Vermont First by Sodexo

???Strengthening Vermont’s Local Food System with Just Cut??? At?Vermont First by Sodexo, we’re committed to making local food more accessible, supporting Vermont farmers, and ensuring that fresh, high-quality produce reaches institutional kitchens across the region. We’re proud to partner with?Just Cut, a social enterprise of the?Center for an Agricultural Economy (CAE) that bridges the gap between local food growers and buyers. Just Cut takes Vermont-grown produce and?washes, preps, and delivers?it to institutional kitchens—making it easier than ever to serve?fresh, local ingredients?at scale. Their work supports regional farmers, strengthens the?viability of Vermont’s working landscapes, and ensures that peak-season produce is available to?hospitals, schools, and businesses?across New England. By choosing Just Cut, food buyers?invest in a regional food system that prioritizes authenticity, value, and efficiency—all while delivering the best in taste, freshness, and nutrition. Our accounts at Norwich University and the University of Vermont are making local food a sustainable and practical choice for the campus communities they serve! #LocalFood #VermontAgriculture #SustainableSourcing #FarmToInstitution #VermontFirst #JustCut #FreshAndLocal

Supporting Harvest of the Month means investing in our local food system, strengthening Vermont’s agricultural community, and bringing fresh, high-quality ingredients to our campus. We’re excited to spotlight our featured producers for March. FinAllie Ferments (Rockingham, VT) crafts traditionally fermented foods using fresh, raw Vermont produce, aged in oak barrels. Founder Allie Dercoli traveled the country working on more than 50 farms before launching FinAllie Ferments, bringing the powerful benefits of probiotics to market. Their kimchi and kraut make a great addition to a sandwich or a flavorful, nutritious side. Side Hill Farm Jam (Brattleboro, VT) has been a staple of Vermont’s specialty food market since the 1970s. This family-owned business makes jam the old-fashioned way—no pectin, no artificial ingredients—just boiled-down fruit and sugar, handmade and hand-stirred for a rich, fruit-forward flavor. Their jams are a perfect addition to toast, yogurt, or oatmeal. By investing in Harvest of the Month products, we’re not just enjoying great food—we’re actively supporting Vermont farmers and food producers who nourish our community. Find these products in use at the University of Vermont with UVM Dining and at Vermont State University at Randolph, Lyndon, Johnson, and Castleton, as well as at Norwich University, Saint Michael's College, and Champlain College. #HarvestOfTheMonth #LocalFood #UVMDining

We’re proud to share that Nicole Reilly, MS, RD, CD, and Eric Caravan will be representing UVM Dining at this year’s F2i Summit, presenting highlights from the Vermont First by Sodexo program and facilitating a panel discussion with Global Village Foods, Vermont Bean Crafters, and Intervale Center Food Hub. This session will explore best practices for increasing local food spending and strategies for building strong partnerships between farmers, producers, and institutions and will feature delicious samples from Vermont businesses. Join us as we continue our commitment to supporting local food systems and fostering collaboration! #VermontFirst #LocalFood #SustainableDining #F2iSummit

March’s Harvest of the Month: Ferments & Preserves! ?????? Fermented foods—like kimchi, sauerkraut, and yogurt—are created through controlled microbial growth, enhancing flavor while boosting probiotics and nutrient availability. Meanwhile, preserves allow us to enjoy the taste of peak-season fruits and vegetables year-round, thanks to methods like canning, freezing, and pickling. This month, our dining locations are highlighting incredible local ferments and preserves, showcasing the best of Vermont’s producers. Keep an eye out for delicious, locally sourced flavors on campus! ?? Featured at: University of Vermont by UVM Dining, Vermont State University Randolph, Lyndon, Johnson, and Castleton, Norwich University, Saint Michael's College, and Champlain College. #HarvestOfTheMonth #Ferments #Preserves #LocalFood

?????? Supporting Vermont’s Dairy Industry, One Bite at a Time Last Friday, UVM Dining hosted its annual Cheese and Dairy Fest at the University of Vermont, a celebration of Vermont’s rich dairy heritage. This event brought together 12 local dairy farmers and producers, giving them a platform to share their cheese, yogurt, milk, and ice cream with the UVM community. ?? Events like these highlight the importance of supporting our local food system—not just for one day, but year-round. Many of these Vermont-made dairy products are featured daily across UVM Dining locations, ensuring that students, faculty, and staff can continue to enjoy the highest quality, locally sourced dairy. Thank you to our partners who make this event possible and to everyone who stopped by to connect with the people behind these incredible products! Missed the fest? You can still find Vermont’s best dairy across all our accounts statewide—because local matters. ? #VermontFirst #SupportLocal #UVMDining #SustainableFood #VermontDairy Cabot Creamery Cooperative 5 Generations Creamery Sisters of Anarchy Ice Cream Jasper Hill Farm Shelburne Farms Butterworks Farm Vermont Farmstead Cheese Company Vermont Creamery Northeast Organic Family Farm Partnership

