May 29, 2025 2:00 - 3:00 pm ET 

This event will be offered online: Zoom Registation Link

Join us to learn how the University of Virginia (UVA) 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.

Presenters:

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  • Michael Carter, Jr., Executive Director of Carter Farms and Africulture
  • Allie Berry, Sustainability Manager, Aramark/UVA Dining 
  • Tom McDougall, Founder & CEO, 4P Foods

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Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

If you are an individual with a disability and desire an accommodation, please email Lia Kelinsky-Jones or call (540) 231-1534 during regular business hours at least 10 days prior to the event. Email Lia with any questions or concerns.