1001 College Road
Lyndon, VT 05851
||Adjunct Faculty||jdk02220REMOVETHISBEFORESENDING@lsc.vsc.edu||(802) 751-9903|
I educate students on the ecology of food production, the role of food choices in personal health and sustainable food systems. I also have a unique background, having been an organic vegetable grower, executive chef, hot lunch program director and commodity trader recruiter. I have a Doctorate in Botany and Plant Pathology
||Dean of Institutional Advancement||bob.whittakerREMOVETHISBEFORESENDING@lyndonstate.edu||802-274-2662|
Network Groups: Education and Workforce Development
||Director, Center for Rural Entrepreneurship||ann.nygardREMOVETHISBEFORESENDING@lyndonstate.edu||(802) 626-4867|
Ann Nygard, MBA Director, Center for Rural Entrepreneurship Lyndon State College The Center for Rural Entrepreneurship evolved in 2010 from the Incubator without Walls program where Ms. Nygard served as inaugural director for its launch in 2007. She returned to the position after a two year commitment with National Geographic Society’s Center for Sustainable Destinations in Washington, D.C. where she was Associate Director. During this time, she oversaw operations of global geotourism programs, developed corporate responsibility strategies, and supported responsible business planning for small businesses and multinationals alike. She was appointed Geotourism Expert for the Intercontinental Hotel Group in 2008, overseeing workforce training program development and rollout for its 60,000 employees worldwide. Her work with Inter America Development Bank (IADB) and the UN Foundation scaled up innovative business practices to further Sustainable Tourism cluster development. From 2005 to 2007, Nygard was executive director of Northeast Kingdom Travel and Tourism Association, where she implemented a number of USDA Rural Development grants. She led the National Geographic Northeast Kingdom Geotourism Program, resulting in the Geotourism MapGuide of the Northeast Kingdom connecting NEK businesses to the global market by featuring local products and services. She has lived and worked for 13 years in Finland, Sweden, the UK, France, and Rwanda. She was employed by Tiffany & Co. in New York and London as an international marketing analyst. Her other positions included working at the U.S. Library of Congress-East Africa Division in Nairobi, Kenya. Ms. Nygard holds a MBA from Helsinki School of Economics and Business Administration and a BS from the College of Human Ecology at Cornell University.
- Colleges / Universities
- Goal 3: Vermonters will exhibit fewer food-related health problems (e.g., obesity and diabetes).
- Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food.
- Goal 16: Vermont K-12 schools, Career and Technical Education Centers, and institutions of higher education will offer a wide range of curricula, certificate and degree programs, and conduct research aimed at meeting the needs of Vermont’s food system.
- Goal 17: The number of locally owned and operated food system businesses in Vermont is increasing.
- Goal 24: Vermont’s governor, legislature, and state agencies will champion Vermont’s food system as an economic development driver for the state and Vermont will demonstrate national leadership on food system development.