Rebuilding the Foodshed Discussion at Shelburne Farms with Philip Ackerman-Leist


Media Contact: Vera Chang, [email protected], 917.846.1865 or Shay Totten, [email protected], 802.324.3198 

Shelburne, VT, September 3, 2013—On Wednesday, September 11, farmer, professor, and author Philip Ackerman-Leist will lead a discussion on how just and resilient community-based foodsheds can return democracy to the table. In Rebuilding the Foodshed, Ackerman-Leist re-envisions how local food systems can transform how we eat, shop, grow, connect, and plan for the future. The End of Growth and Peak Everything author Richard Heinberg said of Rebuilding the Foodshed: “The future of food is local. But how do we transition from our current globalized, supermarket-centered food world to one that's human-scaled and ecosystem-friendly? This book shows how communities across America are reclaiming the ability to feed themselves.”

This local and national foods discussion is open to all and takes place at Shelburne Farms, a nonprofit education organization that collaborates with educators, schools, and partners to offer learning experiences that inspire a culture of sustainability. At 5:30pm, NOFA-VT will be selling locally produced, organic salads and flatbreads made fresh from their mobile clay oven. Dinner is $20/person. Ackerman-Leist’s free presentation will follow dinner and start at 7pm. Copies of Rebuilding the Foodshed will be available for sale and signing.

This event is part of an ongoing Chelsea Green and Shelburne Farms partnership and is co-sponsored by the Vermont Farm to Plate Network and NOFA-VT. Register at

Philip Ackerman-Leist, author of Rebuilding the Foodshed and Up Tunket Road, is a professor at Green Mountain College, where he established the college’s farm and sustainable agriculture curriculum and is director of the Green Mountain College Farm & Food Project. He also founded and directs the college’s Masters in Sustainable Food Systems (MSFS), the nation’s first online graduate program in food systems, featuring applied comparative research of students’ home bioregions. He and his wife, Erin, farmed in the South Tirol region of the Alps and North Carolina before beginning their sixteen-year homesteading and farming venture in Pawlet, Vermont. With more than two decades of “field experience” working on farms, in the classroom, and with regional food systems collaborators, Philip’s work is focused on examining and reshaping local and regional food systems from the ground up.


About Shelburne Farms

Shelburne Farms is a nonprofit education organization working to cultivate change for a sustainable future. Collaborating with educators, schools, and partners in Vermont, nationally and internationally, Shelburne Farms offers learning experiences to inspire a culture of sustainability. Shelburne Farms' programs are integrated with the stewardship of a 1,400-acre working farm and National Historic Landmark on the shores of Lake Champlain in Shelburne, Vermont. The nonprofit is supported by grants and charitable contributions, as well as its social enterprises, including a Certified Humane grass-based dairy and award-winning farmhouse cheese operation, an organic market garden, pastured meats, a seasonal inn and farm-to-table restaurant, and sustainable forestry.

About Chelsea Green

Since 1984, Chelsea Green has been the publishing leader for books on the politics and practice of sustainable living. They are a founding member of the Green Press Initiative and have been printing books on recycled paper since 1985, when their first list of books appeared. Chelsea Green leads the industry both in terms of content—foundational books on renewable energy, green building, organic agriculture, eco-cuisine, and ethical business—and in terms of environmental practice, printing 95 percent of books on recycled paper with a minimum 30 percent post-consumer waste and aiming for 100 percent whenever possible. This approach is a perfect example of what is called a ”triple bottom line“ practice, one that benefits people, planet, and profit, and the emerging new model for sustainable business in the 21st century.