Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
A case study in empowering students—and reducing waste—from Norwich, Vermont’s Marion W. Cross Elementary School.
Teachers in Shelburne Farms’ Climate Resiliency Fellowship visited Hurricane Island, where waters are rapidly warming—and adaptations are underway.
Four educators share their perspectives on sustainability and takeaways from two weeks learning at Shelburne Farms.
Farm to School Director Betsy Rosenbluth and Justine Reichman discuss how we can transform the lunchroom into a place of nourishment, community, and joy.
Our own Aimee Arandia Østensen is among those featured in a zine showcasing stewards of Vermont.
Our 2024–25 Climate Resiliency Fellowship is underway; here’s what teachers are working on.
Find some pickle-making inspiration to bring food systems learning to your earliest learners.
Three activities for learners of all ages from the Vermont Energy Education Program.
Montpelier High School's inaugural Solon Soup for the Soul stands as a testament to the enduring power of collaboration, compassion, and the simple act of sharing a meal.
