Governor’s Institutes of Vermont Welcomes High School Students for A Summer Learning Adventure
The Governor’s Institutes of Vermont (GIV) is now accepting applications for the 2024 offerings of its residential summer programs. Passionate and curious Vermont high school students are invited to apply and can attend for as little as $10. This year, GIV will be offering eight different summer Institutes including Arts, Engineering, Entrepreneurship, Environmental Science & […]
VBSR Member News Round Up – 1/17/24
UVM: Gold Member University of Vermont (UVM) always has opportunities for Vermont businesses to engage with talented undergraduates and graduate students. Don’t miss these upcoming ways to connect with UVM students and avail yourself of campus assets related to hiring. UVM Annual Spring Job & Internship Fair: UVM invites recruiters from regional and national organizations […]
Press Release – High 5 Adventure Learning Appoints New Executive Director
PRESS RELEASE FOR IMMEDIATE RELEASE High 5 Adventure Learning Center Appoints Jennifer Ottinger as Executive Director Brattleboro, VT – Thursday, January 11, 2024 – High 5 Adventure Learning Center, a leading organization in adventure education and experiential learning is thrilled to announce the appointment of Jennifer Ottinger as its new Executive Director and also celebrates […]
VBSR member agency helps youth with disabilities aim high
A “sponsor spotlight” article recently uploaded to VTDigger reports that, “For too long, opportunities and expectations for youth with intellectual disabilities and autism – and the expectations they set for themselves – were modest. Strong and expanding partnerships between Vermont Care Partner network agencies, schools, state government, and Vermont employers have opened the door for […]
VBSR Welcomes Jeremy Gerber as Membership and Development Manager
Burlington, Vt. (January 8, 2024) – Vermont Businesses for Social Responsibility (VBSR) is pleased to announce that Jeremy Gerber has joined the organization as Membership and Development Manager. In this role, Gerber develops and implements VBSR’s strategic approach to membership recruitment, retention, and engagement in addition to fundraising for the organization’s Expanding Our Movement Fund. A […]
VBSR Member News Round Up – 1/3/24
UVM: As Vermont’s maple syrup industry has moved toward larger, commercial operations, Gold Member UVM wants to know if all of the plastic tubing and gas-fired boilers that have become ubiquitous across the state are contributing to global climate change. So, the UVM Proctor Maple Research Center is working with the UVM Food Systems Research Center to come up with […]
Matthew Bushey Named Managing Principal of TruexCullins Architecture + Interior Design
TruexCullins has announced that Matthew Bushey, AIA, LEED AP is advancing to the role of Managing Principal of the firm as of January 1, 2024. He will succeed David Epstein, AIA, who has served as Managing Principal for the past 11 years. Epstein will remain with the firm and will continue to lead the Education […]
VBSR Member News Round Up – 12/13/23
Outright Vermont: Camp Sunrise – a property the Boy Scouts have owned for 100 years – is changing hands but its use will continue to serve youth and maintain conservation efforts. The Green Mountain Council, which oversees Boy Scout programs in Vermont, and Outright Vermont have announced that Outright has signed a purchase agreement and […]
New England Food Vision Prize Awards Funds to Salvation Farms
FOR IMMEDIATE RELEASE CONTACT: Theresa Snow Salvation Farms, Executive Director 802-888-4360 Info@salvationfarms.org MORRISVILLE, VT New England Food Vision Prize Awards Funds to Salvation Farms Preserving surplus produce to aid sourcing local food for schools Photo Caption: Jeff Brynn, Director of Food Service for Lamoille South Supervisory Union received a sample of frozen product from Salvation […]
VBSR Member News Round Up – 11/29/23
King Arthur Baking Company: Champion Member King Arthur Baking Company has produced a new whole wheat flour using regenerative agriculture. Called Regeneratively-Grown Climate Blend, the flour is made up of a variety of wheat crops and offers a more sustainable flour that will perform nearly the same as conventional whole wheat flour in baking recipes, although it […]
