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.
Farm to School Director Betsy Rosenbluth and Justine Reichman discuss how we can transform the lunchroom into a place of nourishment, community, and joy.
The transformation of the Coach Barn has begun! Find out what major work has been occurring since August to renew the building as a space for gathering and learning.
A autumnal, kid-friendly recipe adapted from New School Cuisine, our first-of-its-kind cookbook for school nutrition professionals.
Burlington City & Lake begins its 13th semester of immersive, place-based learning for high school juniors and seniors.
Shelburne Farms' third Save America's Treasures grant will allow us to restore the Farm Barn courtyard walls next spring.
We talk a lot about the "Sun to Cheese" story. We even offer a tour by that name. Find out what it means, and the ultimate source of the cheddar you enjoy.
Our own Aimee Arandia Østensen is among those featured in a zine showcasing stewards of Vermont.
Shelburne Farms is conserving this critical farm and forest land that lies within the boundaries of our campus.
Executive Chef John Patterson's quick, light sauce for enjoying the bounty of tomato season.
