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 - Research and Pedagogy Director

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.

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.
Alec Adams headshot

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 who provide oversight and guidance to the ever-evolving work of the Climate Kitchen.  

  • Judith Anglin, Nutrition and Food Sciences 

  • Justin Dreslinski, Sodexo 

  • Polly Ericksen, Food Systems Research Institute 

  • Jon Erickson, Rubenstein School of Environment and Natural Resources 

  • Cara Feldman-Hunt, Osher Center for Integrative Health 

  • Diane Imrie, University of Vermont Health Network 

  • Jason Konefal, Community Development and Applied Economics 

  • Teresa Mares, Anthropology 

  • Nicole Reilly, University Dining Services/ Sodexo 

Partnerships and Donors

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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 

 

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

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

 

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