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Food Team

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from UVM Comprehensive Sustainability Plan, page 24

Article from: UVM Comprehensive Sustainability Plan
APPENDIX GLOSSARY

4,229 ENGAGEMENTS

Our team focused on preventing food waste on campus, supported efforts to reduce student food insecurity, and helped educate students about local and sustainable food choices. Eco-Reps worked with UVM Dining to help develop campus-wide solutions to increase student utilization of waste-reduction programs.

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Eco-Rep

Fall Highlight

Weigh the Waste

We led the Weigh the Waste campaign at Redstone Dining Hall to collect and weigh waste generated at dinner over four days. The goal of the event was to educate students about the impacts of food waste, and how simple actions add up--like not taking more food than they can eat.

Spring Highlights

Food Eco-Reps spent the bulk of spring semester planning and preparing for Earth

Week events, like bike to breakfast and EcoFair activities. At the beginning of the semester, Eco-Reps helped students register for the EcoWare program so they could take meals to-go in reusable containers. During MapleFest, we held a maple trivia table and giveaway to increase student awareness of the robust maple industry in Vermont.

This article is from:
Cover of "UVM Comprehensive Sustainability Plan"

UVM Comprehensive Sustainability Plan

by UVM Office of Sustainability