VERMONT INNOVATOR NEWS • WEEK OF AUGUST 12, 2019

University of Vermont Awards SPARK-VT Grants
The University of Vermont has awarded SPARK-VT grants of $50,000 to three faculty research teams to help them commercialize their work and move it a step closer to the marketplace. The Ventalect Critical care and pulmonary specialist Prema Menon, M.D., Ph.D., an assistant professor of medicine, won for a tool called Ventalect that allows ICU patients with acute respiratory failure on mechanical ventilation to communicate, even though they are unable to talk. (continue)

Vermont Cheeses Set Record
Montpelier, VT – A new record was set for Vermont cheeses at the prestigious American Cheese Society’s 36th Annual Awards competition (ACS) in Richmond, Virginia. Vermont producers, big and small, collectively took home 44 ribbons, marking Vermont’s best showing to date. Additionally, five Vermont cheeses were finalists for the Best of Show. (continue)

Central Vermont Medical Center Launches
Workforce Development Program
Berlin, Vt. — Central Vermont Medical Center (CVMC) – in partnership with the Community Colleges of Vermont (CCV) and the Vermont Technical College (VTC) – is launching a new workforce development program aimed at addressing the shortage of nurses in Vermont. The new program will make it easier for employeed Licensed Nursing Assistants (LNAs) to train to become Licensed Practical Nurses (LPNs) by reducing the two biggest barriers to higher education: time and money. (continue)

Vermont Department of Environmental Conservation
Aims to Accelerate Food Sustainability
Montpelier, VT – If you want to see the future of Vermont’s economy, look no further than the state’s local food industry. With 50% growth from 2006-2016, Vermont entrepreneurs are starting new specialty food businesses and creating a name for Vermont products across the US and beyond. Specialty food manufacturers transform high-quality ingredients into products like chocolates, freshly prepared foods, and specialty meats. (continue)