University of Vermont Stefan Hard
UVM Dining Services team members recently visited Pete’s Greens in Craftsbury, Vermont as part of a summer-long tour of Vermont farms organized by Sodexo’s Vermont First program, which serves a number of colleges and other entities in Vermont, including UVM, and is designed to increase the amount of locally grown food sold in the state and beyond. Having a close relationship with Vermont growers helped UVM achieve its Real Food Challenge goal three years early. Pictured in the photo are (l. to r.) Sarah Langan, UVM’s executive chef for education and sustainability; Annie Rowell, Vermont First coordinator; Emily Portman, sustainability manager for UVM Dining; Tim Fishburne, sales manager for Pete’s Greens; and Flannery Mehigan, sustainability and marketing intern for UVM Dining.

UVM way ahead in meeting Real Food Challenge goals

University of Vermont has already met its original 20 percent “real food” commitment, three years early, and is now setting its sights on 25 percent by 2020.

The Real Food Challenge is one of the more prominent initiatives growing out of the sustainability and wellness trend that has impacted a growing number of dining operators in multiple onsite foodservice segments, perhaps none more than higher education. It is in that segment where the Real Food Challenge program operates to create what it terms “a healthy, fair and green food system.”

The stated goal of the initiative is “to shift $1 billion of existing university f

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