This project tackles several related challenges:

Waste from dairy production: 

Producing dairy products creates a waste stream of water filled with various nutrients that is presently discarded as waste. This waste stream can become an environmental problem if not handled properly, and managing it responsibly is a significant cost for the producers. 

Food insecurity: 

Food insecurity is a significant problem locally, nationally and globally. In Vermont alone, nearly a third of the population struggles with food insecurity. We need more sources of inexpensive, nutritious foods. 

Burlington Bio, an ag-tech company closely connected to UVM, is developing a technology that can recapture the nutrients from dairy production waste and turn it into nutritious, upcycled food products.

This has the potential to reduce the industry’s environmental burden, help feed more people, reduce the waste expenses for producers, and generate additional income for dairy farmers and producers.

Burlington Bio was founded by Dr. Floreani, who is an Associate Professor in Mechanical and Biomedical Engineering, Materials Science, and Food systems at UVM.  Because of this connection, the company works closely with UVM researchers, and UVM students are regularly tapped to collaborate on the work.

Burlington Bio is also working closely the Vermont dairy industry in Vermont to develop their technology. This includes work with several of Vermont’s dairy farmers, and existing or potential collaborations with several of Vermont’s larger dairy production companies.

WCAX-TV produced this story about Burlington Bio's work:

Rachael Floreani, Founder and CEO of Burlington Bio, joined Tricia Coates, Director of the Leahy Institute, to discuss this technology and the ideas that inspired it: