A Food Systems Spire of Excellence at the University of Vermont

Submitted by:

         Prof. Vern Grubinger, Extension (Chair) Prof. Linda Berlin, Extension and CALS Prof. Elizabeth Berman, Libraries Prof. Naomi Fukagawa, College of Medicine Prof. Jane Kolodinsky, CALS Prof. Deborah Neher, CALS Prof. Bob Parsons, CALS Prof. Amy Trubek, CALS Prof. Kimberly Wallin, Rubenstein School

Paradox to address

    Diet-related health problems Food-borne disease Food insecurity/hunger Agricultural pollution Amidst unparalleled productivity

Food systems defined

   An interconnected web of activities, resources and people that extends across all domains involved in providing human nourishment and sustaining health (including production, processing, packaging, distribution, marketing, consumption and disposal of food). Reflects and responds to social, cultural, political, economic, health and environmental conditions Can be identified at multiple scales, from a household kitchen to a city, county, state or nation.

Our model

THE FOOD SYSTEM INPUTS

fossil energy human / economic capital knowledge / information labor natural resources solar energy

UVM Food Systems Working Group 12/3/09 FOOD PRODUCTION AND DISTRIBUTION HUMAN HEALTH AND WELL BEING

agricultural production food processing marketing packaging storage transportation

INFLUENCES

Beliefs, culture, economics, geography, politics, policy, research, values, weather / climate access to food cultural fulfillment culinary satisfaction nutritional needs economic well being food safety physical health

ENVIRONMENTAL IMPACTS

air quality biological diversity ecosystem stability land use patterns soil health water quality

OUTPUTS

by-products economic activity food products pollutants wastes

Our vision

Develop solutions to pressing problems in food systems through world-class transdisciplinary research, teaching and outreach dedicated to improving

economic, ecological and human

well-being.

Our focus

 Local and regionally-scaled food systems to:  Move goods and services within a day’s time  Minimize storage, handling and energy usage  Enable the establishment of mutually beneficial relationships among food system entities  Provide consistent political, social, and regulatory support

Why Vermont as a laboratory?

    History of challenging business as usual Varied topography, harsh climate and limited infrastructure leads to entrepreneurship Food is significant economic engine in Vermont (31% of private business establishments involve food) Direct sales, organic farming, conservation easements

Why UVM?

      Northeast opportunities Research and funding Nationally acclaimed entrepreneurship UVM commitments to environment and health Undergrads exploring food systems Already involved in transdisciplinary approaches

4 research focus areas

    Food, Culture and Health Energy and Food Policy, Ecology and Land Use Regional Value Chains

Achieving success

        Create 4 faculty positions Endow a Chair in Regional Food Systems Research Offer food systems research planning grants Host biennial national symposia Establish UVM Regional Food Systems Advisory Council Engage the campus community Capitalize on food systems research to recruit students Commit to a leadership role

Potential Funding

    NIFA (food security, climate change, sustainable energy, childhood obesity and food safety) NIH Roadmap for Medical Research Vermont foundations W.K. Kellogg and other national foundations

Measuring Success - internal

 Year 1     3 transdisciplinary proposals submitted ($1 million) Masters in Food Systems program launched; 2 Ph.D. students 5 faculty associate refereed publications with food systems Campaign initiated to endow a Food Systems Chair  Year 2     $5 million in grant proposals submitted 15 faculty associate publications with food systems Chair’s endowment reaches $2 million in pledges 5 master’s students and 2 doctoral students

Measuring success - external

Example Program Areas

“Farm to School” (Food, Culture, Health) “New Dairy Products” (Regional Value Chains)

Logic Model for Engaged Food Systems Scholarship Outcomes

Short Term Metrics

healthier menus

Medium Term Metrics

fruit & vegetable intake

Long Term Metrics

obesity, diabetes rates nutrition awareness use of local products new products developed regional markets established farm partnerships designed sugar consumption local farm income/profit sales of new products transportation costs sales/profits per farm academic performance farms stay in business food sector profitability energy, carbon flows land use pattern