University of Vermont, College of Agriculture and Life Sciences

C O L L E G E O F A G R I C U LT U R E & L I F E S C I E N C E S

BS

FOOD SYSTEMS

WHAT ARE FOOD SYSTEMS? Food systems are the interconnected webs of activities, resources, and people that are involved in the production, processing, packaging, distribution, marketing, consumption, and disposal of food. Food systems professionals are needed to nourish and feed the world’s growing global population while responding to social, cultural, political, economic, health, and environmental conditions.

WHY FOOD SYSTEMS AT UVM? • Gain a deep foundation in the social, environmental, economic and political factors that affect our food systems with the flexibility to concentrate your studies in a food systems related discipline that matters most to you.

• UVM is a pioneer in food systems as the first university in the country to offer undergraduate, master’s, and doctoral degrees in Food Systems.

• Vermont’s thriving local, entrepreneurial food system provides a living laboratory for students to engage in meaningful undergraduate research, internships and hands-on coursework.

• Gain real-world experience, for credit. All food systems students complete six credits of internship or research hours preparing them to launch into careers after graduation. Work on a farm, study sustainability with a local producer, learn about food safety, or get involved in food and nutrition policy.

• Join a growing network of successful alumni who are passionate about making our food systems more sustainable, healthy and just.

COURSES (SAMPLING) CDAE 002 US Food, Social Equity and Development CDAE 004 World Food, Population and Development FS 101 US Food Policy & Politics FS 103 Human Health in the Food System NFS 043 Fundamentals of Nutrition NFS 073 Farm to Table: Food Systems PSS 021 Intro to Agroecology PBIO 006 The Green World

CONCENTRATIONS NATURAL SCIENCES

Agroecology Animal Science Environmental Science Microbiology Molecular Genetics Plant Biology Soil Science Sustainable Landscape Horticulture

SOCIAL SCIENCES

Community Entrepreneurship Community & International Development Environmental Studies Nutrition & Food Sciences Public Communication

Food systems summer interns tour Three Chimney Farm in Charlotte, Vermont. Founded by UVM alumni, the farm aims to make farm-fresh produce accessible to everyone through on-demand online orders available for pick-up at local businesses around Burlington.

C O L L E G E O F A G R I C U LT U R E & L I F E S C I E N C E S

BS

FOOD SYSTEMS

STUDENT SPOTLIGHT Food systems major Olivia Greico spent last summer learning the ropes of sustainable farming on the Catamount Farm, UVM’s fruit and vegetable farm located in nearby South Burlington, Vermont. The farm’s produce is sold to the UVM community through through summer and fall Community Supported Agriculture (CSA) shares, at a local farmer’s market, and to UVM’s Sodexo food service to be served in campus eateries and dining halls.

Curly Girl Pops, LLC, is a small batch, healthy popsicle business in Vermont.

Founder and alum Arealles Ortiz ‘15 offers internships for current food systems students.

STUDENT OPPORTUNITIES

Through a recent travel study course to Kenya, Greico gained a new perspective on the role of culture in sustainable food production.

CALS DISTINGUISHED UNDERGRADUATE RESEARCH PROGRAM CATAMOUNT FARM SUMMER PROGRAM UVM REAL FOOD

ALUMNI IN ACTION

CHALLENGE

“Now is a great time to be involved in the food system. We need more people to work collectively to find solutions.”

- Olivia Peña ‘17 G ‘18, Hunger Free Vermont Olivia Peña ’17 G ‘18 is the first graduate of UVM’s food systems accelerated master’s program, which enables students to earn both a B.S. and M.S. in food systems in five years. As a food security specialist at Hunger Free Vermont, she focuses on helping low-income Vermonters access more and better food through 3SquaresVT (nationally known as SNAP) and other federal nutrition assistance programs.

While at UVM, she worked on several local and global food projects, including working with UVM Dining to increase locally sourced food, a service-learning project in Kenya, and an internship in Senator Patrick Leahy’s office.

UVM SLOW FOOD CLUB & FEEL GOOD CLUB INTERNSHIPS WITH LOCAL FOOD AND BEVERAGE COMPANIES ACCELERATED MASTER’S DEGREE IN FOOD SYSTEMS

CONTACT Food Systems Program The University of Vermont Morrill Hall, 146 University Pl. Burlington, VT 05405 802-656-8118 Alie.Sarhanis@uvm.edu

L E A R N M O R E AT

go.uvm.edu/foodsys