Sodexo Vermont First Program Wins National Gold Award

The University of Vermont (UVM) Dining Services has received national recognition for its leadership in local food sourcing, earning the Gold Award for Sustainable Procurement from the National Association of College and University Food Services (NACUFS) as part of the 2025 Sustainability Awards.

The award honors the impact of Vermont First, a Sodexo-led initiative developed at UVM that has reshaped how institutions approach food procurement. The first institutional program in the country to systematically prioritize and track local food purchasing across an entire state, Vermont First was launched in 2014 and has since helped establish a new standard in higher education dining.

“This award is a celebration of over a decade of innovation, collaboration, and commitment from many passionate leaders, culinarians, and leaders in Vermont’s food system,” said Nicole Reilly, MS, RD, Senior Manager of Sustainability & Strategic Initiatives and Vermont First Executive Committee member. “We are incredibly proud to see our collective work recognized on a national stage.”

Through the Vermont First framework, UVM Dining has increased its purchase of Vermont-grown or manufactured food from 13.2% to 20.9% in just two years, with a long-term goal of reaching 25% by 2030. The program doesn’t just impact UVM — it creates new market opportunities for small and BIPOC-owned businesses, supports food hubs, and encourages innovation in value-added local products.

Key features of Vermont First include:

• Strategic partnerships with local and regional suppliers such as Global Village Foods, Black River Meats, the Northeast Organic Family Farm Partnership, and the Intervale Food Hub
• A customized Power BI tool that allows real-time tracking of local and regional food purchases, enhancing transparency and accountability
• Student engagement opportunities through internships, sustainability programming, and hands-on learning
• The Local Meets Global Series, a UVM Dining program that introduces culturally diverse, locally sourced meals to students and staff

Vermont First has also helped catalyze the formation of the Northeast Network, a growing regional alliance focused on building sustainable food systems across New England in schools, college campuses, and healthcare facilities.

“This Gold Award is not just a recognition of our team’s hard work — it’s a reflection of Vermont’s leadership in sustainable food systems,” said Eric Caravan, District Executive Chef for Sodexo and Vermont First Executive Committee member. “We’re proud to continue this work and evolve the way institutional food systems function.”

As Sodexo’s team at UVM looks to the future, Vermont First remains a national model for sustainable procurement that supports economic development, environmental responsibility, and student learning.