How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
In response to climate change, we’re dialing in our practices to manage the micro-environment around the plants. Then we build resilience in the whole system through soil health.
An early summer recipe to celebrate the abundance of July zucchini from Chef John Patterson.
Get a glimpse into how Burlington City and Lake Semester engages with sustainability in some of the many meanings of the word.
There’s never a quiet time of year for dairy farmers, but haying season can be especially busy. Here's a breakdown of how haying works.
A new Motus radiotelemetry tracking station has been installed at the dairy. It's a great way for us to support wildlife research at the farm and beyond.
We've extended the Market Garden growing season, and now we're reaping the rewards! Try these recipes to celebrate the season.
How can you build education for sustainability into your practice as an educator? Hear from Shelburne Farms and University of Vermont Tarrant Institute educators.
Students explored renewable energy on the Farm and beyond. Find out what they asked (and learned) during their field trip.
With lawn mowing season upon us, we want to report that our 2020 reduced-mowing plan cut our lawn acres by a third, and our mowing hours by nearly half, reducing our carbon footprint. What about 2021?
