The Climate Kitchen (CK) Summer Research Institute is an immersive, in-lab summer research program that takes place over a six-week period in the summer. It provides students with the opportunity to explore an area of research that aligns with the Climate Kitchen Mission and Vision. 

Graduate students work with faculty in themed research teams, moving through the various stages of experimentation as they use research tools and methods to explore and document emerging findings.

Applications are accepted in March each year. 

2026 Teams

Team Saffron

Focus: Explore how a local specialty crop might become a more economically viable food product.

• Will research and develop value-added products using Vermont-grown saffron.
• Will work through the full pipeline: product concept, recipe development, testing, and feasibility assessment.
• Will explore how a niche, high-value crop might support local agriculture and food entrepreneurship in Vermont.

Team Buckwheat

Focus: Experiment with the milling of buckwheat, an underutilized, climate-resilient crop with numerous food applications.

• Will use buckwheat grown at UVM’s Nordic Farm.
• Will experiment with stone-milling techniques to optimize flour texture and performance.
• Will test how different grinds perform across a range of culinary applications.

Team Edible Forest

Focus: How forest-foraged foods might contribute to our diets.

• Will investigate food foraged in the forest.
• Will develop preservation methods (drying, fermenting, etc.).
• Will aim to extend use beyond their natural window of availability.

Team Wild

Focus: Using invasive species as food resources.

• Will identify edible invasive plants.
• Will develop techniques to transform them into usable, appealing ingredients.
• Will reframe ecological challenges as culinary opportunities.