University of Vermont

Food Systems Initiative

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Food Systems Events



Thursday, March 6, 2014

Cheese & Culture

Time: 6:30 p.m. to 8:00 p.m.
Location: Davis Auditorium, Medical Center
Description: Paul Kidstedt, Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont

Paul will shed light on the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. Paul will also discuss how the availability of salt shaped cheese making history, the role of spirituality in cheese making, and how local and distant marketplaces shaped the history of cheese. This class will include a cheese tasting. There will be a book sale and signing after the talk.


A Fletcher Allen Healthsource Class. For more information, call 802-847-2278.

Registration required: www.fletcherallen.org/community_resources/healthsource_educational_outreach/

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Thursday, March 13, 2014

Lecture: The Case of the Killer Cookie

Time: 3:00 p.m. to 4:00 p.m.
Location: Frank Livak Ballroom, Davis Cntr
Description: Logging, Oil Palm, and Biodiversity Conservation in Southeast Asia
David Wilcove
Free and open to the public

What's the oil in your cookie? Forest clearing to create cropland for palm oil plantations is devastating vast swaths of southeast Asia, arguably the hottest of the world’s biodiversity hotspots. Renowned biologist David Wilcove has studied the impacts of both forestry and agriculture on the region’s plants and animals.Wilcove's talk will argue that, based on economic studies, the conservation situation in Asia is grim but far from hopeless.

Wilcove is professor of public affairs and ecology and evolutionary biology at Princeton’s Woodrow Wilson School. Prior to joining the faculty of Princeton University, he was senior ecologist for The Wilderness Society and Environmental Defense Fund, where he developed science-based strategies to protect endangered species. He is author of No Way Home: The Decline of the World’s Great Animal Migrations (2008), The Condor’s Shadow: The Loss and Recovery of Wildlife in America (1999), and numerous technical and popular articles in the fields of conservation biology, ornithology, and endangered species protection. Wilcove received the Distinguished Service Award of the Society for Conservation Biology in recognition of his work on behalf of endangered species. He received a doctorate in biology from Princeton University (1985) and a bachelor of science from Yale University (1980).

The talk is part of UVM's Burack Distinguished Lecture Series.

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Monday, March 17, 2014

Campus Food & Energy Seminar: Chris Gassman on Climate Impacts

Time: 3:30 p.m. to 4:45 p.m.
Location: Frank Livak Ballroom, Davis Cntr
Description: The Impacts of Campus Food on Climate Change

Our current food system is extremely energy intensive. The second seminar in this series will explore the ways in which our food system interacts with a changing climate. Chris Gassman will speak to the ways we can measure the energy impacts of the university food system, and how we can help reduce our carbon "foodprint."

Chris Gassman works with businesses on sustainability initiatives, including the development of the Compass Group's "Carbon Foodprint Toolkit," which measures the climate impact of institutional food service.

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Wednesday, March 19, 2014

Fresh Food: An Unnatural History

Time: 6:00 p.m. to 7:00 p.m.
Location: UVM Fleming Musuem
Description: Susanne Freidberg, Professor and Chair, Department of Geography, Dartmouth College

Susanne Freidberg will discuss the history of freshness in food, and how the meaning of this ephemeral quality has changed along with the technologies that protect it.

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Wednesday, March 26, 2014

Campus Food & Energy Seminar: What Does Google Eat?

Time: 3:30 p.m. to 4:45 p.m.
Location: Sugar Maple Ballroom, Davis
Description: Featuring: Helene York
Director of Procurement for Dining Services at Google

What does Google eat? That's a question Helene York answers every day as she decides how to prioritize sustainable food purchasing for Google employees. Helene will share the framework she's developed to help make those decisions, and share examples from her work with the Bon Appétit Management Company. Presentation will be followed by a Q&A session.

The Spring 2014 Campus Food and Energy Seminar is examining the connections between food and energy systems, with a focus on the institutional level.

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Wednesday, April 2, 2014

Carlos Enrique Cavelier: From Pablo Escobar to FARC

Time: 11:45 a.m. to 12:45 p.m.
Location: Billings Library
Description: The University of Vermont School of Business Administration Hoffman Family Business Lecture Series is proud to welcome UVM alum, Carlos Enrique Cavelier.

Cavelier is the President of Alquería Dairy, the number one private processor of liquid milk in Colombia, and the major processor of the Andean Group in UHT milk production.

In addition to graduating from UVM, Cavelier earned a Masters in Public Administration from the Kennedy School of Government at Harvard University, and returned to Colombia to work as Assistant Professor at the Universidad de los Andes, and was elected a member of the City Council of Cajicá, State Senator and Congressman for Cundinamarca. He was later appointed Senior Advisor to the Minister of Agriculture for the National Rehabilitation Plan and Secretary General of the Ministry of Justice.

He has led various business initiatives, especially focused around strengthening the productivity of small dairy farmers in a traditionally former guerrilla area involving nearly 1,500 families. In 2007 he joined the Board of Directors of the Universidad de los Andes, and currently serves on its Executive Committee, he also served as Senior Advisor for Education for the Governor of the State of Cundinamarca. Carlos also serves as President of the Board of the Bogotá Food Bank, Vice-President of the Board of the Colombian Association of Food Banks, and Board Member of the Global Food Banking Network, The Colombian Association of Entrepreneurs for Education, the Colombian Competitiveness Council and the Barraquer Ophthalmological Clinic.

