UVM Achieves 20 Percent ‘Real Food’ Served in Dining Halls, Sets New Goal

Serving locally-sourced potatoes like Peaslee’s Potatoes helped UVM reach its Real Food Challenge goal three years early. (Photo: Nicole Chicoine)

 April 17, 2017

By Bridget Dorsey, UVM Student Co-Chair, Real Food Working Group

The University of Vermont announced on Monday the achievement of the Real Food Campus Commitment, a university pledge signed in 2012 to track and increase responsible food sourcing on campus. The university is meeting the 20 percent Real Food milestone three years early, having originally set out to meet this goal by 2020.

To build on this momentum, UVM has renewed its commitment with a new goal of 25 percent by 2020.

The Real Food Challenge is a nationwide student-led campaign to shift institutional purchasing to more sustainable and community-based food production. The national organization offers tools to audit university dining systems and support the procurement of qualifying products.

Food qualifies as “Real” if it meets requirements in one or more of the following categories: fair, ecologically sound, local, or humane. These qualifiers are developed by Real Food National Standards Council, and are used by all institutions that participate in the Real Food Challenge.

UVM has been a national leader for the Real Food Challenge since 2009, as one of the first schools to pilot the calculator tool that students use to audit university purchasing and determine the percentage that qualifies as Real. In 2012, UVM Interim President John Bramley signed the Real Food Campus Commitment, making UVM the fifth school in the country, and the first public land grant institution, to pledge to purchase 20 percent Real Food by 2020.

Nationwide, 80 colleges and universities have signed the Real Food Campus Commitment and well over 200 campuses utilize the calculator to track purchases in their dining systems.

Of these, only about a dozen have met or surpassed 20 percent, and UVM is the first land grant university to do so.

Tlaloc Vasquez, a Real Food Challenge National Organizer, believes UVM’s success is at least partially attributable to the fact that UVM’s contract with Sodexo, which runs UVM Dining, includes an obligation to meet the Real Food Campus Commitment. “The corresponding rapid pace by which the campus has shifted purchasing is notable.”

“UVM Dining is proud to be a partner in such a progressive campaign for food system reform,” said Emily Portman, sustainability coordinator for Sodexo. “We’ve been successful at creating a culture of transparency around food procurement and strengthening many of our local partnerships.”

Running concurrent to Real Food purchasing is UVM Dining’s Vermont First initiative, which supports local economies through the prioritization of products made in-state.

The combined success of value-based purchasing derives from the shared goals between students, administrators, dining services, and the nationwide platform.

“This achievement is a testament to the power of collaboration and student leadership. It’s been inspiring for me to watch the students pursue food system reform by researching products, auditing UVM purchases, and upholding momentum even when the project ran into roadblocks,” said Alison Nihart, assistant to the Food Systems Initiative at UVM.

“I joined the Real Food movement because I wanted to make a measurable impact on the food system,” say Gina Clithero says of her role as student co-chair for the multi-stakeholder Real Food Working Group. “It’s exciting to see that come to fruition.”

Related Links

• UVM Real Food Challenge
• UVM Food Systems Initiative
• VT Digger Article
• WCAX Real Food Announcement Coverage

Advertisement

Local Vermont Business Helps Bar Holiday Hunger

By Katie Horner, UVM Food Systems Graduate Fellow

In the world of energy bars, there are countless options, and many of those options contain bizarre ingredients that most of us can’t even pronounce. Fortunately, those in need of an energy boost here in the Green Mountain State can ignore the overly abundant, mass-produced products and simply reach for a Garuka Bar. These locally-made, small-batch bars feature raw Vermont honey in a recipe designed to provide the ideal pre-exercise combination of natural carbohydrates and healthy, plant-based fats.

In addition to being a delicious way to fuel up and stave off hunger during a workout or hike, Garuka Bars are also helping stave off hunger for a number of Vermont families this holiday season. For the third year in a row, Garuka donated one meal to the Vermont Foodbank for every one of their bars purchased during the week leading up to Thanksgiving; an additional meal was donated for every customer who posted their bar purchase on social media using the hashtag #VTBizCares. This year, the company donated 1,616 holiday meals, an almost 300% increase from the 600 or so meals they were able to donate in 2015. While impressive even out of context, these meal donations become even more important when you consider that an estimated 153,000 Vermonters need to access food shelves and meal service programs each year.

While for many individuals and businesses this kind of philanthropic giving is limited to the holiday season, for Garuka it is a central tenet of the business’ mission. Since its inception in 2011, Garuka has focused on a unique hybrid of local and global social responsibility. While the company focuses on supporting innovative local producers here in Vermont, it also donates 1% of profits to support gorilla conservation efforts in Rwanda. The name of the company translates to ‘return well’ in the national Rwandan language of Kinyarwanda. This concept pervades the company’s social endeavors, such as their partnership with the Vermont Foodbank. For a small business, Garuka has a big impact.

