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Awards & Recognition

GMC Block Course Garners Food Studies Award
GMC’s 2006 block course, “Food, Agriculture and Community Development in the Northeast", has received the 2009 Food Studies Pedagogy Award from the Association for the Study of Food and Society. The award is given annually to the “teacher of food studies in any discipline … who uses innovative and successful pedagogical techniques to reach students.”

Three faculty members taught the interdisciplinary course: Prof. Jacob Park (business strategy and sustainability), Prof. Philip Ackerman-Leist (environmental studies), and Prof. Eleanor Tison. The course also featured John Turenne, a nationally recognized culinary/food industry educator and the former executive chef/director of the Yale Sustainable Food Project, as a visiting faculty member, as well as other notable individuals from private companies, government agencies, and non-profit organizations as guest lecturers.

The Association for the Study of Food and Society (ASFS) is a multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society. The group hosts an annual conference and publishes a journal titled Food, Culture and Society.



governor's award Block Course Wins
Governor's Award

Green Mountain College’s 2006 block course, titled “Food, Agriculture, and Community Development in the Northeast,” received the Vermont Governor’s Award for Environmental Excellence and Pollution Prevention.

The College was recognized at an awards ceremony in the House Chamber of the State House in Montpelier on Monday, April 21, at 3 p.m. The award was presented by George Crombie, Secretary of the Vermont Agency of Natural Resources, and Governor Jim Douglas. A reception followed the ceremony.

The class, offered by Prof. Philip Ackerman-Leist (environmental studies), Prof. Jacob Park (business & public policy), and Prof. Eleanor Tison (cultural anthropology), explored how food choices affect the community. The class visited roughly one dozen area farms and hosted several national food and agricultural experts as guest speakers. As a final project, the class created sustainable purchasing guidelines for Withey Dining Hall.



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