The UVM Climate Kitchen is a maker's space for collaboration and experimentation to help us reimagine the connection between food and climate change. All researchers and learners are welcome to join us in a process of emergent discovery.
Two students working at a cooktop

Our Mission

Our mission is to facilitate researchers, students, and communities in using the Climate Kitchen as a living laboratory as they explore new food systems possibilities.

Researchers weighing bags of food waste

Our Vision

The Climate Kitchen brings together researchers, students, and communities at UVM and beyond to develop more sustainable practices – from sourcing, to cooking, to eating – using the kitchen environment as a living laboratory.

About Us What We Do

Five Tenets for Building Sustainable Practices

The Five Tenets

The UVM Climate Kitchen is based around five tenets for building sustainable practices. These five evidence-based tenets address the push and pull between climate change and our food system and will inform research questions and experiments, and aid curriculum design. Click here to learn more.

Tenet One: Plant Forward

Assessing macro-micronutrient quality, experimenting with new plant and insect protein sources, enhancing culinary techniques.

Tenet Two: Integrating Tastes and Habits

Documenting eating preferences across various populations; building alternative foods that respond to sensory preferences.

Tenet Three: Low Waste

Designing waste out of food transformations (processing, preserving, cooking); alternative packaging and preservation systems.

Tenet Four: Whole Food Utilization

Using entire ingredients; promoting nutrient dense whole foods through the entire food system.

Tenet Five: Regional/Local Sourcing

Addressing the opportunities and barriers of seasonality to help build resilient local and regional food systems.

For more information, contact Director Amy Trubek, atrubek@uvm.edu 

The Climate Kitchen is funded by the Food Systems Research Institute.