Unite Against Climate Change

Maple Sugar ProducersIn Cabot, VT Glenn Goodrich has reduced his net CO2 emissions by introducing biofuel into his boiling operation. Biofuel is a more sustainable fuel source, as it’s easily replaceable and doesn’t rely on ancient carbon sources. Biofuel also reduces our dependence on foreign oil and supports the American agricultural economy.

Policy Makers

Economic incentives, included in Farm Bills, could encourage sugar makers to switch to more sustainable practices, such as the use of biofuels. Further, as our statewide energy bids are set to expire, incorporating renewable energy projects into our future energy portfolio will reduce the impacts of climate change.

Vermont VisitorsTraveling produces large quantities of CO2 that, in turn, contribute to global warming. Several companies sell carbon offsets, which compensate for carbon emissions by investing in renewable energy projects. To do your part, learn more about purchasing carbon offsets at nativeenergy.com.

Vermont ResidentsAs Vermonters, you are empowered to make decisions that will help mitigate the effects of climate change in our state. Encourage your legislators to defend these measures, so that we may pass on these cherished Vermont traditions to future generations.

This pamphlet was brought to you by a joint effort of the Vermont Natural Resources Council and the work of Middlebury College students. If you have any questions about this project, please contact us:

VERMONT NATURAL RESOURCES COUNCIL9 Bailey Avenue, Montpelier, VT 05602

Telephone: (802) 223-2328Fax: (802) 223-0287

General Information: jmiller@vnrc.orgOnline: www.vnrc.org

Additional Resources:http://www.cleanair-coolplanet.org/information/

The Clean Air - Cool Planet website for information on the causes and effects of climate change

www.lickglobalwarming.orgA Ben and Jerry’s initiative with recommendations

for individuals concerned with climate changewww.vermontmaple.org.

The Vermont Maple Sugar Makers’ Association website with information on maple sugaring in VT

For additional copies of brochure, contact:DIANE MUNROE

Middlebury CollegeCoordinator for

Community-Based Environmental Studiesdmunroe@middlebury.edu

Pamphlet Resourceswww.vermontmaple.org

www.cleanair-coolplanet.orgPhoto Credits

Front Cover: www.lesleymattuchio.comMiddle Top: www.lesleymattuchio.comMiddle Bottom: www.wallpaper.net.au

VERMONT MAPLE SUGARING

RECOMMENDATIONS

PROSPECTS FOR A CHANGING CLIMATE

The maple sugaring season begins as winter lets up, with the most productive sap runs from early March to mid-April. For sap to fl ow, maple trees require a delicate balance of climatic conditions including sun, snow, precipitation, and temperature. Sap fl ows are best when the temperature drops below freezing at night and rises above freezing in the day. Many other factors infl uence the quality of maple syrup, such as biotic invasions--including pests and caterpillars--and climactic events such as ice storms and drought. The biology of maple trees is so delicate that sugar makers themselves often can’t fi gure out all their complexities. As Peter Purinton, a lifelong maple sugarer from Huntington, admitted “When I think I start to know something about sugaring, I realize how little I really do know about it.” Any small change in our forest ecosystems could pose a serious threat to the maple sugaring industry.

A VERMONT TRADITIONSpringtime in Vermont wouldn’t be complete without maple sugaring. From the Native Americans who fi rst used sap as sweetener in this region hundreds of years ago, to the world renowned Vermont Maple Syrup industry today, maple sugaring has long been an integral part of our local economy and a symbol of Vermont culture.

Syrup CultureThe sugarhouse has become both a place of production and an informal meetinghouse. When the sap is running each spring, thousands of Vermonters get together--for work or for play--to experience the sweet joy of producing maple syrup. While others attempt to imitate the taste of Vermont maple syrup, locals know that no artifi cial fl avorings can reproduce the weather, the trees, and the unique community that makes Vermont’s syrup the best.

Syrup Economy• Maple syrup is commercially produced in every county in Vermont.•Vermont produces about 450,000 gallons of maple syrup each year.• Vermont Maple syrup comprises 40% of the maple syrup produced in the US and 8% of the maple syrup produced worldwide.• The Vermont sugaring and related industries provide 4,000 seasonal jobs and are worth $105 million each year.• Maple sugaring makes an innumerable contribution to Vermont’s tourism industry.

A DELICATE BALANCE

A CHANGING CLIMATE

It’s now well accepted by the scientifi c community that global warming is occurring and that humans are largely responsible, due to our high levels of greenhouse gas emissions. In less than 50 years, New England could experience a temperature rise of 6-10°F, resulting in conditions similar to those currently found in the Mid-Atlantic states. Scientists have suggested that this anthropogenic warming could cause: • Warm temperatures persisting into the fall resulting in less brilliant foliage and a shorter foliage season.• Warmer nighttime temperatures which could disrupt the delicate diurnal sap fl ows.• A more favorable habitat in the Northeast for maple pests like tent caterpillars, gypsy moths, and pear thrips.• Maple tree migration because their current climatic niche could move past our border and into Canada in the next 100 years.While it’s diffi cult to predict with absolute certainty what will happen to the maple sugaring industry given the current course of global warming, the picture is clear: erratic changes in temperature and unpredictable weather patterns forecast a precarious future for Vermont’s economic and cultural livelihood.

Temperature Difference in ºC from 1990 Value