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University of Vermont Officials Praise Justices After Supreme Court Affirmative Action Decision

In the wake of the U.S. Supreme Court’s affirmative action decision upholding the right of the University of Texas-Austin to consider race as one of many factors in admissions decisions, officials at the University of Vermont praised the ruling.

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Food Systems Summit keynote speakers


Summit Explores What Makes Food Good

For Susan Edwards, a University of Vermont Extension nutritionist and farmer’s wife, good food is local and seasonal. For about four weeks in the spring, she eats asparagus, then enjoys strawberries as long as they are available nearby, she told about 30 fellow attendees at the University of Vermont Food Systems Summit last week.

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Mindy Scheier and family


Fashion for All

In the United States, 5.4 percent of the age five-to-17 demographic has a disability. This large population’s options for contemporary clothing have long been woefully limited. Enter Mindy Menkowitz Scheier ’93, founder of Runway of Dreams, a nonprofit organization leading change in the fashion world and in our perceptions of ...

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Pramodita Sharma being awarded degree


Business Professor Awarded Honorary Doctorate from Jönköping University

Pramodita Sharma, the Sanders Professor for Family Business in the Grossman School of Business, was awarded an honorary doctorate from Jönköping University at the Swedish university’s inauguration and conferment ceremony in May.

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SEMBA class


SEMBA Wins National Award for Innovative Sustainability Curriculum

The University of Vermont’s Sustainable Entrepreneurship MBA (SEMBA) program in the Grossman School of Business has been named the 2015 Grand Prize winner of the Dr. Alfred N. and Lynn Manos Page Prize for Sustainability Issues in Business Curricula.

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Student at UVM Cafeteria


UVM On Track to Surpass Goal for 'Real' Food Purchases

University of Vermont is on track to surpass its current goal of purchasing 20 percent local, sustainable, fair, and humane food. In the 2015-2016 school year, 19 percent of the food purchased by UVM Dining qualified as “real” according to the Real Food Challenge, indicating that the institution is likely to exceed 20 percent Real Food by 2020, the current target date.

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