In an effort to reduce the use of take-out packaging and the excessive waste that it produces, University Dining Services partnered with the GreenHouse Residential Learning Community, the UVM Eco-Reps, students from the Honors College and UVM’s Waste Management Team to develop and test the Eco-Ware reusabl
University Dining Services
On February 1, 2012, a request for proposal was released seeking proposals to provide UVM with beverage vending. UVM received 3 bid responses as part of this process. The University has chosen Sodexo as the vendor for the beverage vending contract for the next 3 years. This contract begins on July 1, 2012 and extends through June 30, 2015. The contract is a non-exclusive agreement and Sodexo will offer products from multiple brands. Consistent with the University’s goal to support environmental sustainability this contract will exclude bottled (non-flavored water and non-carbonated) from all vending machines beginning on January 1, 2013. Additionally, in the interest of promoting more healthy choices, at least 33% of the beverage options in vending machines on campus will be healthy choice products.
Source: Office of the President
Senior thesis presentation and report by Sara Cleaver '12, Environmental Studies major.
The Eco-Ware program is designed to reduce waste from dining facilities by providing reusable take out containers, made of 100% BPA free polypropelene that can be purchased, washed and reused at participating vendors on campus. The program was launched this January at the University Marche and Brennan's and has sold over 200 containers.
With the success of the containers this semester, the program is set to continue next year and will be expanding to the Davis Center Marketplace, Given Atrium, Waterman Cafe and the Waterman Manor of Waterman Dining. Meals will also be discounted 15 cents, a 200% increase from 5 cents this semester. Initial cost of containers will still remain at $7.50.
For more information, visit the Eco-Ware Facebook page
presented by Kate Turcotte '09.
Progress Report created by University Dining Services intern, Jack Parmer.