Spotlight on Vermont Cheese: Celebrating Local Producers ??? This month, we’re celebrating two standout Vermont cheesemakers whose dedication to quality, sustainability, and community embodies the spirit of local food. ?? Vermont Creamery, a Certified B Lab U.S. & Canada Corp in Websterville, was founded with a vision to bring goat cheese to Vermonters. Today, they source milk from over 35 local dairies—including their own Ayers Brook Farm, the nation’s first demonstration goat dairy. Their award-winning lineup includes 15 styles of goat cheese, European-style cultured butters, and more. ?? Vermont Farmstead Cheese Company began in 2009 as a community effort to preserve a historic dairy farm in South Woodstock. Now, they produce over 20 artisanal cheeses, including Vermont originals like Maple Cheddar and IPA-cultured Cheddy Topper. Their commitment to craftsmanship and sustainability continues to elevate Vermont’s dairy heritage. At Vermont First, we’re proud to support these incredible producers and share their cheeses with the UVM Dining community. When we choose local, we invest in Vermont’s food system, support our farmers, and celebrate the flavors that make our region unique. We’re proud to share their incredible cheeses with you—grab a taste on the University of Vermont, Vermont State University Lyndon, and Champlain College campuses! #LocalFood #VermontCheese #SustainableSourcing #VermontFirst #BCorp #FarmToTable

Local food on campus and in the workplace? It’s not just possible—it’s happening. Vermont First is all about connecting students, staff, faculty, and employees with Vermont’s farmers, producers, and food makers. Whether it’s in college dining halls or corporate cafés, we’re making local food the standard—not the exception. ?? Buying local? Always. We set real goals and track progress to keep money in our regional food system. ?? Engaging communities? Absolutely. Food education isn’t a side dish—it’s part of the meal. ?? Making it work? 100%. Strong partnerships with local producers keep our menus fresh, seasonal, and sustainable. For universities and workplaces wondering if mission-driven sourcing can work: It can. It does. We’re proof that putting local first isn’t just an idea—it’s a commitment. What’s your school or company doing to bring more local food to the table? #VermontFirst #LocalFood #FarmToCampus #SustainableDining #CorporateDining #LocalFirst #thisisvt #vermontfirst #bettertomorrow UVM Dining at University of Vermont, Champlain College Norwich University Saint Michael's College National Life Group Dealer.com Vermont State University

Growing Together: Strengthening Vermont’s Local Food System This year’s Northeast Organic Farming Association of VT (NOFA-VT) Winter Conference theme, Growing Together, perfectly captured the spirit of collaboration we experienced over the weekend at University of Vermont. Connecting with new and familiar faces reinforced our commitment to working alongside Intervale Food Hub, Black River Produce, and other local partners to bring more Vermont-grown food to our dining locations—supporting our state’s farmers, economy, and sustainable food systems. A highlight of the conference was the meals prepared by the UVM Dining Catering Team, featuring ingredients from 24 local (including 13 organic) farmers and producers. Attendees had high praise for the menu, and the standout dish of the event was Chef Romeo’s Tres Leches Cornbread Cake, crafted with: ?? Cornmeal from Nitty Gritty Grains of Vermont ?? Maple from UVM’s Proctor Maple Research Center ?? Eggs from Maple Meadow Farms ?? Dairy from Miller Farm We’re excited to continue fostering these partnerships and advancing the local food movement. Here’s to growing together! #SustainableDining #LocalFood #GrowingTogether #UVMDining Nicole Reilly, MS, RD, CD Sydney Howard, MBA Tim MacTurk Dawn Aubrey, PhD, MBA, CCA, CEC, FMP Justin Dreslinski

February’s Harvest of the Month: Cheese! ?? Cheese isn’t just delicious—it’s packed with protein and calcium, making it a nutritious (and irresistible) choice. Lactose intolerant? No worries! Aged cheeses like cheddar have little to no lactose, so you can still enjoy the flavor. ?? Fun fact: It takes 10 pounds of milk to make just 1 pound of cheese! This month, our campus and corporate locations are spotlighting some of the world’s best cheeses—crafted right here in Vermont. #HarvestOfTheMonth #LocalCheese #SavorTheFlavor

Our Harvest of the Month for February is pork. Pork is the third most consumed meat in the US after beef and chicken, and the most consumed worldwide. It is estimated that pigs were domesticated on three separate occasions in three regions – the Middle East, China, and Central Asia, between 10,000 and 15,000 years ago. Today, over 700 recognized breeds of domesticated pigs, with over 200 considered endangered or critically scarce. UVM Dining at?the University of Vermont?partners with several local producers to bring their delicious products to you. We invite you to celebrate Vermont’s pigs and farmers with us this February. We partner with several local and regional suppliers to supply pork to UVM. Champlain Valley Farm owner Ethan Gevry started his business while he was still studying at Vergennes High School. Inspired by a commitment to supplying good quality meat to Vermonters at good prices, Ethan’s business has only grown and we’re proud to partner with him. Vermont Salumi produces sausages, salami, and other meats with no nitrates or antibiotics. Based in Barre, VT Vermont Salumi’s production is modeled on Italian traditions encountered by founder Peter Roscini Colman on childhood visits to family in Umbria and has been bringing delicious cured meats and cuts to Vermonters since 2011. Windsor-based Green Mountain Smokehouse has been supplying high-quality smoked and marinated meat products to restaurants, institutions, and consumers across Vermont and New Hampshire for over 20 years. GMS pride itself on its relationships and roots in its local community, and we at UVM are proud to call ourselves part of that!