University of Vermont

Greening UVM

Environmental Culture

Environmental Community Outreach

Environmental outreach at UVM boasts a long tradition of bringing town and gown together through programs like the George D. Aiken Lecture Series on conservation topics. See upcoming lectures on the Aiken Series website.

Making Environmental Connections Where Students Live

UVM's Eco–Reps program allows student–representatives in residence halls to educate their peers about environmentally responsible behaviors. The program won a Vermont Governor's Award for Environmental Excellence in 2005 and is run by a graduate student who coordinates the work of 35 undergraduate students who work across campus in the residence halls, Davis Center, and with University Dining Services. Visit the Eco–Reps Program website.

Green Living

GreenHouse: This  residential learning community for over 200 students opened in fall 2006 in a  LEED–certified building at UVM (University Heights South). GreenHouse provides environmentally themed programming and residents share certain intellectual, ethical and social considerations of the environment. Learn more about this ecologically literate residential option on the GreenHouse website.

Slade Hall: This long-standing sustainable living cooperative on campus houses 24 students, who take part in meetings, cook crews, house crews and working in the garden and greenhouse. Learn more about Slade Hall on the residential life website.

Commitment to Local Food

University Dining Services (contracted through Sodexho) has established a productive relationship with student activist groups who sing the praises of local food. Dining Services has hosted Vermont farmers and food producers to explore ways to bring more locally produced foods to campus tables. They have also analyzed current procurement of native and local food, and have served more fair trade coffee on campus through the work of fair trade activists. University Dining Services' sustainability intern tracks both locally produced food and food purchased from local companies. The total percentage of food grown or raised in Vermont is 6% in 2008-2009. Of the produce served on campus, 11% is locally grown, and 30% of the fluid milk is produced and processed in Vermont. About 35% of the food is from Vermont companies, including items such as baked goods.  

All of the 15 dining locations on campus offer a vegetarian option at every meal. In addition, there are two stations at retail locations that are completely dedicated to vegan and vegetarian options. Students have been very vocal about this topic, andachieved significant changes over the past ten years. Students also pushed for fair trade coffee and cage-free eggs, with similar success. 
Learn more about Dining Services' local food commitment on their website.

Influencing Green Behavior through the Office of Sustainability 

Internal outreach: The UVM Office of Sustainability aims to foster sustainable development and promote environmental responsibility at the University of Vermont by strategically bridging the academic activities of teaching, research, and outreach with the operations of the University.  The Office hosts a monthly Environmental Forum gathering, where faculty, staff, students and community members come together to learn and share about environmental iniatives on campus. 

External outreach: The Office of Sustainability also encourages and tracks external partnerships and collaborations related to campus greening. These include: Vermont Campus Sustainability Network,the Northeast Campus Sustainability Consortium, and the Association for the Advancement of Sustainability in Higher Education (AASHE). Learn more about the Office of Sustainability on their website.

Take Action:

Join a club that cares about the environment.
UVM enjoys a culture of activism. Check out the many student organizations on the SGA's website.

Keep in touch with what's going on at the Environmental University. Sign up for the Office of Sustainability's website.

Last modified May 14 2009 10:54 AM

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