food and diningUVM Dining loves local food. From Vermont apples to zucchini grown on our student-run farm, staff happily cook with ingredients grown in our foodshed across all campus dining locations.

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.


EcoWare adds convenience, reduces waste.

UVM Dining launched EcoWare in 2011, a program allowing students to carry food out of the dining locations in a reusable container, keeping thousands of disposable containers out of the waste stream each year since!




Tons of food waste are diverted for composting each week.


UVM's agricultural roots are evident in our farm-to-campus connections.

Veggies from farm to table

Many members of the UVM community participate in the Catamount Farm CSA (Community Supported Agriculture). You can sign up to get a weekly “share” of healthy produce from Catamount Farm. Members gain the comfort of knowing where their food comes from—and the farmers who grow it.

Resources for food insecurity

Food insecurity—the lack of consistent access to enough healthy food to live an active, healthy life—is a problem throughout the world, and college students are not exempt. Learn about initiatives at UVM like the on-campus food pantry Rally Cat’s Cupboard.