John C. Jones, Ph.D., launched the Ram Fridges initiative at VCU to address student requests for more fresh food and to combat food waste. Supported by a nearly $500,000 USDA grant, the program diverts unsold, single-serving food from the Shafer Court Dining Center into three refrigerators across campus. This initiative helps reduce food waste while supporting students dealing with food insecurity, a problem affecting around 35% of VCU students.

The project is a collaboration between VCU’s Center for Environmental Studies, College of Engineering, School of Public Health, and VCU Dining Services, alongside Aramark. Students like Jade Underwood and Sara Spence help manage the fridges, ensuring food safety and cleanliness. Sensors are being added later this year to monitor fridge usage and temperature, further enhancing the initiative’s effectiveness.

Ram Fridges accept donations, with strict guidelines to ensure food safety. The project also tracks food waste in the dining center, aiming to improve efficiency and reduce waste by identifying frequently discarded items. Additionally, a scanning system is being developed to analyze food consumption patterns and improve menu planning.

The initiative aligns with VCU’s sustainability goals and promotes a culture of environmental responsibility. Educational outreach and community engagement efforts will expand by 2026, helping raise awareness and foster sustainable dining habits across the campus and Richmond region.

Wilkerson, Sian. “Ram Fridges Are Giving New Life to Leftovers.” VCU News, 27 Feb. 2025, http://www.news.vcu.edu/article/2025/02/ram-fridges-are-giving-new-life-to-leftovers.