UVM Food Systems Research Institute
@food-systems-uvm.bsky.social
The University of Vermont's Food Systems Research Institute funds collaborative research that puts people and the planet first, unites disciplines and communities, and answers complex questions about food systems. #foodsystems
go.uvm.edu/fsri
go.uvm.edu/fsri
Every summer, the FSRI funds undergraduates to work with UVM researchers on critical food systems topics. Read more about the summer fellowship: www.uvm.edu/ovpr/food-sy...
Food Systems Undergraduate Research Fellows | The University of Vermont
"The Food Systems Undergraduate Research Fellows program is an outstanding way to support talented undergraduate students with independent summer research. It has been wonderful to see students thrive...
www.uvm.edu
September 2, 2025 at 4:07 PM
Every summer, the FSRI funds undergraduates to work with UVM researchers on critical food systems topics. Read more about the summer fellowship: www.uvm.edu/ovpr/food-sy...
This summer, UVM Environmental Sciences major and FSRI Summer Undergraduate Fellow Benjamin Mowery worked in Taylor Ricketts' lab studying the effectiveness of these pollinator strips versus naturally occurring hedgerows.
September 2, 2025 at 4:07 PM
This summer, UVM Environmental Sciences major and FSRI Summer Undergraduate Fellow Benjamin Mowery worked in Taylor Ricketts' lab studying the effectiveness of these pollinator strips versus naturally occurring hedgerows.
FSRI Fellows are funded by the UVM Food Systems Research Institute to work with UVM researchers on critical food systems topics.
Read more: www.uvm.edu/ovpr/food-sy...
Read more: www.uvm.edu/ovpr/food-sy...
Fungi and Mites: A Dynamic Pest Management Duo? | Food Systems Research Institute | The University of Vermont
www.uvm.edu
August 22, 2025 at 7:34 PM
FSRI Fellows are funded by the UVM Food Systems Research Institute to work with UVM researchers on critical food systems topics.
Read more: www.uvm.edu/ovpr/food-sy...
Read more: www.uvm.edu/ovpr/food-sy...
Visconti is a PhD candidate in Cellular, Molecular, and Biomedical Sciences (CMB) at the University of Vermont. She studies plant roots and root hairs - specifically the cellular pathways that influence their growth – which uptake water and nutrients to the rest of the plant.
July 31, 2025 at 6:59 PM
Visconti is a PhD candidate in Cellular, Molecular, and Biomedical Sciences (CMB) at the University of Vermont. She studies plant roots and root hairs - specifically the cellular pathways that influence their growth – which uptake water and nutrients to the rest of the plant.
, but with greater capacity to collaborate with colleges and schools across campus and with peer institutions.
Read More: www.uvm.edu/cals/food-sy...
Read More: www.uvm.edu/cals/food-sy...
UVM Announces Food Systems Research Institute | Food Systems Research Institute | The University of Vermont
www.uvm.edu
July 1, 2025 at 2:09 PM
, but with greater capacity to collaborate with colleges and schools across campus and with peer institutions.
Read More: www.uvm.edu/cals/food-sy...
Read More: www.uvm.edu/cals/food-sy...
“Jonas brought curiosity and commitment to our time together,” said Trubek. “He embraced new and sometimes unexpected challenges, always ready to apply design thinking and iteration to his recipe testing.”
June 3, 2025 at 2:55 PM
“Jonas brought curiosity and commitment to our time together,” said Trubek. “He embraced new and sometimes unexpected challenges, always ready to apply design thinking and iteration to his recipe testing.”
Their project focused on buckwheat—exploring its historical and current production—and culminated in a series of recipes using buckwheat groats and flour.
June 3, 2025 at 2:55 PM
Their project focused on buckwheat—exploring its historical and current production—and culminated in a series of recipes using buckwheat groats and flour.
Working with Dr. Amy Trubek, he developed recipes aligned with the Kitchen’s tenets for sustainable practice: plant-forward, low-waste, whole-food utilization, local sourcing, and integrating taste and habit.
June 3, 2025 at 2:55 PM
Working with Dr. Amy Trubek, he developed recipes aligned with the Kitchen’s tenets for sustainable practice: plant-forward, low-waste, whole-food utilization, local sourcing, and integrating taste and habit.
Jonas is passionate about cooking and cultural foodways and therefore sought hands-on research experience through an internship at University of Vermont’s new Climate Kitchen—a collaborative maker space reimagining the connection between food and climate change.
June 3, 2025 at 2:55 PM
Jonas is passionate about cooking and cultural foodways and therefore sought hands-on research experience through an internship at University of Vermont’s new Climate Kitchen—a collaborative maker space reimagining the connection between food and climate change.
The FSRC provided research support for this project which updated the Milk Matters report from 2015.
Watch their conversation about the updated picture of Vermont's dairy industry: www.youtube.com/watch?v=5cSz...
Watch their conversation about the updated picture of Vermont's dairy industry: www.youtube.com/watch?v=5cSz...
May 20, 2025 at 6:36 PM
The FSRC provided research support for this project which updated the Milk Matters report from 2015.
Watch their conversation about the updated picture of Vermont's dairy industry: www.youtube.com/watch?v=5cSz...
Watch their conversation about the updated picture of Vermont's dairy industry: www.youtube.com/watch?v=5cSz...
Starting this Earth Day, SHREC will begin accepting soil samples and offer local testing that provides better insights into Vermont's unique soil conditions.
April 16, 2025 at 1:54 PM
Starting this Earth Day, SHREC will begin accepting soil samples and offer local testing that provides better insights into Vermont's unique soil conditions.