Climate Kitchen News List 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... 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.... Designing Waste Out of the Menu A carrot spends about sixty days growing in the soil before it’s harvested, transported, and... 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... 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... 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... Sustainable Celebrations for a Changing Planet Harvest season is traditionally a time of abundance, where we reflect on all that the Earth...
