Overall Rating Gold
Overall Score 74.47
Liaison Gioia Thompson
Submission Date March 2, 2020

STARS v2.2

University of Vermont
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Marissa Watsson
Sustainability Manager
UVM Dining
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Catamount Educational Farm sells organic vegetables, herbs, flowers, and fruit weekly from early June to mid-October. The farm stand is open Tuesday afternoons from 2 pm to 5 pm, and located on Spear Street in Burlington. The students grow, harvest, wash, and display the veggies that are sold weekly at the farm stand. Come meet the Farmer Training Program students and experience the seasonal harvest! All proceeds from farm stand sales directly benefit Catamount Educational Farm and the training of new and aspiring farmers.
https://www.uvm.edu/~hortfarm/?Page=catamountfarm.html

Davis Center Farmer's Market, presented by the UVM Eco-Reps, runs at least once per semester. It includes a well-rounded display of what Vermont vendors have to offer. Available options will include season produce, canned goods, student groups, and artisanal crafts!
https://www.uvm.edu/daviscenter/davis-center-eco-reps-farmers-market

The Burlington based Intervale Food Hub offers local food subscriptions tailored to students and the UVM academic calendar. These subscriptions are similar to a CSA and are delivered weekly to the UVM student center.
https://www.intervalecommunityfarm.com/our-shares


Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
Yes

A brief description of the sustainability-themed food outlet:

Brennan's tagline is “Local, Organic, Sustainable”. Run by UVM Dining, they feature local burgers, fresh salads, steel-cut fries, milkshakes, sandwiches plus Vermont local brews and wine. Each menu item features at least one “Real Food” ingredient; in 2018, 52% of the food served at Brennan’s qualified as “Real Food”.

The UVM Dairy Bar exclusively serves Wilcox Ice Cream. Wilcox uses milk from UVM’s Dairy heard, which is milked by UVM students in the Cooperative for Real Education in Agricultural Management (CREAM) program. Milk is trucked to Springfield, VT, where two UVM graduates transform milk into ice cream, which then comes back to the Dairy Bar for sale.

The Skinny Pancake is on a mission to change the world by building a safer, healthier, and more delicious food shed while creating everyday enjoyment that is fun and affordable. Stop in to Vermont's favorite creperie for some sweet or savory crepes, paninis hot off the press, or a delicious breakfast which is served all day.


Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

UVM Dining has a commitment to purchasing Vermont products before sourcing from outside of the state. Currently, the University sources 21% of its food from local producers, whereby local is defined as Vermont plus a 30-mile radius.

According to the 2017 USDA Census of Agriculture, 84% of the farms in Vermont gross less than $99,000 per year; with only 16% of farms grossing more than $100,000 per year. Furthermore, 97% of Vermont farms are family-owned. Dining has partnered extensively with Intervale Food Hub, which sources from these small farms, as well as Black River Produce, which sources from small to mid sized farms in order to purchase at volume from small producers.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
21

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:

Each semester UVM Dining serves entrees at every dining location, for every meal period, that use primarily Real Food Challenge approved ingredients. These “Real Meals” are served at all 17 dining locations for Earth Day each year.
Many dining locations offer Meatless Monday specials (in addition to the regularly available vegan and vegetarian items).


Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
Yes

A brief description of the vegan dining program:

All of our dining units offer complete-protein vegan and vegetarian options as part of their daily menu cycle for all meal periods. Additionally, Central Dining Hall, Harris Millis, Redstone Unlimited, and Marketplace have dedicated vegan/vegetarian platforms. We consistently score an “A+” on our Vegan Report Card, as determined by PETA.


Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
Yes

A brief description of the sustainability labelling and signage in dining halls:

Vegan, vegetarian, local, organic and Real Food Challenge approved are all indicated with logos on our printed and digital signage


Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

UVM Dining has used LeanPath at their largest volume location, Harris Millis since 2013.

UVM Dining has also collaborated with UVM Eco-Reps and UVM Recycling Department to host a “Weigh the Waste event” every fall since 2009.

UVM Dining is also recognized by the Food Recovery Certified for our food donation program, which sends ~15,000 lbs/year to Chittenden Emergency Food Shelf.


Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
Yes

A brief description of the trayless dining or modified menu/portion program:

UVM Dining removed trays in Spring 2008. All stations allow customers to try a taste of a menu item before ordering it through the “Try A Taste” program. Customers are also encouraged to ask for customization of their order to meet their preferences and reduce waste through the “Just Ask” program.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

Food is donated multiple times per week and from all dining locations to the Chittenden Emergency Food Shelf. Donations total approximately 15,000 lbs per year.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

Our dining facilities produce approximately 150-200 gallons used cooking oil each month. We have been diverting our waste oil since 2000. Today, the oil is taken to Black Bear Biodiesel in Plainfield, VT, which blends it into a biofuel. The biofuel is then stays in the local community, and is offered back to our community as a renewable fuel source. Visit UVM Recycling & Waste Management for more information on UVM Dining's vegetable oil collection history.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

In collaboration with UVM Recycling and in accordance with Vermont's Universal Recycling Law UVM Dining diverts all organic waste from the landfill. Each week, about 15 tons of pre and post-consumer food scraps and compostable packaging is collected from our dining locations and then transported 10 miles to the Green Mountain Compost facility. Employees are trained in composting at their annual orientation and again at their unit.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

In collaboration with UVM Recycling and in accordance with Vermont's Universal Recycling Law UVM Dining diverts all organic waste from the landfill. Each week, about 15 tons of pre and post-consumer food scraps and compostable packaging is collected from our dining locations and then transported 10 miles to the Green Mountain Compost facility. Employees are trained in composting at their annual orientation and again at their unit.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

Reusable wear is available in select locations equipped with dishwashers and collection areas equipped for dine in service. Reusable service-ware is also an option for catering.


Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
Yes

A brief description of the compostable containers and service ware:

We work hard to limit excessive packaging. When we do use packaging, we use recyclables or compostable products that are in line with preferences of Chittenden County Solid Waste District. We never use Styrofoam on-campus and we offer complementary memberships to our reusable to-go container program, Eco-Ware, to all new students.

We know that students are busy and often must eat on the run. This need makes to-go dining very popular on our campus, which generates waste. Much of this waste is diverted from landfills by utilizing recyclable and compostable packaging but Eco-Ware aims to avoid the use of this packaging altogether by shifting from single-use to reusable containers. Eco-Ware can be used at all retail and resident dining as well as on campus “franchise” locations.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:

We support the use of reusable mugs on-campus. Customers who use reusable mugs only pay $1.19 for any size refill on-campus for coffee and fountain soda options as part of the One Less Cup discount campaign. Reusable mugs are available for purchase in all of our retail dining locations.


A brief description of other sustainability-related initiatives not covered above:

Dining partners with several Living Communities (LC’s) on campus. Most first time first year students are required to live in a themed LC that corresponds with 1 credit of classwork. Dining works most closely with the Wellness Environment and Sustainability House LC’s to host fun runs with vegan treats, co-host Plant-a-palooza and Giving Thanks themed dinners, speak on panels and teach cooking classes for these LC’s specifically.

In addition, we co-chair and sit on the Food Insecurity Working Group and the EcoReps Advisory Council. Dining presents 1-3 times per week to various academic classes, engaging students in on-campus, practical education about sustainability, food insecurity, and food waste. Our Executive Culinary Education Chef teaches between 2-4 cooking classes per week in a designated teaching kitchen, with lessons grounded in the pillars of: culture, sustainability, and nutrition.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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