University of Virginia graduate student Blake Foster has centered her studies at UVA around understanding the environmental impacts of food systems, focusing on the sustainable food systems that are currently being implemented in the Charlottesville region. As a Master’s student in Public Policy through the Batten School of Leadership and Public Service, Foster is among a select group of students to receive a UVA Environmental Resilience & Sustainability Fellowship, which provides funding for her thesis project to map food systems in Charlottesville.

As part of her research, Foster has examined the primary drivers for sustainable food production, which are efficiency and cost savings, as well as environmental impact. She also found that restaurants play an important role in supporting local agriculture. “Restaurants in Charlottesville are a huge driver for sustainable and local agriculture. Their menus are often seasonal and they are a significant market for farmers,” said Foster.

While some may believe organic produce is the pinnacle of sustainable agriculture, Foster is advocating for a holistic approach, one that accounts for management practices on the farm, packaging of the item, and especially where it is produced.

“Organic labeling doesn’t always tell the whole story. In Charlottesville many farmers may not have the label but they still practice similar techniques that go beyond the USDA [United States Department of Agriculture] standards. Talking to farmers is the best way to understand how the food is actually grown and helps us make better purchasing decisions, while helping the local economy,” Foster said.