Virginia Tech is pioneering a comprehensive sustainability initiative that transforms excess farm produce into a resource for combating food insecurity. At the heart of this effort is Associate Professor Susan Whitehead’s research orchard at Kentland Farm, where surplus crops that might otherwise go to waste are redirected to support students, families, and regional food banks. By integrating research, student engagement, and community partnerships, the university has created a sustainable system that reduces waste and enhances food access across the New River Valley.
Professor Whitehead, a plant chemical ecologist in the Department of Biological Sciences, partnered with Virginia Tech Dining Services to address food insecurity and reduce waste. Apples from her research orchard, part of Kentland Farm, are distributed to local families through partnerships with organizations like Campus Kitchen and Virginia Tech’s Open Market program.
These partnerships ensure that surplus produce is utilized effectively. “Food access is critical, and food waste is unacceptable when there are outlets for it,” said Emily Williams, Virginia Tech’s sustainability manager for Dining Services. In 2023 alone, 2,110 pounds of apples from Whitehead's orchard were harvested, with 477 pounds directed to Campus Kitchen to support food banks and student programs.
Kentland Farm, the university’s only certified organic farm, supports sustainability and student engagement. The farm collaborates with Dining Services, the College of Agriculture and Life Sciences, and the School of Plant and Environmental Sciences. While most of its produce supplies campus dining facilities, research-driven sections, like Whitehead’s Orchard, provide additional opportunities to explore the intersections of plant science and sustainability.
Whitehead’s research focuses on understanding the chemical compounds plants produce and their role in ecological interactions, such as defending against pests. Funded by a USDA grant, the orchard has become a resource for hands-on student learning while contributing to the campus food supply.
Since 2015, Campus Kitchen has redirected unserved food from campus dining facilities to hunger relief agencies across the New River Valley. The program also supports Virginia Tech students through initiatives like The Market, which offers fresh produce and pantry items to those in need. “Sustainability is one of our core values,” said Isabelle Largen, assistant director for food access initiatives. “Even when produce spoils, it’s redirected to feed animals or composted.”
Largen oversees partnerships with local food banks, ensuring fresh produce from Kentland Farm and research crops like Whitehead’s apples reach families in Blacksburg, Christiansburg, and beyond. These efforts complement programs like the Open Market, a walk-in resource for students requiring immediate assistance.
Virginia Tech’s approach aligns with a growing trend in higher education to reduce waste and address food insecurity. Similar programs at other universities, such as the University of California’s "Global Food Initiative" and the University of Wisconsin-Madison’s "Campus Food Shed," demonstrate how universities can leverage their agricultural research and dining services for community benefit. These models highlight how partnerships between academia, campus operations, and local organizations create resilient food systems.
Virginia Tech ensures no food is wasted at any stage. Surplus crops are donated, spoiled produce is composted, and unusable items support animal farming. This circular approach benefits the environment, supports research, and enhances community resilience.
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