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February 4, 2014
From: Kevin Coburn, Director of Communications

Green Mountain College Announces Visiting Scholars Sustainable Food Systems Program

POULTNEY, VT -- Green Mountain College is pleased to announce that the husband-wife team Douglas Gayeton and Laura Howard Gayeton will be will be the visiting scholars for the College’s M.S. in Sustainable Food Systems (MSFS) program during the winter residency at the College February 15-20. The Gayetons will make a public presentation on Monday, February 17 from 7-8:30 p.m. in the Gorge (Withey Hall). The event is free.

Since the early 1990’s the Gayetons have created award-winning films, information artworks, websites, and branding campaigns for a variety of clients including HBO, AOL, MTV, Napster, National Geographic and PBS.

Besides founding Laloo’s, the first goat milk ice cream company in the U.S., Laura has over 20 years experience as a senior executive for The End, Palomar Pictures, and Slo Graffiti, where she pioneered the art of multilayered narrative approaches to film and video for hundreds of commercial clients.

Douglas is the author of SLOW Life in a Tuscan Town, which features a preface by the Slow Food movement founder Carlo Petrini. He lectures on art, technology and sustainability, and his photographs have been printed in Time, Orion and other magazines. His work in also represented in many museums and private collections around the world.

The couple is currently at work on “The Lexicon of Sustainability,” a multimedia art project to tap into the meaning of sustainability as interpreted by thought leaders around the country. The first part of the project is “Food and farming in America.” (

They describe the Lexicon as a “. . . multiplatform project based on a simple premise: people can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that define sustainability.”

GMC faculty and students are collaborating with the Lexicon of Sustainability’s new “Project Localize,” an initiative that works with high school teachers and students to document the sustainable food initiatives at work in their home communities. Students learn about food systems in their local communities through a variety of disciplinary lenses, while also acquiring multimedia skills and sharing what they learn through traveling pop-up exhibits that they create. (

The MSFS degree program prepares future leaders in the burgeoning movement for sustainable, just, and local foods, through a two-year program that emphasizes an interdisciplinary understanding of sustainable agricultural production and a deep knowledge of economic, ecological and social forces driving food systems. The MSFS is the nation’s first distance-learning graduate program focused on sustainable food systems. The program’s first cohort graduated in December 2013.

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