University of Vermont

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

Michael Pollan, during a 2014 visit to the University of Vermont to discuss his book, Cooked: A Natural History of Transformation

Food Systems Graduate Program

A Transdisciplinary Approach to Food Systems

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.

Integrated Curriculum

Our program draws from over thirty UVM faculty members with primary affiliations in fifteen departments extended across four colleges. The program curriculum integrates humanities, social and natural science approaches to understanding complex and interdependent food systems of varying scope and scale.

Students examine key issues in our contemporary food system through:
  • Collaborate with community partners on a variety of food systems problems and solutions
  • Engage in experiential education from farm-to-plate, in the field and in the laboratory
  • Integrate ideas and knowledge using a transdisciplinary approach

Vermont As A Living Laboratory

Vermont is a national leader in innovative food systems work and students in this program have the unique opportunity to gain practical experience while engaging with projects such as farm-to-plate initiatives and regional food hubs, incubator and value-added food businesses, alternative farming practices and policy making at all levels of government.