Social Responsibility

"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:

  • Energy conservation practices
  • Purchasing from environmentally and socially responsible companies
  • Waste reduction practices
    • Recycling of Solid Waste
    • Composting preconsumer food waste
  • Local farmers provide their products to our main supplier to maximize delivery efforts and cut down on greenhouse emissions
  • Water conservation and waste water practices
  • Fair Trade coffee, and fruit
  • Introduction of biodegradable service ware for catering service
  • Local and organic foods

Who & What?

Dining services works with Sodexo's prime vendors to source locally whenever possible. In addition, purchases are made directly from local vendors including:

  • Champlain Orchards - Apples & Cider
  • Green Mountain Coffee Roasters - Coffee
  • HP Hood / Booth Brothers Dairy - Milk
  • Hillcrest Foods - Wholesale Food Provider
  • Cabot Cheese - Cheese
  • Bakers Dozen - Bagels
  • Stoney Lonesome Farms - Produce
  • Koffee Kup Bakery - Breads & Rolls
  • Klingers Bread Co - Specialty Bread Products
  • Black River Produce- Distributor of Produce, Meats, Cheeses, and Specialty Foods including:
    • Misty Knoll Farms
    • Arethusa Farms
    • Vermont Herb & Salad Co.
    • Vermont Butter & Cheese Co.
    • Grafton Village Cheese Company
    • Lewis Creek Farms
    • Westminster Organic
    • Longwind Farm
    • Miskells
    • Pete's Greens
    • Boucher Family Farms
    • Lazy Lady
    • Peaslee Farm


All year long when available, some products are definitely seasonal.

Why Local?

  • Local products spend less time in transit and therefore arrive fresher and faster
  • Chefs can offer vegetables grown locally for flavor and character, instead of produce grown for interstate durability.
  • Local purchasing eliminates the need of long-distance hauling and substantially reduces greenhouse gas emissions from trucking and warehousing, thus limiting our carbon footprint.
  • Buying local supports the viability of local farms, and protects land by supporting sustainable agricultural use.

Fair Trade Products

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.

Waste Reduction, Prevention, & Conservation

Champlain Dining works hard to put green dining practices in place. These sustainable practices touch many areas of conservation including:

  • Energy Conservation
  • Water Conservation and Waste Water Prevention
  • Food Waste Reduction and Prevention
  • Renewable and Recycled Materials Use

Energy Conservation

  • Limited use of garbage disposals
  • Timers installed on some lights in Dining Services areas
  • Timers on Air Conditioning and Heating System.
  • Use of Ecolab's Apex warewashing system lowers energy use.
  • Energy Star rated equipment

Water Conservation and Waste Water Prevention

  • Limited use of garbage disposals to conserve water
  • Use of Ecolab's Apex warewashing system lowers water consumption.
  • Low flow handwashing sink faucets.

Food Waste Reduction

  • Trayless dining helps reduce wasted food.
  • Just in time production reduces pre-consumer food waste.
  • Plated meal service helps reduce consumer food waste.

Renewable and Recyclable Materials

  • Recycled napkins are used in all dining facilities on campus.
  • Renewable and Biodegradable paperware or China is used for catering functions.
  • Pre and post composting, diverts waste from a landfill into a reusable product.
  • Refillable coffee mugs & water bottles are encouraged on campus.
  • Bulk beverage service is available instead of bottled beverage service for catered events.


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.

External Links

Better Tomorrow, Starts Today

Vermont Fresh Network