Catering Services
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 Catering Menus
We are pleased to present our 2024 Winter Menu
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.