Students coming to UVM for non-degree experiences have access to UVM expertise and facilities. Continuing and distance education students increase UVM’s impact on the food system through short courses, professional development, and training for beginning farmers.
A six-month, hands-on program for aspiring farmers and food-systems advocates that provides experiential, skills-based education in sustainable farming.
An innovative blend of hands-on, community-based online and on-campus learning to prepare you for managing food hubs.
An innovative online and on-campus cross-disciplinary program addresses the social, environmental, economic, and diet and health (SEED) impacts of our food system.
A comprehensive, online training program covering everything you need to know to successfully open a retail food co-op.
A three-day long short course that explores everything from site selection, brands of these high tunnels/hoophouses, the four key principles to grow/maintain crops 365 days per year, the economics behind winter greens production, soil fertility management, and much more.
Kitchen work (and related food work) is an essential element of a food studies class, and such work operates as a fully integrated element, not a separate “lab component” of a class.