When we take the messy, inconvenient, inefficient leaves
and stems and peels and bones out of our food, when we take
the cooking out of our food, we take away the old, elegant
solution of how to feed ourselves affordably and responsibly."
—Tamar Adler, chef and author, speaking at UVM’s 2013 Food Systems Summit
Washington Monthly ranked UVM twenty-fourth among all colleges and universities in the nation on its “Best Bang for the Buck” list.
UVM is ranked fourteenth on U.S. News & World Report’s “Up-and-Coming” schools list for making “the most promising and innovative changes in the areas of academics, faculty, and student life.” The university also ranks thirty-fourth among 173 public universities and eighty-second among national universities, a ten-place rise over last year.