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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
Tag Archives: UVM
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
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
Posted in Economic, Environmental, UVM
Tagged Economy, education, Environment, UVM, uvm food summit
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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
UVM On Track to Surpass Goal for “Real” Food Purchases
By Alison Nihart The University of Vermont is on track to surpass its current goal of purchasing 20 percent local, sustainable, fair, and humane food. In the 2015-2016 school year, 19 percent of the food purchased by UVM Dining qualified … Continue reading
An Unlikely Fellow: Dispatches from the Trenches of Institutional Dining
By Hailey Grohman At first glance, a stuffy conference room on the third floor of the Dean of Students building may not seem like the development site for the future of institutional food systems. It’s not a particularly glamorous place, … Continue reading
