As the U.S. Department of Agriculture prepares guidelines for labeling products that contain genetically modified ingredients, a new study from the University of Vermont reveals that a simple disclosure can improve consumer attitudes toward GMO food.
Like most sugarmakers, Brian Stowe was used to working without a break from the start of the maple sugaring season in early spring to its bitter end in mid- to late April.
Community development–in its many forms–takes on problems facing real people; from creating sensible and resilient transportation systems, to helping provide access to housing, to alleviating pressures from development or natural disasters, to addressing issues around food and more.
- College of Agriculture and Life Sciences graduates urged to listen carefully, stay curious
- College of Agriculture and Life Sciences Honors Outstanding Students and Alumni
- Dr. Lizzy winner of Kroepsch-Maurice Excellence in Teaching Award 2018
- Assistant Professor Launches Directory of U.S. Social Enterprises
- UVM Professor Travels to Russia to Study Seeds
- A Summer of Food Entrepreneurship
- Historic UVM Morgan Horse Farm Announces New Leadership and New Opportunities
- UVM Students Receive James Beard Foundation Scholarships
- College of Agriculture and Life Sciences Honors Outstanding Alumni
- UVM Professor Wins James Beard Award for Encyclopedic Cheese Reference
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