Recognition of the basic human need for food and the importance of practicing the principles of just and sustainable agriculture has led to these Randolph College responses:
● Randolph College has a student-run Organic Garden & Orchard.
● Randolph College's dining facilities are in constant communication with students, faculty, and staff to find the best food and service options for their customers and the environment. Green responses to students' dining concerns include trayless dining, 100% recycling of cooking oil for biofuel, an ever increasing percentage of locally sourced purchases, use of biodegradable cleaners and other products, and providing compostable items and chicken feed to the campus' Organic Garden.
● Students interested in sustainable agriculture and socially just food systems volunteer at local organizations, including Lynchburg Grows to help all disadvantaged persons enjoy the healthy benefits of gardening and access to green spaces; the Lynchburg Farmers' Market, the third oldest farmer's market in the United States; Daily Bread, a non-profit organization that provides those in need with free, nutritious meals and a setting for social interaction; the Tinbridge Hill Yoder Center and Community Garden; and Meals On Wheels , a service designed to assist the frail, elderly and younger disabled shut-ins by providing them with a balanced, nutritious, hot lunch five days each week.
● Several of our faculty members have a special interest in researching and teaching about sustenance issues, to include among others food deserts, sustainable food systems, socially just food systems, the science of food, and the economics of food.