Tag Archives: food access

Dumpster Diving for Food at the Supermarket

Posted by Erica Houskeeper | May 9, 2017

UVM senior Rose Thackeray walked behind the Price Chopper on Shelburne Road and stuffed her canvas bag with an assortment of produce: cucumber, celeriac, onions, broccoli rabe, apples, bananas, potatoes, green pepper and a lemon. In an interview with Seven Days, … Continue reading →

Posted in Culture, Environmental | Tagged food access, food culture, hunger, UVM, Vermont | 4 Comments

How Hannaford Set the Supermarket Standard for Selling Local Food

Posted by Erica Houskeeper | April 7, 2017

Chelsea Wagner wants more consumers to buy local food. A specialist for Hannaford’s Local program, Wagner works with farmers and producers across the region to give them shelf space at Hannaford supermarkets across five states. Chelsea Wagner

Posted in Vermont | Tagged farming, food access, local foods, Vermont | 1 Comment

Exploring Food Waste and Food Insecurity at UVM

Posted by Guest Author | November 17, 2016

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 →

Posted in UVM | Tagged diet, food access, hunger, UVM | Leave a comment

Alumna Danielle Fleury Finds Farm to School Success in the Northeast

Posted by Erica Houskeeper | September 21, 2016

Burlington’s progressive values are what first attracted Danielle Fleury to UVM. It wasn’t long after she arrived on campus that she became personally interested in local food systems. While taking an environmental studies course at UVM, she first learned about … Continue reading →

Posted in Health, UVM, Vermont | Tagged education, food access, local foods | Leave a comment

Learning the Business of Local Food in the UVM Food Hub Program

Posted by Erica Houskeeper | September 16, 2016

Benjamin Bartley’s career has touched many facets of the food industry, from baker, cook, and butcher to educator, advocate, and program director. The University of Florida alumnus, who graduated with degrees in religion and political science, completed UVM’s Food Hub … Continue reading →