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Sodexo Sustainablity Gallery

Sodexo Sustainability Gallery 
Real-time energy-use and savings data, generated by the Building Dashboard® system.

Curious?

Explore the Davis Center's Monitoring System.

The Davis Center was constructed with a committment and attention to the local economy and great environmental consideration. The building was designed to incorporate slate and wood from the local landscape. As much as possible, local labor and manufacturing were also relied upon during construction. Portions of the former Carrigan Building were recycled into the building content of Davis. Recycled content was a priority for furniture and other interior aspects, as were low-VOC emitting materials that ensure a healthy indoor environment.

Building green is only a part of the story - environmentally preferable office supplies, food and other materials that cycle into the building, as well as responsible management of solid wastes that leave the building, are also an important part of the Davis Center's effort to protect the environment and strengthen the local economy.

Learn more about constructing the Davis Center!

Learn more about the materials:

Local
  • Local materials, sourced or manufactured within a 500-mile radius of UVM, comprise 66% of the building, funneling close to $6.4 million into the local economy for materials alone. This building used three times the minimum LEED requirement for local building materials.
  • Local labor was used to install concrete, glass and drywall, to manufacture and lay bricks, to design and build the clock in the atrium and much more. Well over 60,000 person-hours of labor went into constructing the building and the economic benefits of this work stayed in Vermont.
  • Using local materials to create the building dramatically reduced transportation-related pollution and carbon emissions during the construction phase.
  • Most of the wood used for indoor fixtures and furniture was grown locally in a sustainable manner. Much of it is certified by the Forest Stewardship Council(c), also termed FSC-certified(c), to guarantee that it was harvested in a way that protects forests.
Recycled
  • 92% of the construction waste, by weight, from building the Davis Center was recycled.
  • All new materials used in the building have at least 5% recycled content.
Product Flow (what comes in)
  • Disposable paper and plastic products
    • Paper packaging and take-out containers for the food services at Davis are chosen with environmental responsibility in mind. If you forget to bring your own mug, you can get your coffee to go in a compostable Ecotainer ™ cup.
    • You won't find any paper towels in the bathrooms - they have high-efficiency hand dryers instead. Paper towels are also used sparingly by the building's custodial staff.
  • Office Supplies
  • Food
    • Local foods are an important part of the Davis Center. University Dining Services is working diligently to make connections with local farms and educate diners about Vermont's food economy by partnering with the Vermont Fresh Network, Black River Produce, Arethusa Farms, Champlain Orchards and other local food initiatives. New World Tortilla and Ben and Jerry's Ice Cream are also housed inside the Davis Center and are Vermont companies that are committed to environmentally-responsible ingredients.
    • Most of the coffee and tea that is provided at Davis is either certified organic, Fair Trade certified™, or both. Both are purchased from local companies with strong environmental ethics: Green Mountain Coffee Roasters and Vermont Artisan Coffee & Tea Company.
  • Cleaning Supplies
    • The indoor environment is kept healthy and toxin-free because more than 90% of the cleaning supplies used in Davis meet environmentally sustainable standards as specified by the US Green Building Council. Toxin-free wastewater also means a cleaner, healthier Lake Champlain.
    • For regular jobs in Davis, the custodial staff uses an all-purpose cleaner from EnvirOxand for tougher cleaning jobs they usually rely on an environmentally safe degreaser called The Greasinator™, which is Green Seal Certified™, or a low-toxicity mineral cleaner, called Mineral Shock™.
  • Environmentally Responsible Products at the Bookstore
    • Compact Fluorescent Lightbulbs (CFLs) are available for sale in the bookstore. These bulbs use 66- 75% less energy than equivalent incandescent bulbs and last up to 6-10 times as long.
    • Choose recycled paper notebooks for all of your classes. The bookstore sells a line of notebooks made with 30% post-consumer waste.
  • Vermont Products
    • Visit Growing Vermont on the first floor to learn about the environmental and social benefits of buying local products. The store is a student-operated retail venue focused on marketing, selling, and educating consumers about Vermont products and services.
    • A variety of products that support Vermont entrepreneurs are also available from other stores in the DC. CAT Pause convenience store carries an array of items ranging from frozen meals to luxurious body balms. The bookstore and the adjacent Henderson's Cafe carry maple products and chocolates, and feature books and artwork by Vermont writers and artists.
Waste Stream (what goes out)
  • Conserving Disposables
    • The Marketplace and Henderson's Cafe give discounts on coffee and fountain drinks when you buy them in your own reusable mug. In fact, all of the University Dining Services venues on campus support the use of reusable mugs to reduce waste on campus.
    • Publications of the Davis Center and the Office of Student Life are planned and printed with the environment in mind to minimize paper consumption, ink usage and energy requirements. For more on environmentally responsible office choices, visit UVM's Environmentally Smart Office Checklist.
  • Recycling
    • Throughout the building you will find built-in recycling collection stations for paper and for bottles and cans. Each day the recyclables are picked up by UVM's Recycling Teamand later transported to the Material Recovery Facility in Williston.
    • Used cooking oil and grease from the kitchens is collected regularly and hauled to Winooski where it is converted to bio-diesel fuel by a local company who sells it to consumers for heating, transportation, farming, maple-sugaring and more.
    • Food and supplies packaged on wooden pallets are delivered to the Davis Center regularly. The pallets are picked up from the loading dock and taken to the McNeil Generating Station in Burlington where they are burned to generate electricity for Burlington Electric Department, from which the Davis Center buys its electricity.
  • Composting
    • As a result of a partnership between University Dining Services and the Intervale Center in Burlington, food scraps and coffee grounds from the Davis Center are collected each day and taken to the Intervale where they are used to produce Intervale Compost, which is sold to farms and gardens in the area.
    • Students can bring food scraps and compostable waste collected in the dorms to thebuilt-in compost collection space in the Davis Center's second floor dining area, next to the dish return area.
  • Landfill Trash
    • Solid waste collected in trash cans in the Davis Center is taken to a regional Vermont landfill near the Canadian border that uses a methane gas capture system to reduce greenhouse gas emissions. To learn more about how UVM is working to make trash pick up as efficient as possible, visit UVM Recycling & Waste Management.
    • Students are holding the Davis Center accountable for keeping trash to a minimum. A few months after the building opened, the UVM Eco-Reps and the Vermont Student Environmental Program conducted a waste sort to see what was in the trash from the dining areas in Davis. In 680.4 pounds of trash, the students found that less than 2% was disposable cups and less than 9% was recyclable cans, bottles and paper.
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