For Our On-Campus Guests, your first step is to make sure you submit a reservation through EMS, UVM's virtual event reservation system. From there browse our menus with current pricing and make your catering selections. We're just a phone call away at (802) 656-CATR (2287) should you have any questions regarding menu selections.  For all other questions regarding setting up catering events and EMS contact the Campus Events team at (802) 656-5667. 

(Note: First-time EMS user need to complete the virtual training before making your reservation).

For Our Off-Campus Guests, please contact University Event Services or by calling (802) 656-5665 for assistance in planning your event and/or reserving space.
UVM Student Club Catering Offer:
  • We are pleased to launch Square Tomato, offering affordable catering options for UVM student clubs. Selections from this menu are for pick up only Monday - Friday, 8AM - 6PM from the Davis Center 2nd Floor Kitchen. Please visit EMS to view menu, make selections, and place your order. 
Seasonal Lunch Buffet Offer:
  • Our Spring buffet menu is available February 12 - May 3, 2024 and features a local, seasonal menu. Please visit EMS to make selections, and place your order.

Supporting Local Farmers and Producers:
UVM Dining has a long history of partnering with local farmers, producers and distributors to help build and maintain a strong regional food system. We prioritize serving local, and seasonal produce on our catering menus, when available and are proud to feature the following local, farmers and producers:
  • Apples from Champlain Orchards (Shoreham, Vermont)
  • Beans and Vegan Burgers from Vermont Bean Crafters (Warren, Vermont)
  • Cheddar Cheese and Sour Cream from Cabot Creamery (Cabot, Vermont)
  • Coffee from Speeder and Earl's (Burlington, Vermont)
  • Falafel and Samosas from Global Village Foods (Quechee, Vermont)
  • Greens from Interval Food Hub (Burlington, Vermont)
  • Ground Beef from Black River Meats (Springfield, Vermont)
  • Milk and Half and Half from Miller Farm Milk (Vernon, Vermont)
  • Potatoes, Carrots, and Beets from Just Cut (Hardwick, Vermont)
  • Sweet Potatoes and Butternut Squash from Pioneer Valley Growers Association (Whately, Massachusetts)
  • Tofu from Vermont Soy (Hartwick, Vermont)
  • Yogurt from Larson Farm and Creamery (Wells, Vermont)
Visit to learn more about our Vermont First program.
Navigating Food Allergies and Special Dietary Needs:
UVM Dining is committed to providing safe and inclusive food for guests. Please be aware that our options are made in a facility that uses peanuts, tree nuts, wheat, shellfish, sesame, milk, eggs, and soy. Self-service buffets pose a high risk for cross-contact if you have anaphylactic food allergies, please reach out to your event coordinator. To view the full nutrition and allergen information click here.