Pope Receives Prelock Award for Exceptional Online Instruction

Lizzy Pope

UVM Nutrition and Food Sciences Associate Professor Lizzy Pope asks her students to embody bile, triglycerides, or hydrochloric acid. Then they learn about fat digestion as part of a musical which utilizes multiple pop songs to help students remember the science of nutrition. This is just one tactic in a full arsenal of...

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Researchers Ashley McCarthy and Farryl Bertmann discuss their research on COVID and food security as another researcher looks on

COVID-19 Food Support Programs Are Ending. Now What? Research May Hold Answers

As the world begins to emerge from the initial impacts of the COVID-19 pandemic, many emergency food support programs are ending. Yet, researchers say the conditions that led to the creation of the programs haven't gone away.

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An aerial view of a farm.

UVM Food Systems Research Center Announces Five Winners of Sustainability Metrics Competition

The University of Vermont (UVM) Food Systems Research Center (FSRC) is pleased to announce the winners of the 2023 Sustainability Metrics Competition, a three-year project totaling $3 million to assess how to measure sustainable food systems in the Northeast—our largest research investment to date.

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