|Submission Date||Oct. 4, 2017|
|2.00 / 2.00|
Sodexo created a company policy/commitment called "Better Tomorrow Plan." The Better Tomorrow Plan includes 18 commitments for a brighter future by focusing on four key priorities: health, planet, community and people.
Sodexo purchases food from the college's 1.7 acre Permaculture Farm. Produce grown by students at the farm is utilized in the main campus dining hall as well as in catering options.
The Office of Sustainability coordinates with the Intervale Food Hub CSA to provide CSA baskets for students during the school year. The shares are delivered right to campus.
There are complete protein vegetarian meals available at both the dining hall and other areas such as the grill on campus, at all meals.
The dining hall hosts a Local Food Night (once a semester) and Local Burger Nights (once a month, both local beef as well as local veggie burgers) in the main dining hall on campus.
Sodexo provides labels indicating local and fair trade products. Students in the Office of Sustainability are working with Sodexo and the VT First Coordinator to increase the labels in the dining hall as well as the level of detail.
Sodexo collaborates with both the Office of Sustainability and various classes to educate the campus community about sustainable food systems. Students in the Office of Sustainability work with the VT First Coordinator and table at each Local Burger Night to talk with their peers about the importance of sustainable food systems and what campus dining is doing to support these systems. Various courses in the Environmental Studies and Science department touch upon food systems as well.
The dining hall hosts various events to promote health and wellness. In addition to providing detailed nutrition facts and labeling foods as gluten free, vegetarian, etc. The dining hall brings in several nutritionists for Q and A sessions about once a year. The dining hall also strives to make culturally diverse options available, by allowing students, including international students to submit recommendations on a board outside of the dining hall or even recipes online. Even without this student-led input, various stations each day often have food that ranges from Italian, Middle Eastern, Indian, Vietnamese, and so on.
We have started to serve smaller portions at all stations. We reduced the size of the pans at the stir fry station so the cooks can't over portion. Trays have also been taken away (but are available if students ask for them).
$500-$1800 worth of food (unused ingredients) a month is given to the Chittenden County Food Shelf- but there is no pattern of giving.
Used cooking oil from the kitchen is picked up by Baker Commodities to make animal feed.
The facilities department picks up all pre-consumer food scraps to be incorporated into the college's compost site on campus.
The facilities department picks up all post-consumer food scraps (from the dining hall and other food retail outlets on campus) to be incorporated into the college's compost site on campus.
The main dining hall utilizes china and reusable utensils; catering also offers this choice for customers/events.
Sodexo offers compostable containers at cafes, like the Grill, Cafe Cheray, ect.- anywhere where takeout is an option.
Discounts are offered for people that bring a reusable mug to the on-campus coffee shop or to Cafe Cheray.
The information presented here is self-reported. While AASHE
staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.