Project Title: Farm to Freezer to Plate: Renewable Energy Cold Storage (Feasibility Study)
Summary of Project:
Provide a general summary of the project. Make sure to include a rationale for why this idea has
strategic importance at this time.
The goal of this project is to explore renewable energy cold storage for perishable, locally
sourced foods, and potentially to implement an innovative demonstration cold storage system on
campus. The transition from packaged shipped foods to local fresh foods with energy
conservation in mind demands new approaches to food storage. Sodexo, which runs the
university’s dining halls and outlets, is making efforts towards purchasing more local food, as
well as more “real” (organic, humane, fair trade, and/or local) food as a part of the nation-wide
Real Food Challenge for signatory universities to purchase 20% “real” food by 2020. There is
strong student interest in more locally-sourced foods on campus, as well as a strong desire to
support local farmers and producers. The University Dining Services (UDS) website, explains
why increasing local food purchasing is a challenge:
“Aside from the constraints of a small state, University Dining Services local foods
efforts are limited by the fact that Vermont’s primary agricultural output comes during the
summer when classes are not in session. Without access to large processing and storage
infrastructure, the availability of native foods dwindle in the winter and spring months.”
UDS has limited infrastructure for cold food storage across campus. Each of the dining
seven dining units require approximately 4 to 5 food deliveries per week. To help establish a
sense of scale one full 18” truckload only lasts about 3 days at the Redstone Dining location. A
cold storage system with integrated solar panels and/or geothermal temperature control offers an
opportunity for UDS and UVM Extension to explore the potential of cutting edge storage
technology for UVM’s campus food system as well as provide a model for the state’s larger
agricultural community. It also fits in with bigger picture goals, including UVM’s land grant
mission to support Vermont’s transitioning food system, and Vermont’s Farm to Plate initiative
to enhance sustainable agriculture and food security.
Introduction and Background:
Describe in detail the background, context, importance, and value of this project.
Vermont needs to explore its options for on-farm renewable energy systems, and
implementing more cold storage infrastructure has been identified as a priority in the Farm to
Plate Strategic Plan. Demand for locally-produced foods is rising. More and more people want
to make conscious, ethical, and intentional choices about the food that they purchase and eat, as
well as to establish connections to their food, who produces it, and how it is produced. Under a
2009 directive from the state Legislature, Vermont is currently engaged in a significant and
cross-cutting evaluation of the state’s food system, and have developed a 10-year Farm to Plate
Strategic Plan with the goal of strengthening Vermont’s food system and food security. UVM’s
Transdisciplinary Research Initiative identified three Spires of Excellence, designed to
strategically advance our national role as a premier small research university—the Food Systems
Spire of Excellence is an outcome of this conversation. The Food System Spire of Excellence
makes it an academic priority to give our University and its students the tools to tackle the
complexity of 21st century food systems issues — in Vermont and around the world — including
food production, climate change, nutrition and public health, food security, food safety, rural
economic development, biofuels, and more. A new Food Systems master’s program trains
students to offer solutions as we rethink the current labor and energy restrictions of our
mainstream agricultural system.
The Farm to Plate Strategic Plan identifies a key goal for the health of the state’s food
system: implementing appropriate storage infrastructure to meet growing year-round consumer
demand—within ten years. It also finds that Vermont has lost much of the knowledge and
infrastructure necessary to store food for out-of-season use. Last year, recognizing the
importance of renewable energy in out-of-season food production and research, the Clean
Energy Fund funded two compost heat recovery projects. This proposal fits in with the goals
and spirit of these projects by exploring new ways that the University can spearhead critical food
systems research and infrastructure that increases Vermont’s food system health, resilience, and
independence. The project will provide education, training, and research opportunities across
UVM’s Food Systems spire, while working with diverse university and community partners to
pilot a practical solution to UDS’ commitment to providing fresh, local food to campus yearround.
Methodology and Timeframe:
How will the idea be carried out? Which individuals and offices will be involved? How long will
the project take to complete, and what is the timeframe for each key phase? Include information
on long-term maintenance and accountability.