If you ask company founder Mike Rosenberg, this is in part thanks to the support Garuka received from Sodexo over the past five years. Garuka bars are sold at almost every Vermont institution served by Sodexo and at some of the food service provider’s accounts in New Hampshire and Maine. The relationship operates as a two-way street: not only does Sodexo provide a large market for the local energy bars, the bars also align with the goals of Vermont First and the Real Food Challenge, two initiatives that represent core values of many Sodexo accounts in the state. In this way, Garuka exemplifies how local businesses benefit from increased institutional demand for local products.

This begs the question, what is the relationship between local business and addressing hunger in Vermont? According to the Vermont Foodbank website, of 51 donor businesses, about 75% are Vermont-based. When one considers the significant impact that local businesses have on addressing dire problems, like hunger, that affect Vermonters, the mission of Vermont First takes on another dimension. In promoting local products like Garuka Bars, not only is Vermont
First fostering the local Vermont economy; it is also promoting a network of businesses that together are working to help Vermonters in need. So it seems appropriate, at this time of year, to remember the impact we can all have by supporting Vermont businesses, and therefore Vermonters, first.

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.

__________________________________________________________

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.

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.

 

Remember when…

…we went on all those tours last summer?

One thing we didn’t mention was that for those tours, we were joined by a UVM student, Olivia Pena, who is part of the UVM Real Food Challenge.  She was spending her summer interning with UVM Dining to make videos about where our local food at UVM comes from.  After much anticipation, we are excited to have these videos to share!

On a frosty November morning, it feels like a mini-vacation to look back at our summer adventures.  Enjoy!

 

 

(Word)Press Re-Release: UVM Proctor Maple Research Center to Provide Pure Maple Syrup to UVM Dining

It is incredibly rare that we can speak in terms of percentages like “100%”.  Living in Vermont, it is commonplace to feel that the only enduring, consistent term we know is that the weather can change on a dime 100% of the time.
In the vein of local food purchasing, there are only a few products that are well-adapted to this rugged climate, have the infrastructure and resources to support all aspects of production, and are available for a majority of the year.

This news, therefore, is big:
100% of the syrup offered on the UVM campus will now be Vermont Maple Syrup.
The Press Release is (Word)Press Re-Released below.

_______________________________________________________________________________

August 17, 2015    

Contacts
Tom Vogelmann, Dean of UVM College of Agriculture & Life Sciences
tvogelma@uvm.edu, 802-656-0321

Melissa Zelazny, Resident District Manager, UVM Dining
mzelazny@uvm.edu, 802-656-4664
UVM Dining will be offering maple syrup from the University of Vermont’s own Proctor Maple Research Center (PMRC), starting this fall. PMRC’s Grade A Dark maple syrup with robust taste will be the standard across the campus’ nine dining locations.

The conversation started with an undergraduate class project in a class called ‘Barriers to Local Food Sourcing’, where UVM Dining was the community partner. Students researched potential maple syrup vendors who could accommodate UVM Dining’s volume and sizing needs.

“When UVM Dining called, I was instantly interested,” said Tom Vogelman, Dean of UVM College of Agriculture and Life Sciences, “Students are an active part of the PMRC, now they’ll get to enjoy the maple syrup that they help make on their pancakes!”

For the past 12 years, PMRC has been selling their maple in bulk, once a year, to Butternut Maple Farms of Morrisville, Vermont. PMRC used to sell to the UVM Bookstore in small amounts, which was too small scale to be efficient. PMRC expects to sell over 1,000 gallons to UVM Dining over the school year.

PMRC is the oldest maple research center in the country and tapped over 3,700 trees during the 2015 season, which yielded nearly 2,000 gallons of locally-produced, certified-organic maple syrup.  As a research entity at The University, PMRC is a non-profit and therefore is seeking to only cover their production and handling costs. This was essential in UVM Dining’s ability to afford the adequately nicknamed ‘liquid gold’.  “We’re thrilled to have students, faculty, and staff enjoy UVM produced maple syrup” says Tim Perkins, Director of PMRC.

“Maple syrup is a quintessential Vermont product. We want to showcase the foods that Vermont is known for in our dining halls,” said Melissa Zelazny, Resident District Manager of UVM Dining.

This partnership supports UVM’s Real Food Commitment goals and Sodexo’s Vermont First pledge.

“I have seen students bring their own maple syrup into the dining halls for their pancakes in the past because that is what they prefer,” said Alyssa Johnson, student chair of UVM’s Real Food Challenge Working Group, “I know students are going to be excited about this!”

PMRC’s first delivery to campus will be August 26^th.