RePost: UVM On Track to Surpass Goal for “Real” Food Purchases

Exciting news from University of Vermont: the 5th signatory in the country to the Real Food Challenge, a commitment to achieve 20% Real Food purchasing by 2020, released this past week that they are currently at 19% Real – and it’s only 2016!

The Real Food Challenge is one way UVM Dining supports UVM Food Systems Initiative’s aim to “establish itself as a global leader in food systems education, research and collaboration, building on decades of food systems leadership” by 2020.  Follow the UVM Dining Blog or @uvmdining on Instagram to stay in the know on UVM Dining’s other food systems work.

Congratulations to the members of UVM’s Real Food Challenge Working Group, past and present, as they continue build new benchmarks for campus dining.

Link to story on UVM Food Feed here, or read story pasted below.

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By Alison Nihart
June 16, 2016

The University of Vermont is on track to surpass its current goal of purchasing 20 percent local, sustainable, fair, and humane food. In the 2015-2016 school year, 19 percent of the food purchased by UVM Dining qualified as “real,” according to the Real Food Challenge, indicating that the institution is likely to exceed 20 percent Real Food by 2020, the current target date.

real-food-challenge

The Real Food Challenge is a nonprofit organization that supports a national, student-led movement to shift 20 percent of existing university food budgets (equivalent to approximately $1 billion) from conventional agricultural products to local, ecologically sound, fair and humane products by 2020.

“Growing numbers of students across the country are concerned about how their food is produced — and how it affects farmers, fishers, and workers — and the Real Food Challenge is a response to that concern,” says Anim Steel, executive director of the Real Food Challenge. The motivation for the Real Food Campus Commitment is to empower students to hold their universities accountable for responsible purchasing decisions.

UVM responded to student interest and signed the commitment in 2012, pledging to purchase 20 percent Real Food by 2020. UVM was the fifth institution to do so and 32 campuses have signed since. Student interns work with UVM Dining to audit purchases at dining venues across campus and submit the data to the Real Food Calculator, an online tool that calculates a university’s percentage. Those associated with the effort at UVM expressed excitement that the changes made over the past four years have brought UVM so close to the 20 percent target so quickly.

To qualify as real, products must meet specific criteria in the categories of local, ecologically sound, fair or humane. Local products must be sourced from within 250 miles of campus. Popular local products include apples from Champlain Orchards and maple syrup from UVM’s own Proctor Maple Research Center. The ecologically sound category includes organic products and seafood that is sustainably sourced.  All of the granola, maple syrup, tofu and most fish on campus qualify as ecologically sound. The fair category includes products with certifications indicating that farm workers involved are paid and treated well. Fair Trade coffee and tea are the standard on campus, and UVM is one of few colleges with a Fair Trade banana program. Lastly, there are many qualifying certifications for humane that ensure animals are well treated. Certified Humane (cage-free) eggs make up the highest portion of UVM’s humane category.

UVM Dining serves about 13,000 meals daily and Melissa Zelazny, resident district manager, understands the opportunity each of those meals presents. “We are proud to be creating dining experiences that are better for the planet, healthier for our students and support our local community.” Zelazny is working with others in the UVM food systems community to build a culture that will help students carry these values with them after graduation.

UVM Dining’s demonstrable progress in increasing Real Food purchasing reflects the passion and values at UVM for holistic food systems education and practice. Although the 20 percent goal is within sight, Gina Clithero, student co-chair of the UVM Real Food Working Group (a multi-stakeholder group of students, faculty, administrators and UVM Dining staff), says the work is far from done. “The working group will continue leveraging UVM’s purchasing power to create a sustainable, ethical food system, beyond 20 percent!”

To learn more, visit uvm.edu/realfood.

 -Alison Nihart is assistant to the UVM Food Systems Initiative.

 

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Re-Post: An Unlikely Fellow – Dispatches from the Trenches of Institutional Dining

We are excited to share an article written by one of the two inaugural UVM Dining Fellows, Hailey Grohman.  The UVM Dining Fellowship was created in the creative and collaborative process between the University of Vermont and Sodexo in the innovative dining contract launched last year.
We appreciate Hailey’s perspective on the incredible complexity behind the decisions made every day at UVM – and all institutions – to “[translate] the dietary needs, health choices, and value preferences of 10,000 people into three meals a day while keeping costs down.”

Blog Post - UVM Food Feed

Click HERE to read the full article.

More Skin in the Game

“An investment in knowledge pays the best interest.”

– Benjamin Franklin

On the heels of the exciting announcement of Sodexo’s $500,000 gift to UVM’s Food System Initiative and Food Systems Graduate Program (read more here), we look forward to the ideas that will come from those dollars.

I’m writing this post at the Vermont Farm to Plate Network Gathering, which is the annual culmination of an idea factory network that generates tangible results.  I can’t help but reflect on how Vermont First’s origin story is closely linked to the dynamic forward-thinking of this robust network. Three years ago, this network partnered with Sodexo to put together a statewide forum geared towards training Vermont producers in scaling up to sell to a company like Sodexo.  The relationships built as a result of that creative collaboration laid the groundwork for what has become a Sodexo investment in the state of Vermont, Vermont First.

Let’s see where this batch of ideas to be spearheaded at UVM takes us.

As promised…Meet the Vermont First Advisory Board!

We are very excited to announce the creation of the Vermont First Advisory Board! The Vermont First Advisory Board will support Sodexo’s Vermont First Initiative in realizing Sodexo’s goal of strategically increasing the purchase of Vermont products across Sodexo’s Vermont accounts. The Advisory Board is a tremendous ally in providing guidance to moving Vermont First objectives forward. The Board is made up of the following members:

Name Organization Representation Category
Bill Suhr Champlain Orchards  A person who operates a conventional vegetable farm (Eco-Apple Certified)
Jon Slason Harlow Farm A person who operates an organic farm
Tony Risitano Deep Root Organic Coop A person with an intimate understand of food aggregation operation
Mike Rosenberg Garuka Bars A value-added food product business owner
Sean Buchanan Black River Produce/Black River Meats A person with expertise in meat (slaughter, processing, marketing, storage) A distributor who distributes local food
Abbey Willard Vermont Agency of Agriculture, Food and Markets A person involved in creating or advising policy in Vermont
Erica Campbell Vermont Sustainable Jobs Fund Vermont Farm to Plate A person with experience in research and data analysis A person involved in creating or advising policy in Vermont
Olivia Pena University of Vermont A student who attends a Sodexo campus account in Vermont who eats campus food
Abbie Nelson NOFA-VT VT FEED A person who educates others about food and/or food systems A person with experience in research and data analysis
Vern Grubinger UVM Extension A food safety specialist
Heather Lynch-Ellis St. Michael’s College A person who educates others about food and/or food systems
Christina Erickson Champlain College A person who educates others about food and/or food systems
Doug Lantagne UVM Food System Initiative A person who educates others about food and/or food systems
Jane Clifford Clifford Farms Green Mountain Dairy Federation A person who operates a dairy farm

The experience and perspective of this strong group will be instrumental in moving the needle forward on Vermont First objectives.