406 South Prospect Street, Robinson Hall
Burlington, VT 05405
||General Manager||Melissa.ZelaznyREMOVETHISBEFORESENDING@sodexo.com||(802) 656-4664|
||District Executive chef||brian.roperREMOVETHISBEFORESENDING@sodexo.com||(802) 656-8643|
I am currently working on getting more local meats and vegetable avaliable to us through our approved supply chain.
Network Groups: Aggregation and Distribution
Growing up in Pittsburgh, PA, Caylin was drawn to the University of Vermont by the Environmental Program and the Freestyle Ski Team. She majored in Environmental Studies with a concentration in Sustainability Studies at UVM. Throughout her time as an undergraduate she was involved with campus sustainability efforts through multiple outlets, including Sodexo/UVM Dining. Now, as Sustainability Manager for UVM Dining, Caylin is responsible for sustainability. Her role focuses broadly on the areas of waste, food and energy.
A 35 year Culinary veteran, currently working to ensure the success of UVM's Real Food Challenge.
Retail Food Outlets
- Dining service / cafeteria
- Colleges / Universities
- Internship / Apprenticeship / Mentorship programs
UVM food waste helps environment/Chittenden Emergency Food Shelf
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 3: Vermonters will exhibit fewer food-related health problems (e.g., obesity and diabetes).
- Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.
- Goal 16: Vermont K-12 schools, Career and Technical Education Centers, and institutions of higher education will offer a wide range of curricula, certificate and degree programs, and conduct research aimed at meeting the needs of Vermont’s food system.
- Goal 17: The number of locally owned and operated food system businesses in Vermont is increasing.
- Goal 18: Vermont’s food system establishments will provide safe & welcoming working conditions, livable wages, & have access to a skilled, reliable workforce.
- Goal 24: Vermont’s governor, legislature, and state agencies will champion Vermont’s food system as an economic development driver for the state and Vermont will demonstrate national leadership on food system development.