Food Systems at UVM

Graduate Program

From Inquiry to Action

UVM's Graduate Program in Food Systems cultivates students to be adaptable problem solvers and systems thinkers. Our program prepares students to address some of the most challenging problems of contemporary food systems, such as building climate change resilience, reducing waste across the supply chain and exploring equitable distribution and fair labor practices. Our curriculum is designed to inspire and motivate students through a diversity of research methods, transdisciplinary and systems thinking approaches and forms of community engagement. Students have the opportunity to:

Collaborate with community partners on a variety of food systems problems and solutions

Engage in experiential education from farm-to-plate, in the field and in the laboratory

Integrate ideas and information to understand and address food systems issues

Meet Our Faculty

Meet Our Students

View Program Curriculum

Faculty and Student Research Work

Alumni

Diversity, Equity, and Inclusion

The Food Systems Graduate Program at the University of Vermont studies the inter-connected actors and processes in the modern food system, from production through disposal, and the opportunities for closing this loop. Food systems are inherently built on multiple, intersectional inequalities, and as researchers, scholars, practitioners, and community members, we use our diverse methodological and disciplinary orientations to study and address these inequalities.

We hold ourselves accountable, and we will work to amplify the voices of those who have been marginalized as we train future food systems leaders and scholars. We strive for an environment where everyone has a seat at the table, but also seek to challenge and undo the systems that have created an unequal table. We work toward creating a program that fosters diversity, inclusion, equity, and belonging.

Graduate College

Food Systems