Eating at Sterling
Sterling College has the most progressive food service of any college in the country. We grow a significant percentage of our own food, and source as much local food as possible. We do not have a food-service company. Instead, our chefs work alongside students to cook healthy, creative, and delicious meals. Our kitchen staff works hard to uphold the kitchen’s Mission Statement:
“The mission of Sterling’s Food Service is to manage the food system as an integral part of our educational programs by demonstrating a living-what-we-teach philosophy.”
Our kitchen best demonstrates this philosophy through composting, conserving energy and resources, eating seasonally, preparing our food from scratch, and recycling.
Sterling grown organic vegetables and meat are used in a whole-foods menu. We also supply many of our own eggs, maple syrup, and organic fruit.
We work hard to provide organic food as often as possible without falling into the trap of buying organic shipped in from far away. Most of the food we source locally is responsibly produced, if not “certified” organic. We also strive to provide organic grains, nuts, beans, flour and cereal as well as many other organic products whenever possible.
Sterling has a long history of supporting the surrounding community. As one of the few colleges in the country that runs its own kitchen, we extend that support by buying produce and products from our neighbors and local producers throughout the year.
Brault’s Slaughterhouse, Troy, local beef and pork
Brown’s Blueberries, Craftsbury, blueberries!
Bub’s Best, Craftsbury, spring greens, various vegetables in spring and early summer
Butterworks Farm, Westfield, awesome, whole milk yogurt, beans, cream, cornmeal and flour (when available)
Champlain Orchards, Shoreham, apples from August to late June, cider, butternut squash puree and apple sauce
Kingdom Maple, maple syrup
Pete’s Greens, Craftsbury, tomatoes, summer and winter greens, roots, seconds on various vegetables
Wild Branch Farm, Craftsbury, specialty meat (aka, the fancy stuff)
Vermont Soy, Hardwick, tofu and soy milk
Strafford Organic Creamery, milk
Gopher Broke Farm, poultry
Hall's Orchard, apples
Greenfield Highland Beef, beef
Boyden Farm, beef
Rhapsody Natural Foods, tempeh
Cabot Creamery, cheese, butter, cottage cheese and sour cream