As the U.S. Department of Agriculture prepares guidelines for labeling products that contain genetically modified ingredients, a new study from the University of Vermont reveals that a simple disclosure can improve consumer attitudes toward GMO food.
Like most sugarmakers, Brian Stowe was used to working without a break from the start of the maple sugaring season in early spring to its bitter end in mid- to late April.
Americans waste nearly a pound of food per person each day, but the exact amount of food we trash differs by how healthy your diet is, a new University of Vermont co-authored national study finds.
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