University of Vermont

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Dining Services

Vermont has a strong focus on both local and organic food, with many ongoing initiatives around the state including: co-op grocery stores such as City Market; local and organic farmers markets; farmer's co-op shares; urban gardens; the Intervale Center; and many more.

In addition to the state's efforts, UVM has also been committed to reducing its environmental impact from food purchasing by incorporating local, especially Vermont-made, organic, and sustainably raised and harvested food to the menus at its many dining facilities on campus.

To find out more about UVM's sustainability initiatives related to food, visit the University Dining Services website here.

 

OP Credit 6: Food Purchasing (2.53/6)

Description of credit:

STARS Operation Credit 6 recognizes institutions that have purchased local food and beverages or have purchased food certified by a third party (e.g. USDA Certified Organic, Fair Trade). UVM University Dining Services has been tracking food purchases and expenditures since the fall of 2009. Currently 21.1 % of UVM food expenditures are local or have been third-party certified. Based on the STARS calculations institutions earn maximum points for this credit when 50% or more of food purchases are either local or third-party certified. UVM would receive 2.53 out of 6 points for this credit. 

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
UVM Dining Services
 
Supporting Documents:

Tier Two Credits

Credit 1: Trayless Dining (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 1 recognizes institutions that have implemented trayless dining programs. UVM University Dining Services tracks dining programs by assessing how many dining halls are tray-free. Since 2008, all three UVM dining hall locations have been tray-free. Based on the STARS calculations institutions earn maximum points for this credit by having on campus dining locations where trays are permanently eliminated, eliminated in some cafeterias but not all, or having trays removed during certain time periods. UVM would receive .25 out of .25 points for this credit.

Contact of Responsible Party:

Caylin McKee, Sustainability Coordinator
University Dining Services

 

 

Credit 2: Vegan Dining (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 2 recognizes institutions that have vegan dining options available for every meal. UVM University Dining Services tracks dining by assessing how many dining locations offer vegan and vegetarian options. UVM currently offers diverse vegan and vegetarian options in all dining locations on campus. Based on the STARS calculations institutions earn maximum points for this credit by offering diverse, complete-protein vegan options during all meals on campus. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
UVM Dining Services
 
Supporting Documents:

Credit 3: Trans-Fats (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 3 recognizes institutions that do not use frying oil with trans-fats and avoid trans-fats in other dining foods. UVM University Dining Services do not use frying oils with trans-fats although certain convenience items from other vendors may contain trans-fats. Based on the STARS calculations institutions earn maximum points for this credit by using frying oil without trans-fats. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Melissa Zelazny, General Manager
UVM Dining Services
 

Credit 4: Guidelines for Franchises (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 4 recognizes institutions that have guided on campus food service franchises towards sustainability. UVM holds on campus franchises such as New World Tortilla and Ben and Jerry's accountable for sustainable practices under university specific guidelines. Based on the STARS calculations institutions earn maximum points for this credit by adopting sustainability policies or guidelines for food service franchisees operating on campus. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Melissa Zelazny, General Manager
UVM Dining Services
 

Credit 5: Pre-Consumer Food Waste Composting (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 5 recognizes institutions that have a pre-consumer food waste composting program. UVM University Dining Services tracks pre-consumer food waste by separating and weighing all on-campus dining services compost. Based on the STARS calculations institutions earn maximum points for this credit by having pre-consumer food waste composting programs for all on-campus dining services. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:

Caylin McKee, Sustainability Coordinator
University Dining Services

Credit 6: Post-Consumer Food Waste Composting (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 6 recognizes institutions that have a post-consumer food waste composting program. UVM University Dining Services tracks post-consumer food waste by sorting and weighing all on-campus dining services compost. Based on the STARS calculations institutions earn maximum points for this credit by having post-consumer food waste composting programs for all dining locations on campus. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
University Dining Services
 

Credit 7: Food Donation (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 7 recognizes institutions that donate leftover food. UVM partners with organization such as Campus Kitchen Project to turn leftover food into meals and supports efforts to donate surplus food to people in need in the local community and in Vermont. Based on the STARS calculations institutions can earn maximum points for this credit by participating in programs to donate leftover or surplus food from on-campus dining services. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
University Dining Services
 

Credit 8: Recycled Content Napkins (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 8 recognizes institutions that use recycled content napkins in their dining service locations. All fifteen of UVM’s dining locations use 100% recycled content napkins. Based on the STARS calculations institutions earn maximum points for this credit by providing recycled content napkins in on-campus dining service locations. UVM would receive .25 out of .25 points for this credit. 

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
University Dining Services
 

Credit 9: Reusable Container Discounts (0.25/0.25)

Description of credit:

STARS Operation Tier Two Credit 9 recognizes institutions that provide customer discounts for the use of reusable beverage containers. UVM offers discounts for the use of reusable mugs in all retail dining locations. Based on the STARS calculations institutions earn maximum points by offering discounts to customers who use reusable beverage containers in to-go dining locations. UVM would receive .25 out of .25 points for this credit.

Contact of Responsible Party:
Caylin McKee, Sustainability Coordinator
University Dining Services