College of Agriculture and Life Sciences
The UVM Climate Kitchen is a hub for research and education, investigating urgent questions about how we all can eat well in a rapidly changing climate.
Two students working at a cooktop

Our Mission

Our mission is to bridge the gap between culinary innovation and environmental stewardship through rigorous, kitchen-based research and education.

Our Mission

Our mission is to bridge the gap between culinary innovation and environmental stewardship through rigorous, kitchen-based research and education.

Researchers weighing bags of food waste

Our Vision

We envision world where the kitchen is recognized as a vital center for solving food systems problems through often unconventional experimentation, imaginative design, and a belief that we can make positive change.

About Us What We Do

Five Tenets for Building Sustainable Practices

The Five Tenets

The UVM Climate Kitchen is based around five tenets for building sustainable practices. These five evidence-based tenets address the push and pull between climate change and our food system and will inform research questions and experiments, and aid curriculum design. Click here to learn more.

Tenet One: Plant Forward

Assessing macro-micronutrient quality, experimenting with new plant and insect protein sources, enhancing culinary techniques.

Tenet Two: Integrating Tastes and Habits

Documenting eating preferences across various populations; building alternative foods that respond to sensory preferences.

Tenet Three: Low Waste

Designing waste out of food transformations (processing, preserving, cooking); alternative packaging and preservation systems.

Tenet Four: Whole Food Utilization

Using entire ingredients; promoting nutrient dense whole foods through the entire food system.

Tenet Five: Regional/Local Sourcing

Addressing the opportunities and barriers of seasonality to help build resilient local and regional food systems.

For more information, contact Director Amy Trubek, atrubek@uvm.edu 

The Climate Kitchen is funded by the Food Systems Research Institute.