College of Agriculture and Life Sciences

About Us

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The Climate Kitchen is a place to figure out what to do next, with emphasis on anticipating the future. And to do so while keeping in mind there must be more opportunities for mitigating climate change and promoting individual and planetary health. 

A kitchen is more than a room for storing and making food, it is also a place of transformation and site of collaboration. The Climate Kitchen reimagines the function and purpose of a kitchen to help serve future generations of cooks, of all types. 

Meet the Core Team

Amy B. Trubek - Director

Dr. Trubek is Professor of Nutrition and Food Sciences and the founding faculty director of the Food Systems Graduate Program. She oversees integrating the design of the Climate Kitchen with research and pedagogical goals around food and climate change.

Cynthia Belliveau - Senior Strategic Advisor

The former Dean of Continuing and Distance Education and Research Faculty Emerita in Nutrition and Food Sciences, she advises the team on techniques for emergent research and pedagogy to address food and climate change.
Sarra Talib

Sarra Talib - Sustainability Tenets Coordinator

A doctoral student in Food Systems with research interests in the best strategies for designing waste out of food systems, with a focus on kitchen work, especially professional kitchens and those who manage them. She advises the team on current innovations in technology, policy and practice.
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Melanie Narciso- Postdoctoral Associate/ Sustainability Tenets Education Fellow

Melanie is a food and nutrition anthropologist. She is an advocate for reconnecting society with their food particularly through sensorial and embodied ways. She is researching the role of a Climate Kitchen sponsored-course in fostering sustainable food practices.
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Caitlin Morgan - Associate Director

Caitlin has a Ph.D. in Food Systems, with work focusing on the intersection of environmental and social sustainability. She oversees the long-term research and daily operations of the Climate Kitchen.

Climate Kitchen Affiliates

Emily Barbour - Foods Lab Manager (Nutrition and Food Sciences, CALS)

Emily coordinates all the activities in the Nutrition and Food Sciences Foods Lab and supports relationships with groups and programs around the university.

Amy Finley

Amy has a passion for food and an interest in the relationship between cooking and food systems. She works on the ongoing research around the role of cooking and food agency.
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Alec Adams - Assistant Dean of Administration (Grossman School of Business)

Alec is the Assistant Dean of Administration and Finance at the Grossman School of Business. He advises the team on developing relevant kitchen spaces and other operational matters.

Advisory Board

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We are grateful for the leadership of our project advisory board, a group of campus leaders at UVM who provide oversight and guidance to the ever-evolving work of the Climate Kitchen.  

Partnerships and Donors

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The Climate Kitchen is generously funded by the Food Systems Research Institute at the University of Vermont.

The success of the Climate Kitchen is based on collaborative relationships and partnerships.  

On campus, we work with 

  • The Department of Nutrition and Food Sciences  

  • The Osher Center for Integrative Health  

  • The Horticulture Farm 

  • UVM Dining 

 

Interested in collaborating with the Climate Kitchen? Reach out to Amy Trubek, atrubek@uvm.edu

 

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