Taking Root Student Symposium – Save the Date!

We couldn’t be more excited to announce that we are hosting the Taking Root Student Symposium on October 28th at the University of Vermont, in partnership with Vermont Farm to Plate and the Vermont Agency of Agriculture.

This symposium is designed for all Vermont college students to celebrate farm to institution and learn about what it means to chart a career in food. We are pleased to

Ben Hewitt, Taking Root Student Symposium’s Keynote Speaker

share that our keynote speaker will be Ben Hewitt, a Vermont-based author of many books including The Town That Food Saved and Making Supper Safe. Throughout the day, students will learn about:

 

• Why farm to institution is important
• Innovative work happening in Vermont’s food system
• Career paths of many of Vermont’s leading entrepreneurs and thinkers
• Resources available at each campus for students to pursue food systems-relevant coursework as well as food-related employment
• Current food-related job opportunities; students will also have time to network directly with some Vermont employers in the food industry.

And let’s not forget about lunch!

• Eat the Loop Supper celebrates innovative production practices, featuring Vermont producers who “close-the-loop” through the creation of their product.  From waste-free production to soil health management, Vermonters are leading the way in innovative practices.  Meet the producers and fill your bellies with the “loop.”

Are you a Vermont college student interested in attending? Here’s what you need to know:

• We are looking for student representation from all Vermont campuses. We also have limited space for this event. If you are interested in attending, please email Annie Rowell at annie.rowell@sodexo.com.
• Registration costs $25 for the full day, 9am-4pm.

I am excited to attend the Taking Root Student Symposium at UVM because I was inspired by Ben Hewitt’s book ‘The Town that Food Saved’ when I was introduced to it as an undergrad. Also, I will be looking to find employment soon, so getting to learn more about current food-related positions and Vermont-based employers is a great opportunity. Overall, I can’t wait to meet people with similar passions as me and people who want to learn more!
– Ann Chiarenzelli, UVM Food Systems Master Student & Taking Root attendee

 

The statewide college student gathering is a perfect opportunity for our students in our learning community “A Call to Action: Building Sustainable Communities”. […] The symposium lands at a perfect place and time to support our goals; we hope that many students, faculty and staff from other Vermont colleges and universities attend.

– Ellen Hill, Faculty, Northern Vermont University at Johnson

Here is a glimpse of some of the panelists, producers, and employers you can expect to see there!

• Panelists:
  • Mateo Kehler, Jasper Hill Farm
  • Sarah Langan, UVM Dining/Sodexo
  • Helen Labun, Vermont Fresh Network
  • Ellen Kahler, Vermont Sustainable Jobs Fund/Farm to Plate
  • Sarah Waring, Center for an Agricultural Economy
  • Annie Myers, Myers Produce
  • Steve Schubart, Grass Cattle Company
  • Joe Bossen, Vermont Beancrafters, All Souls’ Tortilleria
  • Heather Darby, UVM Extension
  • Theresa Snow, Salvation Farms
• Producers featured at lunch:
  • Black River Meats/Precision Valley
  • Vermont Chevon
  • Vermont Beancrafters
  • Red Hen Bakery
  • Catamount Farm
  • Vermont Soy
  • Nitty Gritty Grain Company
  • Red’s Best
  • Champlain Orchards
• Employers:
  • Maple Wind Farm
  • Vermont Food Venture Center
  • Vermont Agency of Agriculture
  • Red Wagon Plants
  • Vermont Creamery
  • Black River Produce/Reinhart
  • Sodexo
  • Green Mountain Farm to School
  • UVM Extension

Stay tuned for more to come! Be sure to follow us on Instagram @vermontfirst for more information!