An update on our efforts to bring our net greenhouse emissions to zero by 2028, and what we're learning in the journey.
These falafel nuggets can be piled over a salad, rolled into a wrap, or added to a veggie platter. Inspired by New School Cuisine, our cookbook for school nutrition professionals by school nutrition professionals.
"Inspiring learning for a sustainable future" is the mission of Shelburne Farms. But what might this kind of future look like? Here's how one group of teachers sees it.
After harvesting blueberries from our fields, summer campers recently made a Blueberry Buckle Coffee Cake, a popular recipe from King Arthur Flour, but baked over an open campfire!
Over the last five years, the Burlington school's study of brook trout has bloomed across each grade and far beyond, driven by students and dedicated staff.
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.
