Submit a Correction I work for this organization
UVM Center for Sustainable Agriculture
uvm.edu/~susagctr
(802) 656-5459
23 Mansfield Avenue
Burlington, VT 05446
- http://www.facebook.com/pages/Center-For-Sustainable-Agriculture/354191354592
- https://twitter.com/SustAgCtrUVMExt

People
Name | Title | Phone | ||
---|---|---|---|---|
Ben Waterman
|
Beginning Farmer and Land Access Program Coordinator | ben.watermanREMOVETHISBEFORESENDING@uvm.edu | (802) 656-9142 | |
Network Groups:
Farmland Access and Stewardship, Soil and Water
|
||||
Kimberly Hagen
|
Grazing Specialist | kimberly.hagenREMOVETHISBEFORESENDING@uvm.edu | (802) 656-3834 | |
Show Bio
I provide technical assistance to Vermont farmers to transition or improve their grazing practices on their farms.
|
||||
Juan Alvez
|
Pasture Program Technical Coordinator | jalvezREMOVETHISBEFORESENDING@uvm.edu | (802) 656-6116 | |
Show Bio
I help farmers to take informed decisions about intensive grazing management
|
||||
Linda Berlin
|
Director | Linda.BerlinREMOVETHISBEFORESENDING@uvm.edu | (802) 656-0669 | |
Show Bio
I direct an organization that provides outreach/education across the food system, with an emphasis on producers. I also conduct research and evaluation on food systems topics, with a focus on Farm to School and Food Security.
|
||||
Network Groups:
Food Access, Consumer Education and Marketing, Farm to School, Farm to Institution, Research
|
||||
Ginger Nickerson
|
Produce Safety Coordinator | gnickersREMOVETHISBEFORESENDING@uvm.edu | (802) 656-5490 | |
Show Bio
I provide technical assistance, research and outreach to fruit and vegetable growers on on-farm produce safety and GAPs (Good Agricultural Practices). Special interests: making produce safety work for small, diversified farms; the intersection of produce safety, environmental health and sustainable agriculture/food systems; agricultural "waste" management and closed loop systems; farms as ecosystems and the intersection between polycultures, intercropping and pest and disease management under changing environmental conditions.
|
||||
Network Groups:
Food Safety, Food Cycle Coalition, Farm to Institution, Soil and Water, Farmland Access and Stewardship
|
||||
Joshua Faulkner
|
Farming and Climate Change Program Coordinator | joshua.faulknerREMOVETHISBEFORESENDING@uvm.edu | 802-656-3495 | |
Show Bio
Farming and Climate Change Program Coordinator
|
||||
Network Groups:
Production and Processing, Soil and Water, Research, Farmland Access and Stewardship
|
||||
Cheryl Herrick
|
cheryl.herrickREMOVETHISBEFORESENDING@uvm.edu | |||
Cheryl Herrick
|
herrickvtREMOVETHISBEFORESENDING@gmail.com | 802-557-0228 | ||
Show Bio
Communications Specialist at the UVM Center for Sustainable Agriculture, 2019 graduate of UVM's Rubenstein School's Leadership for Sustainability program, freelance food writer, cohousing dweller, avid cook and mom of two hungry, funny teenagers.
|
||||
Network Groups:
Consumer Education and Marketing, Research
|
||||
Jennifer Colby
|
jcolbyREMOVETHISBEFORESENDING@uvm.edu | (802) 656-0858 | ||
Show Bio
Jenn is a diversified meat livestock farmer, competitive barbecuer, UVM Extension professional, and self-described Communitarian. She lives and farms in Central Vermont, and delivers education and outreach to grass-based and livestock farmers statewide. - See more at: http://onpasture.com/2014/06/09/sweet-swine-success-2/#sthash.hdWDxH6C.dpuf
|
||||
Categories
-
Marketing
-
Farm Inputs
- Land access / conservation
- Support organization: Farm Inputs
-
Food Access and Nutrition
-
Education
- Colleges / Universities
-
Business Planning and Technical Assistance
- Production / Processing technical assistance
Location
Related Goals
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 3: Vermonters will exhibit fewer food-related health problems (e.g., obesity and diabetes).
- Goal 4: Options for farmers to reduce their production expenses will be widely disseminated and utilized.
- Goal 5: Agricultural lands and soils will be available, affordable, and conserved for future generations of farmers and to meet the needs of Vermont’s food system.
- Goal 6: Farms and other food system operations will improve their overall environmental stewardship to deliver a net environmental benefit to the state.
- Goal 7: Local food production—and sales of local food—for all types of markets will increase.
- Goal 8: Vermont’s dairy industry is viable and diversified.
- Goal 9: The majority of farms will be profitable.
- Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food.
- Goal 11: Vermont’s food processing and manufacturing capacity will expand to meet the needs of a growing food system.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 14: Safe edible food typically thrown away will be rescued to feed people, and organics from farms (e.g., manure) and consumer food scraps will be diverted from landfills and waterways to produce animal feed, compost, and feedstock for anaerobic digesters.
- Goal 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.
- 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 18: Vermont’s food system establishments will provide safe & welcoming working conditions, livable wages, & have access to a skilled, reliable workforce.
- Goal 19: Business planning and technical assistance services will be highly coordinated, strategic, and accessible to Vermont’s food system businesses.
- Goal 22: Food system enterprises will minimize their use of fossil fuels and maximize their renewable energy, energy efficiency, and conservation opportunities.
- 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.
- Goal 25: Food system market development needs will be strategically coordinated.