Ever wonder what happens to all the uneaten food from Norwich University’s mess hall? In the true Vermont spirit of sustainability, the scraps don’t go to waste. And the State of Vermont has taken notice.
On Thursday, June 14, two Vermont state agencies—Agriculture, Food & Markets, and Natural Resources—were on the Norwich campus taping interviews with Sodexo’s Jimmy Fanton and NU Chief Administrative Officer David Magida for a series of videos they are making to educate the public about food-waste composting. In 2017, Sodexo, Norwich University’s dining-service contractor, diverted 322,000 pounds of food waste to the digester located at Vermont Technical College. This practice of composting all food waste on campus is just one of a long list of sustainable business practices Norwich University employs, from heating the majority of campus from locally sourced biomass, to use of low-VOC (volatile organic compound) cleaners and paints. – Daphne Larkin M’17