Our campus food system is a living laboratory, a testing ground for new innovations with laboratories that don't always appear on the campus map.
From seed to plate.
Food Systems Research Center
UVM's Food Systems Research Center (FSRC) is the first USDA-funded research station to study the interconnectedness of all parts of a regional food system, from farm practices to food access.
Catamount Educational Farm
UVM's Catamount Educational Farm models sustainable farming practices through a working vegetable and fruit farm that provides educational and research opportunities for the UVM community. Students are integral in carrying out all activities of the farm, and this experiential learning environment provides them with real and diverse sustainable farm management skills. The farm also contributes to the local food system of the university by marketing the student-grown produce back to the UVM community through a campus farm stand, CSA shares, and wholesale accounts with UVM Dining.
Paul R. Miller Research and Education Center
The mission of the UVM Paul R. Miller Research and Educational Center, commonly referred to as Miller Farm, is to provide excellence and cost effective facilities for agricultural research, education, and to play a key role in the development and promotion of agriculture in Vermont and New England. The activities at Miller Farm emphasize dairy research, equine sciences, mammary biology, milk quality, biosecurity and safety.
UVM Dining provides food service in residential halls and retail outlets across campus. UVM works closely with Sodexo, our food service management company, to promote new ideas, model responsible purchasing and healthy food choices, and service as an institutional leader by incorporating food systems concepts and values into our campus culture. Through this collaboration, we develop and implement approaches that support healthy eating behaviors, responsible purchasing, and food preparation habits for students. Current efforts are underway to monitor progress towards current goals and develop additional benchmarks to maintain a leadership position in university dining.