Academics and Research

Infographic on Academics and Research

With innovative ideas from the campus community, a supportive administration, and the oldest undergraduate environmental studies program in the country, Middlebury provides an inspired and energetic atmosphere in which to explore real-world problems.

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2014 Energy use (for heating/cooling)

Barchart displaying biomass information

Middlebury is the first higher education institute of significant size to be on track to meet its goal of carbon neutrality by 2016, and that reduction is largely due to the completion of the biomass gasification facility in 2009.

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Featured Stories

Featured Stories


The Power of Biomass

For more than a decade, carbon reduction has been a community-driven initiative. Middlebury is the first higher education institute of significant size to be on track to be carbon neutral in 2016.

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Organic Farming

Middlebury’s Organic Farm promotes awareness of issues surrounding food production and provides endless opportunities for instruction and hands-on learning.

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Sustainable Design

Walk across campus. Duck into a favorite building. And take a closer look. You’ll find energy efficient design, reused materials, and sustainably harvested wood all over Middlebury.

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News

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Earth Day BBQ Serves Up Salmon from Middlebury Alum

This Friday the campus will celebrate Earth Day with a barbeque that is set to include salmon from Middlebury College class of 2006’s Elma Burnham.

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Events

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May 04

The Silver Bullet is on Your Plate: Behavior Design and Food Choice

Jason Scorse, Associate Professor at the Middlebury Institute of International Studies at Monterey, will talk about how environmental and health policy professionals are beginning to use the profound insights of behavior design to help nudge people to healthier and more sustainable food choices, because it turns out that many of the older theories of change don't fully account for human psychology and sociology. What makes people actually change their behavior is both more complex and at the same time simpler than many people think. Given that food choice is the single greatest determinant of greenhouse gases and that medical costs are the major driver of long-run government debt, getting to people to eat healthier should be a priority; it is truly the silver bullet we have been waiting for.  Scorse serves as Director for Center for the Blue Economy and Program Chair of International Environmental Policy at the Institute.

12:15p – Locally sourced vegan lunch available!  RSVP to jwiseman@middlebury.edu

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May 04

ES Senior Thesis Presentation

Kae Fink '16.5, Joint Chemistry and ES with an environmental chemistry focus, will present her thesis: Sorptive behavior of hexadecyltrimethylammonium-modified montmorillonite: Elucidating effects of interlayer chemistry and contaminant structure. Lunch will be provided at 12:15.

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May 05

Lebanon’s Shouf Biosphere Reserve Transition Zone: Sport Hunters and a Protected Area

Howard E. Woodin ES Colloquium Series. Robert Greeley, Visiting Instructor in Arabic at Middlebury, will discuss how protected areas have undergone a powerful and sustained social critique, however, very little of this it addresses biosphere reserves and only a small fraction addresses the zoning practices of biosphere reserves. This talk is based on months of interviews and participant observation with biosphere personnel, police, politicians, Shouf residents and hunters in the transition zone of the Shouf Biosphere reserve. Greeley will address the intersections of state and local agendas in creating environmental governance in and beyond the transition zone.

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May 06

The United Tables of Italy: Pellegrino Artusi and the Unification of Italy in the Kitchen

This International and Global Studies Colloquium presentation will be given by Sandra Carletti, professor of Italian at Middlebury. Food has played an important role in shaping Italian identity, but was Italian food Italian before there was an Italy? In 1891, thirty years after the official unification of Italy, Emilia-Romagna's native Pellegrino Artusi published La Scienza in cucina e l’arte di mangiar bene (Science in the Kitchen and the Art of Eating Well). Professor Carletti will discuss how this iconic, 600-pages cookbook became a turning point in the history of Italian cooking, establishing a national culinary canon and a common culinary language for the newly unified country. Lunch is free for current Middlebury College students/faculty/staff; suggested $5 donation for others; RSVP by 5/3 to rcga@middlebury.edu.

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