Highlights and results include:
- In 2012, UVM became the fifth signatory school to the Real Food Challenge, supported by student leaders and faculty in the Food Systems spire.
- UVM met its initial goal of 20% Real Food—ingredients certified local, organic, humanely raised, and/or fair trade—in 2017, three years ahead of target. A revised goal of 25% was met in 2019. In 2020, UVM scored the highest STARS points for sustainable dining among public institutions.
- UVM Dining has a partnership with UVM’s Catamount Educational Farm to purchase wholesale produce, grown by the student farmers in the Farmer Training Program, for use in our dining units. Each year, we meet with Catamount Farm staff to develop a crop plan based on our expected needs the following season. Our continued support helps enable the growth of this academic program and strengthens our local food system.
- Through a partnership with UVM C.R.E.A.M. (a student run dairy herd), Wilcox Dairy, Black River Produce, St. Albans Coop and Agrimark, UVM Dining is excited to start offering a signature ice cream on campus, made by Wilcox Dairy with milk from UVM's own dairy cows.
- UVM Dining is verified by the Food Recovery Network as a location that sends surplus food to people, not landfills by working to divert as much excess edible food to the Chittenden Emergency Food Shelf as possible. In the first year of our program we donated approximately 15,000 lbs of food.
From local farms to our plates.
News: UVM, Norwich Team Awarded $250,000 Grant To Create Sustainable Food Solution
UVM is among the winners of the 2019 New England Food Vision Prize, awarded by the Kendall Foundation to solve “enduring challenges in local farm-to-institution systems.” The $250,000 prize will increase the availability of local produce to universities and hospitals. Full story >