Just Cut Program Helps Vermont Institutions Serve More Local Produce
Story by Melissa Pasanen for Seven Days
"It was peak lunch in the University of Vermont's Central Campus Dining hall on a recent Friday around noon. Students lined up for grilled cheese sandwiches, while a few chose Vermont Bean Crafters bean burgers to go with their fries. Nearby, a rustic-style wooden cart held crates of apples. A sign with the logo "Vermont First" indicated their source: Champlain Orchards in Shoreham.
Deeper in the dining hall, past pizzas and a station offering honey-balsamic pork with caramelized onions, zucchini and polenta, students served themselves from pans of blackened tofu, lemon-garlic broccoli, baked catfish and Cajun-roasted potatoes."