A feasibility study is proposed to explore implementing a pilot renewable energy cold
storage unit on campus, with the cooperation of Sodexo. Phase II of this project would be
installing the cooling unit, powered by renewable energy systems like solar PV and/or ground
source heat pumps—UVM is interested in exploring geothermal energy on campus.
On campus, students from the undergraduate Food Systems program, and the Food
Systems Master’s program, would be involved in the design and implementation of the
feasibility study. A project like this could constitute a Master’s thesis or project for a Food
Systems or CDAE Master’s student; this proposal embeds significant research questions around
where in the food chain production and distribution chain cold storage is best positioned, as well
as how institutions fit into this picture. Students from agriculture and life sciences, engineering,
business, economics, and environmental programs could be involved in the research phase as
well. The Horticulture Farm, Common Ground Student Farm, and the College of Agriculture
and Life Sciences are also potential partners. Physical Plant and Facilities would be involved as
well.
The Intervale Food Hub, UVM Extension, and the Farm to Plate network are all
interested in exploring and piloting cold storage projects, and would be partners and mentors in
this work.
The goal would be to complete the feasibility study in the space of an academic year.
Phase I: Feasibility Study: Spring 2013
Phase II: Implementation, based on results of the Feasibility Study: Fall 2014
Benefits and Results:
Describe the educational, environmental, and economic benefits this project will provide (for
example, energy savings, return on investment, reductions in greenhouse gas emissions, learning
opportunities and outcomes, or any other broader impacts on the university community).
Determining ways to strengthen local food systems is a hot topic right now, especially in
Vermont. Plus, student interest in the link between energy and food systems has been increasing
as shown by the growth in related classes and clubs within the past few years. This would
provide an opportunity for students to conduct meaningful research that could be applied beyond
the borders of the university (for example, Vermont’s Farm to Plate Strategic Plan goal of
reaching 10% local food in state by 2021).
Local food travels less and produces less greenhouse gas emissions; and transportation is
currently one of the largest contributors to UVM’s carbon footprint. Researching the possibility
of storing, and therefore sourcing, more local food aligns UVM’s goal of reaching carbon
neutrality by 2025. Upon the results of the feasibility study, Phase II would implement this
innovative system, offering educational opportunities for students in disciplines ranging from
agriculture to engineering to community development. It would also serve as a much-needed
model for other institutions, as well as members of Vermont’s agricultural community.
Investigating innovative ways to increase local food purchasing early is a step in the right
direction to food security for our university, and by purchasing locally we also benefit and grow
our local economy and community.
Student Engagement:
How, specifically, will this project provide opportunities for student engagement?
There are many classes offered at the graduate and undergraduate level that could
incorporate this research into their semester projects as a service-learning opportunity. An
individual or individuals in any of the departments listed below (plus more) could conduct
aspects of this feasibility study as a senior thesis or capstone project. The feasibility study itself
could be a Food Systems or CDAE graduate thesis or project. An internship could be
incorporated into the feasibility study as well.
