2005– President Fogel committed UVM to a new construction policy adhering to practices defined by the US Green Building Council, and requiring formal commissioning.
2007– Policy included minimum of LEED Silver level.Policy: All new buildings LEED Silver or higher, striving for Gold
Allows participation in national green building rating system for new buildings and major renovations. Standardizes processes, provides recognition, trains local firms in best practices. Since 2005, this policy and related system efficiency upgrades have reduced overall campus energy and water use per student and per square foot, even with campus growth.
Contact: Director, Capital Planning & Management.
2006– President Fogel committee UVM to active membership in the Association for the Advancement of Sustainability in Higher Education (AASHE).Participate in national dialogue and advance systematic improvement
Membership in the primary professional organization for campus sustainability brings national visibility and credibility to UVM initiatives, and gives access to extensive database. UVM faculty, staff and students present at AASHE’s large national conference and collaborate on projects with other leading institutions.
Contact: Projects Coordinator, Office of Sustainability
2007– President Fogel signed UVM on as a Charter member of American College & University Presidents Climate Commitment (ACUPCC).
2010– Climate Action Plan approved with ambitious targetsGoal: Climate neutral by 2025
Membership in ACUPCC makes UVM’s climate action goals public and allows UVM to maintain visibility and credibility by reporting progress annually using a public database. UVM goals:
2015: Local, renewable electricity
2020: Carbon-neutral heating and cooling
2025: Carbon neutrality for all major activitiesContact: VPFA and Director, Office of Sustainability
2012– Interim President Bramley signed the Real Food Campus Commitment, supported by student leaders and faculty in the Food Systems Spire.
Goal: 20% Reliance on Real Food by 2020
UVM among first campuses outside California to join. Commits UVM to at least 20% reliance on Real Food by 2020, now estimated at 11%. Real means "local, organic, humane, and/or fair trade certified." Dining Services, operated by Sodexo, has used the Real Food Calculator since 2010.
Contact: Real Food Challenge Committee co-chairs.
2012– UVM Trustees established a $13M Energy Revolving Fund as part of UVM’s commitment to the Sustainable Endowment Institute’s Billion Dollar Green Challenge$13M for energy efficiency projects
Largest fund in the BDGC to date
Borrows from the University’s low interest-bearing cash account to invest in campus energy efficiency projects of up to $3M, with a payback of less than seven years. Strict conditions include returning 5% to the general fund. The first project in 2012 replaced 1,300 outdoor light bulbs with LED fixtures.
Contact: VPFA oversees; Office of Sustainability reports.
2013 – President Sullivan commits UVM to STARS, the Sustainability Tracking, Assessment & Rating System sponsored by AASHE.Annual sustainability reporting with letter from the President
Commits UVM to reporting sustainability data about academics, research, co-curriculum, operations, policies, administration, and outreach. UVM will submit data for rating in early 2014, and expects Silver rating initially.Contact: Director, Office of Sustainability