Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
A case study of Pennsylvania's adaptation of our Farm to School Institute including how the state implemented the model to their local context, early impacts, and lessons learned.
Chittenden Solid Waste District school outreach coordinator Rhonda Mace shares tips on how to properly dispose of common classroom items.
Highlighting the work of three educators in our 2024–25 Climate Resiliency Fellowship.
Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.
After a year teaching with Shelburne Farms and Burlington City and Lake, 2024 UVM grad Emily Taylor shares her reflections on place-based education.
Highlights from teachers in the Watershed for Every Classroom program this year.
In Burlington City & Lake Semester, curiosity is both a mindset and a practice. When we allow ourselves to wonder, writes teacher Dov Stucker, we can easily shift the culture, purpose, and impact of learning.
An activity from the ABCs of Farm-Based Education workshop to help you connect with food and farms. Anyone — classrooms or families — can enjoy this activity any time of year.
We’re proud to offer communal spaces where teachers can gather around a shared purpose: to educate for a more sustainable future. We invite you to join our Institute for Sustainable Schools community in 2025.
