Dining Services is committed to supporting local food systems.
Our goal is to provide the highest quality and best tasting food to our students as well as to create a dining experience that engages with our community and our environment.
Currently, 32% of our annual food budget is spent locally at more than 50 year-long and seasonal vendors, including everything from family-owned vegetable farms, third-generation dairies, and maple syrup sugarbushes to cheese cooperatives, fair trade coffee roasters, organic soy growers, and grass-fed cattle raisers.
We are also lucky to have a source of local produce right here on campus at the Knoll, our student-run organic farm. The Knoll is part of the Global Food and Food and Farm program, and explores food as a medium to cultivate wellbeing in people, place and the planet.
Local raw ingredients, in-season fruits and vegetables, as well as meat and poultry, are all used regularly by Middlebury’s dedicated dining staff. Vermont maple syrup, eggs, soy milk, and dairy products such as milk, cheese, yogurt, and ice cream can be found in the dining halls daily.