Farm to Fork: 04/27/26
CHARLOTTESVILLE, Va. - UVA Dine hosted its last Farm-to-Fork event of the semester on April 27, bringing together a diverse group of farmers, students, government officials, and UVA leadership to discuss the growing need for institutional partnerships to support local food systems.
The dinner reception featured more than 10 small, local farmers, the 4P Foods procurement team, and representatives from the state government, including Katie Frazier, Virginia’s Secretary of Agriculture and Forestry, who spoke intently about supporting Virginia farmers through continued institutional partnerships. The conversation focused on strengthening local procurement, supporting sustainable farming practices, and building lasting relationships between growers and large-scale buyers.
The evening included a showcase of meals prepared with ingredients sourced from local partners. Guests were served a wide variety of curated local dishes ranging from Smokey Barbecue Chopped Turkey from the Virginia Poultry Growers Cooperative and Buttered Rainbow Carrots from Van Dessel Farms to Blanched Broccoli Ricotta Pizza with Grilled Zucchini and Asparagus from Parker Farms and Mount View Farm, along with other locally grown and sourced products. The menu highlighted how local procurement translates directly into the university dining experience.
In 2025, UVA Dine purchased more than 800 pounds of ground beef from Roundhouse Farm in Nelson County, Virginia, premiering as a staple product at O’Hill Dining Hall’s Under the Hood Smashburger station. This partnership, like many of UVA Dine’s local procurement efforts, is facilitated through 4P Foods, which connects local farms with institutional buyers and helps move Virginia-grown products from farms to dining halls.
“Events like this year’s Farm-to-Fork series give us an opportunity to not only thank our local farmers for the work they do, but also show that UVA is committed to supporting their work and hearing their stories,” said Jordan Murphy, UVA Dine Sustainability Manager. “It is these long-term relationships, from chef to farmer to distributor to student, that will transform our food system for the better.”
Beyond the meal, producers and university leaders discussed the challenges facing small farms, including rising fuel, equipment, and operating costs. Participants emphasized that consistent procurement agreements and advance commitments from large institutions provide stability for independent growers as they navigate an increasingly unpredictable market.
UVA Dine is proud to have directed 24 percent of its total food expenditures in calendar year 2025 to local farms, producers, and businesses. University representatives noted that this milestone reflects a long-term commitment to investing in Virginia agriculture through purchasing decisions that support both food quality and economic resilience.
The Farm-to-Fork event is part of UVA Dine’s ongoing effort to strengthen connections between the university and the regional agricultural community while supporting a sustainable and resilient local food system.