Virginia Tech Dining Services has received its first Governor’s Environmental Excellence award, a bronze rating, for its sustainability efforts on campus.
Dining Services has partnered with the college to bring milk from the Virginia Tech Dairy, meat from the Department of Animal and Poultry Sciences meat lab, and produce from the research facility at Kentland Farm into dining facilities.
The Farms and Fields Project in Owens Food Court is the gold standard for sustainable dining at Virginia Tech. This shop offers sustainable, organic, and local options throughout the school year.
As Virginia Tech continues to strengthen its national reputation for outstanding dining, Dining Services continues to work to stay at the leading edge of food-service trends. In recent years, the department has focused building a stronger sustainable food system at the university.
“This award recognizes our efforts to create sustainable dining options through collaborations on campus,” said Rial Tombes, sustainability coordinator for dining services and CALS alumna.
For the full story, visit Virginia Tech News.