis on identifying research problems prioritized by the communities themselves rather than imposing external research agendas. The talk will focus on catalyzing broader impacts by scaling up conceptual, methodological, and empirical insights from the community level to bridge local experiences with policy frameworks.

  • Article Item
    CFSCT May Fellows Series: Revisiting UVA’s BIPOC Procurement Initiative: Successes, Challenges, and Opportunities to Wholesale Acquisition , article

    Join us for the day in learning how the University of Virginia and UVA's Sustainable Food Collaborative (UVA SFC) have increased the procurement of goods for local BIPOC farmers. We will hear from Michael Carter Jr, Allie Berry, and Tom McDougall – and how UVA's BIPOC Procurement Program supports the wholesale acquisition of produce from minority farmers for UVA dining facilities, connects chefs directly with these producers, and educates culinary staff about purchasing and incorporating healthy, local produce into their menus.