How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
We asked our land managers (dairy, gardens, and forests) how they're adjusting to more unpredictable weather patterns brought on by climate change.
On introducing students to native pollinators–and how we can each take actions to support them.
A new resource for educators is already being used by groups of learners around the world, making steps toward a sustainable tomorrow.
Find out why and how we've been leaning on heat pumps as an important climate action strategy.
The Shelburne Jr Iron Chef VT team got creative in the Inn Kitchen to develop a delicious dish featuring local foods (including our cheddar!).
A kid-friendly, hands-on project that gives food and fabric scraps a second life.
As our sugaring season winds down, here's what you need to know to select the perfect maple syrup for your intended purpose.
Even in the middle of winter, we're a busy organization, and none of it just "happens." See how your support keeps our programs impactful, the animals healthy, and our campus humming.
How can early educators make the best use of federal and state funding to connect their children to local food and nutrition and agriculture education?
