Monthly Archives: June 2016

A Successful Exercise in Zero Food Waste at UVM

By Eva Sherman UVM hosted this month the 5th Annual UVM Food Systems Summit, which engaged attendees in conversations about “what makes food good?” This included topics of food security, GMOs, and food waste. From the UVM Dining perspective, that … Continue reading

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Alumna Calley Hastings Finds the Sweet Spot in the Specialty Food World

A decade ago, Fat Toad Farm started out as a simple experiment in homesteading. Calley Hastings ‘07 and her family hand-milked a French alpine doe named Jupiter in their Brookfield garage to make goat’s milk caramel sauce for friends and … Continue reading

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Photo Journal: The 2016 Food Systems Summit

Last week, the 5th annual UVM Food Systems Summit drew 300 scholars, students, farmers, and representatives from business, nonprofit, and government sectors. The 2016 theme, “What Makes Food Good?” prompted provocative presentations and conversations during a packed two days, during which participants … Continue reading

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Tackling the Complexities and Challenges of a Globalized Food System

I was at the UVM Food Systems Summit last week listening to various conversations at packed tables around me. This year’s Summit focused on “What Makes Food Good?” The tables within earshot were trying to wrestle with this definition based … Continue reading

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UVM Summit Addresses “What Makes Food Good?”

By Hailey Grohman Who decides what good food is? Is it policymakers, researchers, corporate officers, consumers? How do they decide? Using scientific evidence, cultural values, or other factors? Further, what are the effects of these decisions? This week, hundreds of … Continue reading

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