University of Vermont

University Communications

Art of Eating Magazine Profiles UVM Food and Energy Systems Specialist

The Art of Eating magazine features research by the Rubenstein School’s Eric Garza, an expert in energy use in food systems. The story examines Garza’s work, which shows the environmental costs, or inputs, of producing food, which he estimates -- all factors considered -- to be around 20 calories per calorie of food. Major correction will come as an evolution over time, he believes, in the form of less mechanization and fewer toxic chemicals; a larger role for organic and biodynamic growing methods; and more human labor, practiced on a smaller scale. “A normal part of culture is change,” Garza says. Read the story…