Celebrate Sustainability Week with Dining Services!

Happy Sustainability Week, Blacksburg!

Sustainable Dining Services has some exciting specials this week, plus we’d like to highlight events and activities that are going on within the greater community as well.

1. Taste the season’s first winter squash at selected dining halls this week, all grown at the Dining Services Farm at Kentland! Make sure to catch every one of these delicious specials:

  • At D2: Kentland Harvest Pizza – Roasted Winter Squash Medley, Mixed Herbs, Fall Greens, Caramelized onions, Bleu Cheese, Mozzarella cheese, Parmesan Cheese, and Balsamic Glaze (served all week)
  • At Owens: Pumpkin Pie (Tuesday & Wednesday), Buttercup Squash & Apple Bake (Thursday) – all at Sweet Temptations
  • At Turner: Apple, Butternut & Kuri Squash Bisque (all week, Soup Garden); Roasted tomato pizza (Tuesday & Thursday) Garlic scape and mushroom pizza (Wednesday), plus all marinara sauce will be from the farm (Atomic Pizza); Roasted beets and potatoes (Friday, 1872 Fire Grill)

Winter Squash Poster_Sustainability Week_ver3

2. Attend the New River Land Trust’s screening of the documentary “New Farms, Big Success” – a film about three farmers who are working to develop an enduring, local food network in a time of climate change. The screening will be Tuesday (9/15), starting at 7 PM in the YMCA Building (1000 N. Main).

3. Make sure to use your Dining Services Reusable To-Go container and Camelbak water bottle for the chance to get #caughtgreenhanded! Caught Green Handed Ambassadors will be roaming campus and the Town, waiting to catch someone committing a sustainable act. Your picture could be featured on the Facebook page, plus you get a cool sticker!


Visit Sustainability Week website for full list of events. Sign up for something fun and let us know what you try!

To-Go Options

DS_to-go-charge-socialmediapostWhen you order “to-go” you have more options now.

Compostable To-Go Containers are available in Owens Food Court, Hokie Grill, Turner Place, and West End Market for your to-go meals.  All large, 9 inch compostable to-go containers cost $0.20 cash/ $0.10 flex to use.

Reusable To-Go Containers are available at Owens Food Court, Turner Place and West End Market.  For $3.50, buy-in to the Reusable To-Go Container program and use this program your entire college career and you save $0.20 cash/ $0.10 flex every time you use it.

Remember to ask for your meal in a Reusable To-Go container when you order and buy in or hand over your token to the cashier.  All Reusable To-Go containers should be returned to one of our three OZZI machines located in the units where we offer the program.

OZZI Locations_Fall2015_2

Volunteer for the Hokie Hi Picnic!

Volunteer with us this coming Sunday 8/23. Spend your Sunday afternoon in Lane Stadium welcoming incoming freshmen and promoting sustainability on campus!

There are two shifts available on Sunday, set up and clean up, respectively.  Volunteers will be able to eat at the event and are encourage to work both shifts, if able.  Please follow the link below to sign up!




A Sustainable School Year: 2014-15 in Review

What a year! Hard to believe that the semester has come to a close. It seems as though we were just slicing up all of the Kentland-grown watermelon at the inaugural Zero Waste Hokie Hi picnic to welcome our new students!

The Sustainability team in Dining Services has been busy implementing new projects over the 2014-15 school year, all of which we are very proud of! Here’s a brief run-down:


  • Began sale of reusable Camelbak water bottles during summer orientation.

photo (8)


  • Zero-Waste Hokie Hi Picnic – we composted 3,180 lbs of food waste and recycled the rest!
  • Began use of the OZZI machine in West End Market, expanded the reusable to-go program with token system.
  • Class commenced for the first-ever Sustainable Agriculture Practicum, in which eleven students learned day-to-day management of a small-scale sustainable farm.

Waste Station Volunteers welcome Freshmen at the Hokie Hi Picnic


  • Celebrated Sustainability Week with the ribbon-cutting of the Dining Services High Tunnel at the Urban Horticulture Center.
Dining Services Director Ted Faulkner and Farm Manager Alex Hessler at the ribbon-cutting for the High Tunnel

Dining Services Director Ted Faulkner, Farm Manager Alex Hessler and UHC Director, Susan Day at the ribbon-cutting for the High Tunnel


  • Family Weekend – Tribute to Local Ingredients sourced almost exclusively from Virginia producers and farmers and premiered our “table to farm video” that can be seen here.



  • Collaborated with SGA to pass legislation to provide every incoming freshman (in Fall 2015) with a reusable to-go container.


  • Farewell, styrofoam – hello compostable containers! Transitioned from styrofoam to-go containers to a compostable alternative.
  • First salad greens harvested from the High Tunnel!



