Pope Receives Prelock Award for Exceptional Online Instruction
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...
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.
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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- Announcing Food SURF class of 2023
- Vermont’s Food Waste Laws are Popular, But Vexing Issues Remain
- Meet the FSRC Team
- Meet Andrea Etter: Food Systems Researcher of the Month
- Measuring the social context of sustainability
- UVM Study Shows TikTok Perpetuates Toxic Diet Culture Among Teens and Young Adults
- Celebrating the Class of 2022
- Meet the Food SURFers
- Meet Ashley McCarthy: Food Systems Researcher of the Month
- Internship Spotlight: Gaining lab experience at Zero Gravity Brewery
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