Our Research | Food Systems Research Center | The University of Vermont(title)

The UVM Food Systems Research Center (FSRC) conducts interdisciplinary and transdisciplinary research to study food systems: the networks of people, institutions, physical infrastructure, and natural resources through which food is grown, processed, distributed, sold, prepared, and eaten. Explore our research:
David Conner

Sustainability Metrics project

The Sustainability Metrics project is a three-year, transdisciplinary collaborative initiative to assess how to measure sustainable food systems in the Northeast.
Shovel scooping dirt

Soil Health Research and Extension Center

The Soil Health Research and Extension Center (SHREC) is a cross-disciplinary research and extension hub focused on integrative soil health, offering comprehensive testing services to address stakeholder and researcher needs.
Person taking notes in a kitchen

Climate Kitchen

The UVM Climate Kitchen is a maker's space for collaboration and experimentation to help us reimagine the connection between food and climate change. All researchers and learners are welcome to join us in a process of emergent discovery.
A cow in a paddock

Sustainable Dairy Systems

Given the significant dairy industry in Vermont, the FSRC and the USDA have allocated initial funding for six projects, each led by a postdoctoral researcher, addressing critical dairy-related issues.
Bucket of dried flint corn

Genetics by Environment by Management

The GEM project engages local Indigenous communities to increase and preserve corn cultivation knowledge and implement a participatory corn breeding program to develop and maintain locally adapted, highly nutritious, and culturally appropriate corn varieties.
Interior of a greenhouse

Sustainability of Small and Medium Farms

The FSRC funded these white papers which explore the opportunities for measuring sustainability (social, economic and environmental) in small and medium farms and food systems.
Harvesting onions

COVID-19 Research Grants

COVID-19 affected food systems at many scales. Local and regional food systems were both impacted but also demonstrated resilience in many ways. These grants explored the effects of COVID-19 on local and regional food systems, and lessons for resilience.