University of Vermont

Food Systems Initiative

UVM Food Systems News

Food Systems Summit keynote speakers


Summit Explores What Makes Food Good

For Susan Edwards, a University of Vermont Extension nutritionist and farmer’s wife, good food is local and seasonal. For about four weeks in the spring, she eats asparagus, then enjoys strawberries as long as they are available nearby, she told about 30 fellow attendees at the University of Vermont Food Systems Summit last week.

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Student at UVM Cafeteria


UVM On Track to Surpass Goal for 'Real' Food Purchases

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 as “real” according to the Real Food Challenge, indicating that the institution is likely to exceed 20 percent Real Food by 2020, the current target date.

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saffron production in a high tunnel in St. Albans


Maple. Cheese. Saffron?

Vermont is famous around the globe for its maple syrup, cheese and craft beer. Soon, the state could add saffron to that list. Saffron? In Vermont? University of Vermont scientists think so.

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