By Eva Sherman
UVM hosted this month the 5th Annual UVM Food Systems Summit, which engaged attendees in conversations about “what makes food good?” This included topics of food security, GMOs, and food waste. From the UVM Dining perspective, that last topic was where we turned our focus. While UVM has been donating edible food and composting the rest for years, the event was a chance to take a closer look at operations and audience engagement.
Chefs Sarah, Steve, and Adam carefully minimized and repurposed trim waste. The strawberry tops were used to infuse a lemonade and turnip peels were turned into crisps and offered as a salad topping.