Norwich Dining is dedicated to sustainability. We know we can all work together to make a positive impact right here in Northfield, VT. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Norwich University.

Vermont First

Our commitment to the State of Vermont

Vermont First is Sodexo’s commitment to the State of Vermont, our business partners, and the communities in which we live and work to support Vermont’s local economy.  Through strategic purchasing and collaboration with stakeholders, Vermont First aims to grow market opportunity for local producers, stimulate job growth, and ensure the viability of Vermont’s working lands.

In 2018, Norwich University spent $233,439 on local products, equivalent to 7% of our total food spend. In serving over 3,600 meals a day, we utilized products from 84 local producers. That includes 43% of our milk, 59% of our cheddar cheese, and 100% of our ground coffee! 

We work hard to source as many ingredients from local vendors as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season in the great state of Vermont! Here at Norwich we work with local farms such as Black River Produce, Vermont Smoke & Cure, Vermont Creamery, and Cabot Creamery to bring in the best products year-round!

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (  Our first priority is to reduce food waste.  We compost food waste to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers. We collect pre and post-consumer food waste to create compost to be used across campus. Look for ways to get involved in these initiatives.

In 2017, Norwich Dining Services composted 322,000 pounds of food scraps through our Grow Compost relationship. Instead of going into a landfill, these food scraps were re-purposed and returned back to the soil.

Xpress Nap Dispensers save energy and waste.  Not only are the napkins are made of 100% recycled paper, the dispensers encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  
APEX combines technology and products designed to save water and energy, minimize the impact of chemical products on the environment, and measures our efficiency. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each food service operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.
We were rated a B by peta2 for the quality of service at our Vegan offering daily menu variety throughout the academic year.