Lynda Fanning retired in 2011 after 18 years as Director of Clinical Nutrition at UVa Health System, and is grateful for more time to work toward a sustainable food system in Virginia and thereby healthy Virginians. She talks a lot about 9-11 servings a day of colorful fruits and veggies, raised in the freshest, safest, and most sustainable ways, about making them and other locally produced foods accessible to all in Virginia, and about involving kids in the excitement and deliciousness of growing, harvesting, shopping for, and preparing these flavor-rich foods. Her 6 grandkids (ages 3-9) look for green and other colors on their plates, and are clear about where food comes from. She was a charter Director who helped to develop the Virginia Food System Council out of a “working group” (2007-2009), and served on the Executive Committee and as Secretary from inception 2009 till 2015. In Charlottesville, she also works on the UVa Food Collaborative and, as Film Series Chair has shown a series of food system documentaries with expert panel discussions every year since 2010, including at the Virginia Film Festival. She represents the Virginia Academy of Nutrition and Dietetics, around 2000 Registered Dietitian/Nutritionists in Virginia, on the Council. As a shopper of primarily local foods, it was easy to pledge $60-a-week—at a minimum—to our $10-A-Week Challenge, and now she is focusing on the Council’s Farm to Institution project to hopefully match up production with demand at a level where cost becomes not an issue.