UVM is able to source its meats from nearby Northeast Family Farms, cheddar and other cheeses from Grafton Village Cheese, and regional produce and specialty items from Intervale Food Hub, a group of farms located less than a mile from campus. UVM also sources potatoes from Peaslee's Potatos, the only woman-owned potato farm in the U.S. In addition, Central Campus Dining also serves ice cream made with milk from UVM’s research farm.
“Sodexo has been an outstanding partner in this,” says DePaul. “The state of Vermont is overwhelmingly benefiting from Sodexo’s commitment to local farmers. They have helped local vendors get their systems in place so we can use their food safely on campus. That has been an integral part of the success with the new hall.”