UNIVERSITY OF VERMONT PICTURED FROM LEFT TO RIGHT ARE THREE OF UVM 11 LEEDS CERTIFIED BUILDINGS: THE DUDLEY H. DAVIS CENTER, THE GEORGE D. AIKEN CENTER AND THE JAMES M. JEFFORDS CENTER (TO THE FAR RIGHT).
A diverse pool of expertise helps to provide a wider perspective on complex sustainability issues and delivers a broader education to its students, while encouraging interaction and networking. The structure of the course comprises an intense 9 month classroom component and a 3 month practicum where students have direct contact with a company which they STUDENTS GLEAN VEGETABLES AT THE INTERVALE CENTER TO LEARN ABOUT SUSTAINABLE FOOD SYSTEMS.
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help develop to become more sustainable. For example, in one accounting unit, a student team partnered with a Mexican tomato farm to develop a triple bottom line assessment of the business. The team began by setting up books for financial reporting purposes, but subsequently addressed the problem of assessing environmental and social impacts of the business and established
measures to do so in real time. “Almost like a consulting engagement,” comments Dr. Cats-Baril. “The faculty member teaching the course was teaching twice a week. One class was completely about ‘theory’ and the second session was the Skype session with the Mexican farmers and applying what was taught that week to create that triple bottom line accounting for the firm.” A similar