Morven Kitchen Garden Sustainable Agriculture at University of Virginia

Morven Kitchen Garden at the University of Virginia practices sustainability. Students learn to grow fruits and vegetable using regenerative farming practices. They produce fruits and vegetables year-round and share it with the local community. Two greenhouses help them grow vegetables, herbs, and fruit in the late spring and fall.

A Brief History

White House Kitchen Garden: Source Flicker/Angela N

The garden grows a variety of fruits and vegetables and flowers that attract insects and birds that help with growing plants. The practice plant rotation and no till farming. They never use synthetic pesticides or other products. The Morven Kitchen Garden was established in 2011.

In 2012 they received funding to raise bees for pollinating plants grown. In 2018 The First Lady's Food Lab was created for food research on sustainability. During the pandemic they focused on donating food to the local community. They donate food to local non-profit organizations in Charlottesville, Virginia. The food produced is used at University dining halls.

Bee pollinating a plant Source: Photo Blog Nicubura

The UAV Dine Program distributes fresh produce to university dining halls, fast food restaurants, coffee shops. and restaurant in Charlottesville. Amarak buys the produce and it is served in UAV dining halls and other local restaurants.

Another example of kitchen garden: Victorian Kitchen Garden The Grange: Source: Geograph UK

University of Virginia Sustainable Food Collaborative

It is a group of individuals associated with the University of Virginia that work toward sustainability, food justice, and access to food for everyone. It was established in 2016 as part of the UAV food program and system. The organization works in the following areas:

Farmers Market Source: Wix Media

Giving Local Citizens and Students Access to Locally Grown Food

Their goals are to offer more plant-based food options to the community. They offer vegetarian meals to the public and students in dining halls once a week and meals with vegan options. They partner with local restaurants and fast food establishments with this program Through the farmer market they offer students and community member access to fresh produce.

Reducing Waste

The program encourages students to use recyclable cups and containers. The use is tracked on a mobile device and the students are rewarded for participating in the program. Students can sign up for using recyclable containers and they are returned to the dining hall, washed, and used again for takeout.

Composting Bin: Source Inspired Pencil

Composting bins are located at several dining locations at the university on and off campus. Student are encouraged to bring their leftover food. Compost is used in the farming and gardening programs to grow crops sustainably at the university.

Educating the Community

The program is educating the students and community about regenerative farming and access to food for the poor. They have partnered with the Morven Kitchen where students grow crops and sell them to the community through a program and use them at University of Virginia dining establishments. They have interns that work in this program. It continues to grow and improve.

Recyclable Food Containers Source: Crimson Publishers

References

UVA Sustainable Food Collaborative, University of Virginia, Sustainable Dining Program

Morven Kitchen Garden and Sustainability Lab, Morven University of Virginia Education

University of Virginia Goes Green, by Amaya Mitchell, 29 News, February 2025

Photos Used are Example of Kitchen Gardens, and Practices Used at University of Virginia. No photos used from University of Virginia.