Nutrition and Food Systems
NFS 73 - Farm to Food System - Susan Munkres
NFS 153 - Principles of Food Technology - Todd Jay Pritchard
NFS 250 - Food Service Systems - Sylvia Maria Geiger
Food Systems
FS 345 - Food Systems, Society & Policy - Amy Bell Trubek
FS 340 - Food Systems, Science & Policy - Paul Stephen Kindstedt
CDAE251/FS 395 - Research Methods - Jane Kolodinsky
CDAE
CDAE 250 - Applied Research Methods - David Conner
CDAE 295 - Marketing Social Change: Food & Health - Andrea Lee Grayson
CDAE 395 - The Economics of Food Systems - David S Conner
Environmental Science
ENSC 185 - Principals & Applications of Renewable Energy - Gary Flomenhoft
ENSC 285 - Principals & Applications of Renewable Energy - Gary Flomenhoft
Environmental Studies
ENVS 195 - Vermont Food Systems
ENVS 295 - Energy Use In Food Systems - Eric Garza
ENVS 194 - Campus Sustainability - Gioa Thompson
ENVS 195 - Vermont Energy Systems - Logan Brown
Physics
PHYS 009 - Energy and the Environment - Malcom Sanders
Engineering
EE 295 - Energy Systems Engineering - Walter John Varhue
ME 195 - Building Energy Systems - William Louisos
ME 195 - Global Renewable Energy - William Louisos
Various student clubs and organizations on campus could also get involved:
 Eco-Reps
 VSTEP – Vermont Student Environmental Program
 SEEDS – Student Environmental Educators Doing Service
 Slade Gardening Cooperative
 Sprouting Possibilities (environmental education)
 Vermont Campus Energy Group
 Ecological Green Design Students
 IEEE AERO – International Electrical and Electronics Engineers Alternative Energy
Racing Organization
 Real Food Working Group
 Dining Services Advisory Council
Suggested Project Champion(s):
Include the names, phone numbers, email addresses, roles, and departmental affiliations of
individuals who may be interested in developing this idea into an implemented project.
The individuals below have all expressed interest and strong support for this project in
light of UVM and state food system goals:
Kate Blofson- Office of Sustainability
Graduate Fellow
Phone: (802) 656-0895
Email: kblofson@uvm.edu
Chris Callahan- UVM Extension
Engineer and Assistant Professor of Agricultural Engineering
Phone: (802) 773-3349 ext. 277
Email: Chris.callahan@uvm.edu
Mark Cannella- UVM Extension
Farm Business Management Specialist
Phone: (802) 223-2389
Email: Mark.Cannella@uvm.edu
Erica Campbell- Farm to Plate
Program Director
Phone: (802) 828-3745
Email: farm2plate@vsjf.org
Eric DeLuca- National Cooperative Business Associate
Program Manager
Phone: (413) 854-3428
Email: edeluc@ncba.coop
Sona Desai- Intervale Center
Food Hub Manager
Phone: (802) 660-0440 x112
Email: sona@intervale.org
Jane Kolodinsky- UVM Food Systems Spire
Steering Committee Chair
Phone: (802) 656-4616
Email: jkolodin@uvm.edu
Caylin McKee- University Dining Services/Sodexo
Social Media & Sustainability Outreach Coordinator
Phone: (802) 656-7911
Email: camckee@uvm.edu
Brian Roper- University Dining Services/Sodexo
Executive Chef
Phone: (802) 656-8643
Email: brian.roper@uvm.edu
Projected Budget and Budget Justification:
Outline the project budget, justifying the need for all expenditures.
Budgeting would be very different depending on who conducts the research. Because our
goal is to have high student involvement, we expect to need minimal financial support in Phase I.
≤ $1,000 to support undergraduate student research as a thesis/project
≤ $1,000 to support undergraduate student research as a for-credit internship
~ $5,000 to fund a graduate student’s research
~ $5,000 to fund an undergraduate student research internship
For Phase II—the implementation phase, pending study results—we would likely be
pursuing a grant somewhere in the range of $10,000-$30,000. Project costs are expected to be no
less than 1 million. Identifying additional funding sources would be necessary.
Justification for use of student-supported- CEF Funds:
Why is this project appropriate for the Clean Energy Fund, as opposed to another funding
source? What complementary in-kind or monetary support does this project have?
Students have a strong interest and stake in ensuring that their food on campus is
procured locally. Stakeholders like Sodexo, Farm to Plate, UVM Food Systems Spire and UVM
Extension among others are all interested in finding solutions to seasonality barriers Vermont
(and UVM UDS) faces, so there are outside supporters of this effort that could include funding
beyond a CEF contribution. CEF funding will ensure that this research is centered on renewable
energy and student involvement. It is simple enough to add more cold storage to UVM’s kitchens
but the goal of this research would be to determine the feasibility of increasing storage, and in
turn local food purchasing, without increasing UVM’s carbon footprint.