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62 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2016 ON-SITE PROFILE I n 2003 when The University of Vermont Medical Center (UVMMC) in Burlington constructed an Ambulatory Care Center (ACC) facility, a space was carved out for foodservice. The space remained unoc- cupied until 2013 when senior leaders identified a need for this space to alleviate overcrowding in other foodservices on campus and to provide families with more space while they wait for loved ones to come out of surgery. In 2015 UVMMC opened the Garden Atrium in the ACC, located in East Pavilion 3 on the main entry level, as a quiet, beautiful, healing environment for people who are here during a stressful time. The space features a 100-seat restaurant, garden-related artwork, comfortable lounge seat- ing, a double-sided fireplace, books for loan and a rooftop garden with raised garden beds, fruit trees and herbs. Open to all patients, guests and staff, the dining facility offers a restorative place to refuel and relax. It also provides a more comfortable environment for people waiting in the main lobby area for loved ones in surgery. "On the food side, we enhanced the food to reflect the mission and values we already have," says Diane Imrie, MBA, RD, director of Nutrition Services. The website explains the mission: "At the University of Vermont Medical Center, we understand that nutrition and the environment are linked GARDEN ATRIUM AT THE UNIVERSITY OF VERMONT MEDICAL CENTER IN BURLINGTON Cultivating a healing environment for patients, visitors and staff, this café and lounge bring a new dimension to sustainable dining. By Donna Boss, Contributing Editor