COLLEGES & UNIVERSITIES
UVM Dining is creating the per- fect conditions for the local food economy to grow By using its purchasing power and partnering with food justice non- profit the Intervale Center season after season, the Sodexo- operated dining program at the University of Vermont takes on a catalyst role in saving local foodways. T he dining team at the Uni- versity of Vermont has been steadfastly building on the program’s strong support of local food to grow into an even stronger catalyst for an even big- ger positive impact on the local food infrastructure. Through collaborations with organizations like local nonprof- it the Intervale Center and getting to know networks like Vermont Business- es for Social Responsibility (VBSR), So- dexo-operated UVM Dining is actively working to make sure local and regional food systems remain viable, responsive, accessible to more people and communi- ty driven at the core. On Wednesday, UVM Dining’s lead- ership will get recognition at the VSBR Summer Celebration, where UVM Din- ing’s Nicole Reilly will join a panel of BY TARA FITZPATRICK
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QUARTERLY | Q3
PHOTO COURTESY OF SODEXO
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