While Vermonters support banning food waste from landfills – and a whopping 72 percent already compost or feed food scraps to their pets or livestock – few say they are willing to pay for curbside composting pick-up, new University of Vermont research shows.
Researchers at the University of Vermont have teamed up with scientists around the U.S. to tackle agriculture’s grand challenge of feeding the world’s growing population while conserving natural resources and reducing its environmental footprint.
Four local alumni convened at UVM’s Davis Center in November for a panel discussion on their path to careers in the Vermont artisan cheese industry. None of them started their undergraduate journey with the intention of becoming cheesemakers, but through coursework, internships and personal connections they made, each found their way to cheese. Or maybe, cheese found them.
- Moose Genetics Offer New Clues for Wildlife Management
- An Afternoon at UVM’s Horticulture Research and Education Center
- Tell History, Make History
- UVM and USDA’s Agricultural Research Service Will Partner to Identify Factors That Help Small Farms Succeed
- Naturally Occurring Fungi Could Curb Moose Tick Plague, UVM Entomologists Find
- World Changers
- Graduate Program Spotlight: Master of Public Administration
- Garlic on Broccoli: A Smelly Approach to Repel a Major Pest
- Advice to an Incoming Student
- How Honeybees May Infect Bumblebees
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