Contact the General Manager, Tom Oliver
"We will maintain in good order the land we are privileged to use, protecting the environment and natural resources."
Champlain Dining, as managed by Sodexo, feels it is our responsibility to encourage and act in a way that promotes sustainability on campus, in our community, around the region and throughout the world. Our sustainability efforts, in conjunction with Sustain Champlain, tie into our strong community focus and our regard for quality of life. Sustainability initiatives and programs include the following:
Dining services works with Sodexo's prime vendors to source locally whenever possible. In addition, purchases are made directly from local vendors including:
All year long when available, some products are definitely seasonal.
Fair Trade Products guarantee a minimum price for small farmers' harvests and encourages organic and sustainable cultivation methods that are safer for communities. The cultivation of coffee has become an issue with both environmental and human rights implications.
Fair Trade coffee is available daily in our dining hall for catering.
Champlain Dining works hard to put green dining practices in place. These sustainable practices touch many areas of conservation including:
Champlain College Dining Services is a proud member of the Vermont Fresh Network. Members of the Vermont Fresh Network must purchase products directly from at least two farms directly. Champlain Dining Services purchases products from Champlain Orchards, Stoney Lonesome Farms, as well as over 40 other farms through our local food distributor, Black River Produce. In addition, Sodexo has been a key sponsor and participant in the Vermont Fresh Network forum held in August each year.
The Vermont Fresh Network logo indicates our membership and dedication to working with Vermont farmers. Looking for local off-campus dining options? The Vermont Fresh Network offers a complete membership listing of participating restaurants.
Ecolab® Apex machine detergents are part of the Apex warewashing program. Non-caustic, safe-to-touch products are dispensed using a state-of-the-art electronic control unit. The controller allows Ecolab service personnel to track dish machine efficiency and generate a report that foodservice management can use to monitor and control water and energy consumption. As these products are non-caustic and safe to touch they no longer require special transportation safety measures, and use less packaging.