University of Vermont

"UVM is pioneering some really important work in food systems, and I think some of the leaders of this movemnet will emerge from this place. It's one of the reasons it's a real privilege to speak here."

Michael Pollan, 2014 visit to UVM

Food Systems Graduate Program

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.