  • “We See You” Table Card Campaign inspired diners at West End Market to reduce their to-go use from 40% to 31% over two weeks.
  • Brought on our sustainability intern, Millie Smith, who has been involved in Zero Waste event planning, compost audits and much more! We’re excited she’ll be back with us next semester!

Creepy but successful!


  • Brought Red Sun Farms tomatoes on board in all of our dining units and offered a tomato tasting station at D2 during Earth Week.

  Screen shot 2015-05-19 at 1.40.51 PM Screen shot 2015-05-19 at 1.41.33 PM


  • Attended the Sustainable Food Systems Symposium and learned about sustainable food initiatives at other VA schools including UVA, JMU & GMU.

VT Dining Services is also proud to have been ranked Best Food in the annual Princeton Review, awarded silver for Outreach and Education in Sustainability by the National Association of College & University Food Services, registered as an official VA Green Restaurant, and featured on the VT homepage as an example for our achievements in sustainable, local dining!

As much as these accomplishments call for celebration, we are eager to get started on plans for the fall. Looking ahead, some changes you can expect upon return in August include:

  • Expansion of the reusable to-go program through installation of TWO new OZZI machines (!!!) in Owens and Turner Place, thanks to the Green RFP Program offered through the Office of Energy and Sustainability (VT received record funding through the program this year!)
  • Partnership with Sea to Table, an intermediary that ensures the purchase of local and sustainable seafood, and local business Blacksburg Bagels for delicious home-baked goods offered at the Farms & Fields Project!

While you’re getting into plans for summer, be sure to stay tuned with Sustainable Dining Services as we gear up for our busiest season! If you’re staycationing in Blacksburg until the fall, keep in touch on Facebook, Instagram and Twitter to receive updates.

Cheers to a great year and have a sustainable summer break!

Celebrate Earth Week!

Celebrate Earth Day with a fresh, local tomato.

Visit D2 for lunch this Wednesday,EARTH DAY, April 22 for our local tomato caprese station.  We’ll be serving a variety of tomatoes grown just a few miles down the road in Dublin, VA at the Red Sun Farms greenhouses.


Is that “For Here” or “To Go?”

DS184_Compostable_DigitalSign2With the start of a new semester, brings a new inititative from VT Dining Services: Compostable To-Go Containers.  These containers replace all foam clamshell containers in the units.  You will find these containers at Owens Food Court, Hokie Grill, West End Market and Turner Place.

Please remember to order “for here” when you’re eating in and return your compostable to-go container to the compost bins in our dining units.  Compostable To-Go containers can be returned to the following locations.

Dish Return Areas:

  • West End Market or
  • Owens Food Court

Waste Station Bins marked “Compostable” located in:

  • Turner Place at Lavery Hall
  • Squires Student Center
  • Graduate Life Center
  • Hokie Grill at Owens

Intern with VT Sustainable Dining!

Dining Services is hiring an intern for their Sustainability program.


Sustainable Dining Internship Description

About Us:
One of Virginia Tech Dining Services’ seven guiding principles is to “Promote a sustainable dining and food system at Virginia Tech and therefore the greater community.”   Programs like the Farms & Fields Project at Owens Food Court, Food Waste Composting, the Dining Services Farm at Kentland, Reusable To-Go Program are a few examples of ways that Dining Services puts our guiding principles into action.   Sustainable Dining aims to advance sustainability in what we eat, sustainability in where our waste goes and sustainability in what we use while at Virginia Tech.

Intern Description:
Sustainable Dining at Virginia Tech seeks a dynamic, self-starter to assist in promoting sustainable dining programs. This internship is an excellent opportunity to impact the Virginia Tech campus in a lasting way. This position is meant to last for a least one semester with the potential to continue on in subsequent semesters.


  • Coordinate events to promote sustainable dining efforts.
  • Generate interest and promote events hosted by Dining Services Sustainability.
  • Outreach efforts including speaking to classes, tabling at events, etc.
  • Assist with implementing social media strategy (facebook, twitter, Instagram, blog posts, etc).
  • Spearhead research projects.


  • Ability to communicate effectively and in a professional manner.
  • Passion for Sustainability in Food and Dining including supporting local farmers and producers, understanding waste minimization strategies to include composting and recycling as well as compostable and reusable to-go containers.
  • Self-motivated, good organizational skills, detail-oriented, ability to prioritize, multi-task and meet deadlines.
  • Firm grasp of available tools and platforms in the social media space.
  • Must have a working knowledge of Word, Excel, and internet research.
  • Experience in graphic design and/or filmmaking is a preferred qualification.
    Total Hours per Week: 10 – 20

Compensation: $8.50/hour, including meal equivalences provided per each 3 hour shift worked

To Apply, please send a resume & cover letter to sustainabledining@vt.edu by Monday January 26, 2015