Climate Kitchen News List Climate Kitchen’s Team Edible Forest Explores the Possibilities of Aronia Berries Aronia berries are well suited to Vermont’s climate, growing on hardy, low-maintenance shrubs that both beautify the landscape and offer... Alumna Kristina Zontini's Super Secret Ice Cream is Super Big Success When Kristina Zontini graduated from UVM in 2011 with a degree in Community and International Development and a minor in Food Systems, she didn’t... Professor Amy Trubek in France: Culinary Tradition, Sustainability, and UVM’s Climate Kitchen Professor Amy Trubek, a cultural anthropologist and trained chef, has spent her career examining the cultural, historical, and social dimensions of... Rethinking Scraps: Exploring the Culinary Potential of Back-of-House Food Waste Since 1997, UVM Dining has diverted food scraps from landfill through its composting program. Today, UVM diverts approximately 15 tons of food scraps... Designing Waste Out of the Menu A carrot spends about sixty days growing in the soil before it’s harvested, transported, and prepped, only for its peels and tops to be tossed... Green Gourmet: UVM Dining and Climate Kitchen's Sustainable Menu The UVM Climate Kitchen recently collaborated with UVM Dining to bring a special menu to Waterman Manor in honor of Earth Week. This menu aimed to... Showing Some Love for the Planet, Through Baking What better way to say “I love you” to the planet this Valentine's Day than by cooking up a delicious (and sustainable) treat?Kevin Markey, a... From Scraps to Stats: Testing a Tabletop Food Recycler at the Climate Kitchen For many home cooks, food waste is a constant challenge—what can you do with apple cores and onion skins? Composting and food scrap recycling are... Sustainable Celebrations for a Changing Planet Harvest season is traditionally a time of abundance, where we reflect on all that the Earth provides. It's a moment to express gratitude for our...
