What do two community development professors, a business analyst for a value-added processing firm in Burlington, a saffron grower from Iran, a community supported agriculturalist from Ecuador, and a third year University of Vermont student have in common? A place at the table.
Many UVM students take pride knowing that over 25% of campus food comes from local/community-based, fair, ecologically sound and humane food sources. What they may not know is that a portion of that food is cultivated by UVM students just a few miles from campus at UVM’s Horticulture Research and Education Center (HREC).
When did the journey begin?
- Talking with Michael Mann
- American Birding Podcast: Birding to Change the World with Trish O’Kane
- UVM Forests and Natural Areas Gain 750 Acres
- Policy For Parks
- Influencing Policy Through Media
- Adrian Ivakhiv Selected as a 2019-2020 University Scholar
- UVM Junior Jillian Scannell Named Truman Scholar
- Alumni Spotlight - John Alessi '17
- Author, Farmer Leah Penniman on Growing a Food Justice Movement
- CarShare VT: Accelerating Towards a More Sustainable Vermont Future
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