Cynthia Belliveau is the dean of University of Vermont Continuing and Distance Education and teaches in the Department of Nutrition and Food Sciences. She teaches sustainability and economic development through the lens of food systems. Her courses are offered in the UVM Foods Lab and in Oaxaca, Mexico. She is the co-director of the John Dewey Kitchen Institute.
Dr. Belliveau is a former restaurant chef and owner. She previously taught at New England Culinary Institute. She serves on the Governor’s Agricultural Development Board and has held board/committee positions for the Vermont Businesses for Social Responsibility, the Lake Champlain Workforce Development Investment Board, and the Intervale Strategic Planning Committee.