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Monday, April 7, 2014

Campus Food & Energy Seminar #4: Revolutionizing the Lunch Line

Time: 3:30 p.m. to 4:45 p.m.
Location: Frank Livak Ballroom, Davis Cntr
Description: Revolutionizing the Lunch Line: How institutions are reimagining their food systems
A panel discussion with representatives from Farm to Institution New England, Health Care Without Harm, and the Real Food Challenge

In the fourth and final Campus Food and Energy Seminar, our panelists will discuss sustainability trends they are seeing across institutions. Each panelist will discuss their organization’s mission and goals, key strategies and actions to increase local and sustainable food procurement, and the common challenges institutions face in attempting to increase the sustainability of their food system.

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Tuesday, April 22, 2014

Carol Adams: The Sexual Politics of Meat

Time: 6:00 p.m. to 7:30 p.m.
Location: Grand Maple Ballroom, Davis Cntr
Description: The Sexual Politics of Meat Slide Show is a dynamic and challenging presentation that discusses the images of women and animals in contemporary popular culture, explaining the animalizing of women in contemporary cultural images and the sexualizing of animals used for food.

The Slide Show provides an ecofeminist analysis of the interconnected oppressions of sexism, racism, and speciesism by exploring the way popular culture presents images of race, gender, and species to further oppressive attitudes.

Drawing upon images from popular culture, Carol Adams will answer the question: how does someone become a piece of meat?

Talk will be followed by a book signing. This event is brought to you by the Vermont Students for Animal Protection, Campus Programs, the Environmental Studies Department, the Philosophy Department, and the Gender, Sexuality, and Women's Studies Department.

Facebook event: www.facebook.com/events/1423289621259497/

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Tuesday, May 13, 2014

The Dinner Table: A seasonal tasting event

Time: 5:00 p.m. to 6:30 p.m.
Location: UVM Fleming Museum
Description: Chefs Cynthia Belliveau, UVM Food Systems faculty, and Molly Stevens, award-winning cookbook author, explore the rituals and delights of communal dining as they prepare a small tasting menu in celebration of the season. Enjoy the pleasures of the table with good food and conversation in the Fleming Museum's beautiful Marble Court.

$15 per person. Space is limited. Register by email to fleming@uvm.edu

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Thursday, June 12, 2014

Cheese & Culture: A History

Time: 5:00 p.m. to 7:00 p.m.
Location: Shelburne Farms
Description: $40 (includes cheese tasting with wine pairing)
Paul Kindstedt, professor of Food Science in the Department of Nutrition and Food Sciences at UVM

Join Paul Kindstedt for an interactive journey through cheese history along the theme of environmental sustainability. The event will highlight six cheeses, selected to represent specific aspects of cheese history and will be paired with a complimentary wine.

Details: www.shelburnefarms.org/calendar/event/cheese-and-culture-a-history-of-cheese-and-its-place-in-western-civilization

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Tuesday, June 17, 2014

UVM Food Systems Summit

Time: 12:00 p.m. to 5:00 p.m.
Location: Grand Maple Ballroom, Davis Cntr
Description: The Necessary [r] Evolution for Sustainable Food Systems

The UVM Food Systems Summit is an annual event drawing scholars, practitioners, and food systems leaders to engage in dialogue on the pressing food systems issues facing our world. The Summit will include keynote addresses from food systems leaders, as well as panel discussions with scholars and practitioners.

For details and registration, visit www.uvm.edu/foodsystemssummit

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Wednesday, June 18, 2014

UVM Food Systems Summit

Time: 8:30 a.m. to 5:00 p.m.
Location: Grand Maple Ballroom, Davis Cntr
Description: The Necessary [r] Evolution for Sustainable Food Systems

The UVM Food Systems Summit is an annual event drawing scholars, practitioners, and food systems leaders to engage in dialogue on the pressing food systems issues facing our world. The Summit will include keynote addresses from food systems leaders, as well as panel discussions with scholars and practitioners.

For details and registration, visit www.uvm.edu/foodsystemssummit

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Friday, September 12, 2014

Fernando Funes Aguilar - Sustainable Agriculture & Resistance

Time: 1:30 p.m. to 2:30 p.m.
Location: Davis Center 403
Description: Sustainable Agriculture and Resistance: Transforming Food Production in Cuba

Fernando Funes Aguilar, Professor and Researcher at Agricultural Experimental Station Indio Hatuey, Matanzas, Cuba

Co-sponsors: Vermont Caribbean Institute, UVM Plant and Soil Science, the UVM Agroecology and Rural Livelihoods Group, the Gund Institute for Ecological Economics, and the UVM Food Systems Initiative

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Tuesday, September 16, 2014

Richard Beck, SVP Pepsico

Time: 11:45 a.m. to 12:45 p.m.
Location: Waterman Memorial Lounge
Description: Rich Beck is SVP, PepsiCo Global Operations. Prior to being named SVP of PepsiCo Chicago, Rich served as senior vice president, Operations for Frito-Lay North America, a position he assumed in 2005. Before joining PepsiCo in 1993, Rich spent 12 years at General Electric. He holds an undergraduate degree in Industrial Engineering from the University of Vermont and an MBA from Rollins College.

Sponsored by the UVM School of Business Administration Dean's Leadership Speaker Series

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Thursday, October 30, 2014

Michael Pollan

Time: 5:00 p.m. to 6:00 p.m.
Location: Ira Allen Chapel, UVM
Description: Join us for an evening with Michael Pollan, author of "Cooked," the 2014 UVM First Year Read
Host: Amy Trubek, Associate Professor in Nutrition and Food Sciences
Details: www.uvm.edu/~slife/orientation/?Page=summerread.html&SM=menu-fyprograms.html

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Friday, December 26, 2014

Winter Break

Day Event

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Monday, December 29, 2014

Winter Break

Day Event

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Tuesday, December 30, 2014

Winter Break

Day Event

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Friday, January 2, 2015

Winter Break

Day Event

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