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.
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.
It’s the height of irony. Irrigation systems designed to buffer farmers from the effects of a warming planet may be causing them to think their local area is cooler and wetter than it is, says research published June 1 in the journal Global Environmental Change – perceptions that other studies suggest may slow their efforts to address climate change.
Agricultural emissions, largely absent in Paris Climate deal, must be slashed to keep climate change within acceptable levels, UVM study finds.
Scattered in tide pools, sea stars draw us out to the coastline to glimpse the life thriving just along the edge of our terrestrial world — their distinctive profiles, iconic symbols of the ocean beyond.
Competing against teams from Georgia Tech, Michigan and Princeton, UVM’s Alternative Energy Racing Organization (AERO) once again delivered at the IEEE/SAE Formula Hybrid International Competition (FHIC) that took place this spring at the New Hampshire Motor Speedway. For 2016, the team won the IEEE Excellence in Electric ...