As the U.S. Department of Agriculture prepares guidelines for labeling products that contain genetically modified ingredients, a new study from the University of Vermont reveals that a simple disclosure can improve consumer attitudes toward GMO food.
Rachel Heath, Community and International Development '17 is the first student to graduate from the academic partnership program between the University of Vermont and Vermont Law School wherein students spend 3 years at UVM and 2 years at VLS, completing both their Bachelor's and Juris Doctorate degrees in a 5-year window.
Like most sugarmakers, Brian Stowe was used to working without a break from the start of the maple sugaring season in early spring to its bitter end in mid- to late April.
- Continuing Community Development in Peru
- College of Agriculture and Life Sciences graduates urged to listen carefully, stay curious
- College of Agriculture and Life Sciences Honors Outstanding Students and Alumni
- Dr. Lizzy winner of Kroepsch-Maurice Excellence in Teaching Award 2018
- Assistant Professor Launches Directory of U.S. Social Enterprises
- People Waste Nearly a Pound of Food Daily
- UVM Professor Travels to Russia to Study Seeds
- New Book by UVM's Trubek Offers Anthropologist's Take on Modern American Cooking
- Genetic Limits Threaten Chickpeas, a Globally Critical Food
- Opening the Genome of a Major Pest
- 1 of 25
- next ›