University of Vermont

Food Systems Graduate Program

vegetables

Sowing the Seeds of Success

Food Systems is an exciting and flourishing domain of inquiry, one that looks at the complex and interdependent relationships between humans and their food - everything from microbes found in compost facilities to global trade agreements.

Always keeping in mind that food systems are evolving and dynamic, our curriculum integrates social science, humanities and natural science approaches to understanding connections among vital interests of humanity in creating nourishment, pursuing health and well-being and sustaining the environment.

Students examine the breadth and complexity of key issues in our contemporary food system:

  • Collaborate with community partners to work on food systems problems and solutions
  • Engage in hands-on, skill-based education from farm (field work) to plate (kitchen
    work and food behavior) in field and laboratory settings
  • Develop mixed-method, transdisciplinary research projects

Vermont As A Living Laboratory

Vermont, a small rural state in northern New England, is a national leader in innovative food systems work. Farm-to-Plate initiatives and regional food hubs are working to increase the amount of fresh, local foods to schools, institutions, restaurants and homes. Incubator farms are supporting the growth of sustainable food businesses. Stakeholders across the food system, including policy makers, see the investment in local food production as a way to stimulate economic growth. MS in Food Systems students will have multiple opportunities to gain practical experience while engaging with exciting projects in Vermont.

Meet Our Students

Curious about our Food Systems students? Read their profiles to learn more about them and what drew them to the program.

This month we hear from Andrea Suozzo

View other student profiles: Kristina Sweet
Cecile Reuge
Rachel DiStefano
Kristyn Achilich

Recent Blog Posts

Kristyn Achilich - Food Safety vs. Food Security: On the Hubris of Food System Terminology

Maria Carabello - Food (and Fermentations) that Keep Us Connected

Gemelle Brion - Controlling Pests with Plants: The Power of Intercropping

Looking for information about the Food Systems Minor?

Read more about the program. >>

News and Events
  • Sustainable Agriculture and Resistance: Transforming Food Production in Cuba - Friday, September 12, 1:30 - 2:30 pm, Williams Family Room, Davis Center
  • Vermont Traditional Foods and Health Symposium - September 25-27, various locations. Learn more.
  • Save the Date: An Evening with Michael Pollan - Thursday, October 30, 5:30 pm, Ira Allen Chapel, UVM Campus. See details.
  • Vermont school cooks are transforming school food and they have just published a cookbook of 78 kid-inspired, nutritional, seasonal recipes. Check it out!
  • Visit the Food Systems Initiative website for more food news and events information.

Last modified September 10 2014 12:52 PM

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