Group of students

The Environmental Studies Program places a high value on experiential education.

We strongly encourage students to engage in internships, independent study and research, supervised field studies and practicum projects as an integral part of their undergraduate education. Whether credits are earned, or not, we endorse hands-on learning through extra-curricular activities, volunteer or paid positions, workshops, and apprenticeships. Exposure to different activities, people, work settings, mentors, skills practiced and applied is useful and rewarding.

Latest Internships/Opportunities

Undergraduate Research Opportunities

ECOS - Economics, Conservation and Other Stuff

Faculty Name: Brendan Fisher

Research Description: ECOS has three main foci – Ecosystem services and biodiversity conservation; ecosystems and human health; human behavior and sustainability. In short we carry out applied research to link how the functioning of ecosystems affect human well being and how human behavior, in turn, affect ecosystems and biodiversity.

More information on ECOS

Examining plant diversity in the eastern Cordeiro of the Colombian Andes. This habitat provides a range of ecosystem services, but is also highly sought after to convert to agriculture.


CCALL - Climate Communication, Action and Literacy Lab

Faculty Name: Amy Seidl

Research Description: CCALL ‘s mission is to foster the conversation around the grand challenge of climate change and to create effective change through collaboration, interdisciplinary connections and research; to find purpose, direction, community, and resilience in the midst of crisis.

Students attending VT Energy and Climate Conference and touring an efficient model home

The Roman Villa Project

Faculty Name: Mark Usher

Research Description: Le Mole sul Farfa is a modern agriturismo (farm and farm stay/bed and breakfast) featuring an attached olive grove that preserves substantial remains of an ancient Roman villa currently being excavated. Le Mole hosts guests throughout the year and makes estate olive oil from 1,500 year-old trees, on which grow varieties of olives DNA-tested as “unknown” (i.e., pre-modern). The food served (vegetarian) is “farm-to-table,” authentic regional Italian cuisine prepared by the proprietors themselves.

For more information, please visit:

Professor Usher on his farm in Shoreham.