This February, UVM student Gina Fiorile was one of eight Americans honored at the White House for their extraordinary work to enhance climate education and literacy across the country. It seemed a once-in-a-lifetime moment for the first-year from Saranac Lake, New York. But before even beginning her sophomore year, Fiorile has ...
UVM Dining will be offering maple syrup from the University of Vermont’s own Proctor Maple Research Center (PMRC), starting this fall. PMRC’s Grade A Dark maple syrup will be the standard across the campus’ nine dining locations.
The Intervale Food Hub, a social enterprise of Burlington-based nonprofit Intervale Center, is now an approved vendor to UVM Dining at the University of Vermont. The Intervale Food Hub is known for its subscription baskets containing local products including vegetables, eggs, meat, yogurt, and cheese from 40 Vermont producers. ...
Several factors combined to drive the worst blue-green algae bloom in northeastern Lake Champlain’s Missisquoi Bay in recent history. Scientists attribute these unsightly and toxin-producing blue-green algae, or cyanobacteria, blooms to a changing climate and changing nutrient inputs from our intensifying land use practices.
The University of Vermont welcomed Sen. Patrick Leahy (D-Vt.) to the Miller Research Farm on July 17 to highlight some of the research projects and programs developed with the $15 million in grants and funding Leahy helped secure as a lead negotiator of the 2014 Farm Bill.
Beside the garden at Champlain Elementary School, students from the University of Vermont and South Andros High School in the Bahamas work together to level the land for a compost system.