An update on our efforts to bring our net greenhouse emissions to zero by 2028, and what we're learning in the journey.
Created by educators at Champlain Elementary (VT) for grades 3-6, offering 21 lessons for helping students explore identity, culture, and belonging through food.
Every summer, educators, school nutrition staff, and community partners gather at Shelburne Farms to kick off a year-long journey reconnecting kids with where their food comes from.
A full recording of Bill McKibben's recent talk on climate realities and climate action possibilities, delivered at the Coach Barn, on June 16, 2026.
A Northeast Farm to School Institute favorite: homemade fruit shrubs, a sweet and tart drink for the season.
New tools to help us discourage Canada Geese on our lakeshore and fields have been raising some eyebrows among visitors.
As part of the Cultivating Pathways to Sustainability program, student leaders from Georgia teamed up to teach and learn about stormwater.
Shelburne Farms and SAS Architects received a 2026 Preservation Award for the Coach Barn Rehabilitation Project from PTV in early June.
Hear Vermont students describe projects they undertook this year to advance sustainability as part of the Cultivating Pathways to Sustainability program.
Chef Jackie Major's creamy cheddar dressing is your new summer staple for potato salads, roasted veggie salads, dips, and more.
