Themes
-
-
UVM Food Systems Resources
Blogroll
- Beginning Farmers
- Chelsea Green
- Civil Eats
- CNN Eatocracy
- Ecocentric
- Epicurious Epi-log
- Ethicurean
- Field Notes
- Food + Tech Connect
- Michael Pollan
- New York Times Diner's Journal
- NPR's The Salt
- On Food (Mark Bittman's Blog)
- Politics of the Plate
- Smithsonian Food & Think
- The Greenhorns Blog
- Vermont New Farmer Network
- Women's Agricultural Network
Author Archives: Guest Author
Organic Farming’s Deep Roots in Soil
By Maddie Monty Lady Eve Balfour was an early pioneer of organic farming. Born in the U.K. in 1898, she bought her first farm in 1919 and in 1939 launched The Haughley Experiment, the first long-term comparative study of organic … Continue reading
Posted in Environmental, Vermont
Tagged Environment, farming, organic, organic farming, Vermont
6 Comments
The Dish: Weighing in on Reducing Food Waste
By Sarah Bhimani Last week City Market hosted The Dish’s ninth panel discussion. The topic of the evening was food waste and was moderated by Alison Nihart from UVM’s Food Systems Initiative. The panel included Theresa Snow from Salvation Farms, … Continue reading
Farm to Preschool Movement Creates a Culture of Inclusion and Generosity
By Alison Bell For close to a decade, the Burlington Children’s Space (BCS) been working to develop a culture of food security to benefit the children and families that they serve. The preschool is located in Burlington’s Old North End … Continue reading
The Skinny Pancake Keeps It Local and Finds Success at UVM
By Mariam Haq ‘16 and Jasper Wei ‘17 The Skinny Pancake began as a food cart vendor specializing in crêpes on Church Street. Over the years, it has grown into a restaurant group with several locations in Vermont and one … Continue reading
Exploring Food Waste and Food Insecurity at UVM
By Caylin McKee UVM Dining Sustainability Manager The United Nations estimates that one-third of the food produced in the world for human consumption every year goes to waste. Per capita waste by consumers is between 95-115 kilograms a year in … Continue reading
