May 24, 3-4 pm ET

How might universities use their institutional procurement power to support sustainability goals while also supporting regional food systems and advancing food equity and justice? One answer might be that it is a “very long game” and takes pounds of persistence and patience by many passionate individuals who bring minds, hearts, and organizations together to work for common cause. You will learn about how a unique partnership between the UVA Sustainable Food Collaborative, Aramark/UVA Dine, 4P Foods, Local Food Hub, and Carter Farms & Africulture, along with funding from the UVA Sustainability Committee, is pushing and stretching the concept of a bottom-line maximizing profit economical food supply chain into a something different – a more value-driven, relation-building proposition that is seeking to address the historical impacts of racism by supporting and working with BIPOC farmers to meet their needs, reduce barriers, and create advantages for participating in the university institutional food supply chain. Still in its very early stages, the initiative is already bearing fruit. Members of the partnership will share the vision and goal, challenges they’ve encountered, and innovations and strategies to keep the initiative moving forward.


  • Tanya Denckla Cobb, Chair, UVA Sustainable Food Collaborative and Director, Institute for Engagement & Negotiation at UVA
  • Michael Carter, Jr., Executive Director, Carter Farms & Africulture
  • Tom McDougall, Founder & CEO, 4P Foods
  • Stasia Greenewalt, Director, Grower Services, Local Food Hub
  • Caroline Baloga, Sustainability Manager, Collegiate Hospitality, Aramark/ UVA Dine

Email with any questions or concerns.

Virginia Tech is an equal opportunity/affirmative action institution. If you are a person with a disability and desire an accommodation, please contact Katie Trozzo at or 540-231-4582 at least 10 days prior to the event.


Loading player for
Logos for UVA, Carter Farms, 4P Foods, Local Food Hub, UVA Dine, and Aramark