Registration has closed, as the conference has reached its capacity. No onsite registrations will be accepted.
We all know that what we eat is integral to our health. But how does integrating food into the planning process relate to our campus environment and our larger community? SCUP's North Atlantic region invites you to this year's one-day conference, at the University of Vermont, where this question will be explored. The University of Vermont overlooks the shores of Lake Champlain, at the foot of the Green Mountains in Burlington, Vermont. Burlington is consistently ranked as one of the most livable cities in the US.
Location of Morning Sessions and Events
Memorial Lounge
Waterman Building
85 South Prospect Street
8:00 AM–8:30 AM
Conference registration and breakfast featuring locally produced foods
8:30 AM–8:45 AM
Conference Logistics
Speakers: Linda Seavey, Director, Campus Planning Services, University of Vermont and William Flynn, Principal, Saucier + Flynn Landscape Architects
8:45 AM–9:15 AM
Welcome
Speakers: Daniel Mark Fogel, President, University of Vermont and Peter Clavelle, Mayor, City of Burlington
9:15 AM–10:15 AM
Growing the Local Economy
This session will explore the role the institution can play in enhancing the economic viability of local enterprises in relation to preserving the character, culture, and life style of a region. Value added agriculture and land preservation will be highlighted to demonstrate how this is not only feasible but in fact is happening.
Speakers: Catherine W. Donnelly, Professor Nutrition and Food Science, University of Vermont and Co-Director for the Vermont Institute for Artisan Cheese; Harrison Lebowitz, owner, Snow Farm Vineyards
10:15 AM–10:30 AM
Break
10:30 AM–11:45 AM
Panel Discussion: Bringing Local Food In
How can an institution stimulate and sustain local food producers and be part of the chain that adds value to agriculture? Issues will include:
Facilities: What must be considered when designing facilities that support local products?
Campus Planning Considerations: What facilities must be considered? How these should be sited relative to each other?
Logistics: How do you get it to work? How do you negotiate food procurement, vendor contracts,dependable supply lines, costs, etc?
Acceptance: How do you get economic and political support from the administration and how do you get students to support the program and eat the food?
Speakers: Helen Labun Jordan, Research Assistant, University of Vermont Center for Rural Studies; Richard Riani, District Manager, Sodexho Campus Services; Claudia Scotty, Chief Executive Officer, Envision Strategies
Moderator: Richard Schramm, Adjunct Professor, Department of Community Development and Applied Economics, University of Vermont
11:45 AM–12:00 PM
Break
12:00 PM–1:30 PM
Lunch
North Lounge Billings Student Center University Place
The University of Vermont has a new communications major within its Department of Community Development and Applied Economics. Students in this program travel to international projects in St. Lucia, where they work with local food producers and vendors to sell food to large hotels. They also work in Honduras, focusing on microfinancing for women and encouraging shade grown coffee.
Speaker: Jane Kolodinsky, Professor and Chair, University of Vermont's Department of Community Development and Applied Economics
1:30 PM–2:30 PM
Spotlight on the Marsh Life Sciences Addition
L—108 Lafayette
The University of Vermont is constructing an addition to co-locate the department of nutrition and food science into one facility. In addition to speaking about the functional design elements of the building, the speakers will discuss the graphic elements: the "egg" shaped stairwell where the story of nutrition and food science are told and the 300 foot long glass facade that graphically depicts the seasons of Vermont.
Speakers: Jean Harvey-Berino, Chair, Department of Nutrition and Food Science, University of Vermont; John Anderson, Principal and President, John Anderson Studio
2:30 PM–3:30 PM
Tour of Marsh Life Sciences building addition and Vermont Institute of Artisan Cheese
Note: Hard hats will be provided for the tour.
3:40 PM–4:00 PM
Ride to ECHO at the Leahy Center for Lake Champlain with special biodiesel CATS bus
4:00 PM–5:45 PM
Reception at ECHO at the Leahy Center for Lake Champlain, located on Burlington's waterfront. Local foods and beverages will be showcased at this reception.
Conference Sponsors
AJ Martini
Bond Bros.
Collaborative Engineers
Cosentini
Erland Construction
Finegold Alexander
Jeter, Cook & Jepson Architects
John Moriarty & Associates
Judith Nitsch
TMP
VHB
