A Food Systems Spire of
Excellence at the
University of Vermont
Submitted by:
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Prof.
Prof.
Prof.
Prof.
Prof.
Prof.
Prof.
Prof.
Prof.
Vern Grubinger, Extension (Chair)
Linda Berlin, Extension and CALS
Elizabeth Berman, Libraries
Naomi Fukagawa, College of Medicine
Jane Kolodinsky, CALS
Deborah Neher, CALS
Bob Parsons, CALS
Amy Trubek, CALS
Kimberly Wallin, Rubenstein School
Paradox to address
Diet-related health problems
 Food-borne disease
 Food insecurity/hunger
 Agricultural pollution
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Amidst unparalleled productivity
Food systems defined
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An interconnected web of activities, resources and
people that extends across all domains involved in
providing human nourishment and sustaining
health (including production, processing,
packaging, distribution, marketing, consumption
and disposal of food).
Reflects and responds to social, cultural, political,
economic, health and environmental conditions
Can be identified at multiple scales, from a
household kitchen to a city, county, state or
nation.
Our model
THE
FOOD
SYSTEM
INPUTS
fossil energy
human / economic capital
knowledge / information
labor
natural resources
solar energy
UVM Food
Systems Working
Group 12/3/09
HUMAN HEALTH
AND WELL BEING
FOOD PRODUCTION
AND DISTRIBUTION
agricultural production
food processing
marketing
packaging
storage
transportation
INFLUENCES
Beliefs, culture,
economics, geography,
politics, policy,
research, values,
weather / climate
ENVIRONMENTAL
IMPACTS
air quality
biological diversity
ecosystem stability
land use patterns
soil health
water quality
access to food
cultural fulfillment
culinary satisfaction
nutritional needs
economic well being
food safety
physical health
OUTPUTS
by-products
economic activity
food products
pollutants
wastes
Our vision
Develop solutions to pressing problems
in food systems through world-class
transdisciplinary research, teaching and
outreach dedicated to improving
economic, ecological and human
well-being.
Our focus
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Local and regionally-scaled food
systems to:
 Move
goods and services within a day’s time
 Minimize storage, handling and energy usage
 Enable the establishment of mutually
beneficial relationships among food system
entities
 Provide consistent political, social, and
regulatory support
Why Vermont as a laboratory?
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History of challenging business as usual
Varied topography, harsh climate and
limited infrastructure leads to
entrepreneurship
Food is significant economic engine in
Vermont (31% of private business
establishments involve food)
Direct sales, organic farming, conservation
easements
Why UVM?
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Northeast opportunities
Research and funding
Nationally acclaimed entrepreneurship
UVM commitments to environment and
health
Undergrads exploring food systems
Already involved in transdisciplinary
approaches
4 research focus areas
Food, Culture and Health
 Energy and Food
 Policy, Ecology and Land Use
 Regional Value Chains
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Achieving success
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Create 4 faculty positions
Endow a Chair in Regional Food Systems Research
Offer food systems research planning grants
Host biennial national symposia
Establish UVM Regional Food Systems Advisory
Council
Engage the campus community
Capitalize on food systems research to recruit
students
Commit to a leadership role
Potential Funding
NIFA (food security, climate change,
sustainable energy, childhood obesity
and food safety)
 NIH Roadmap for Medical Research
 Vermont foundations
 W.K. Kellogg and other national
foundations
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Measuring Success - internal
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Year 1
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3 transdisciplinary proposals submitted ($1 million)
Masters in Food Systems program launched; 2 Ph.D. students
5 faculty associate refereed publications with food systems
Campaign initiated to endow a Food Systems Chair
Year 2
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$5 million in grant proposals submitted
15 faculty associate publications with food systems
Chair’s endowment reaches $2 million in pledges
5 master’s students and 2 doctoral students
Measuring success - external
Logic Model for Engaged Food Systems Scholarship Outcomes
Example
Program Areas
“Farm to School”
(Food, Culture, Health)
“New Dairy Products”
(Regional Value Chains)
Short Term
Metrics
Medium Term
Metrics
Long Term
Metrics
healthier menus
fruit & vegetable intake
obesity, diabetes rates
nutrition awareness
sugar consumption
academic performance
use of local products
local farm income/profit
farms stay in business
new products developed
sales of new products
food sector profitability
regional markets established
transportation costs
energy, carbon flows
farm partnerships designed
sales/profits per farm
land use pattern