The energy team at the University of Virginia has begun an e-mail newsletter, which keeps subscribers up-to-date on energy-saving developments at the dining hall.
26 percent of produce is purchased locally and all food waste produced in O-Hill Dining Hall is composted at a local family owned farm.
To reduce water consumption and save energy, low flow aerators have been installed on bathroom sinks and high efficiency toilets have been added to the dining hall’s bathrooms.
The University of Virginia is working hard to create a culture of sustainability to ensure that all students are aware of their impacts on the environment and become responsible stewards of our resources. Their participation in the National Building Competition has highlighted this mission.
O-Hill Dining Hall held a kick-off event for the National Building Competition that was attended by over 60 people. Posters and pamphlets filled with energy-savings tips were distributed. It was a great success, with students and others enjoying delicious snacks in the dining room while learning about energy efficiency. The employees at UVA have attached a large banner that hangs inside O’Hill, and many students, faculty, and staff see it every day as they enter and leave the dining hall.
Learn more about all 245 buildings, by visiting the competitor flash wall!