Vermont's Farm to Plate
food system plan (2011-2020) is being implemented statewide by the 350+ member organizations of the
Farm to Plate Network to increase economic development and jobs in the farm and food sector and improve access to healthy local food for all Vermonters.
One of the strategic priorities being addressed over the next several years is to:
Increase Local Food Availability and Affordability
Local food sales currently account for approximately 7% ($189 million) of total food sales in Vermont. In order for local food to be accessible to all Vermonters, it needs to be more readily available and affordable where most Vermonters purchase food. The Farm to Plate Network works to open new wholesale market channels at retail stores (country stores, co-ops, specialty food stores, grocery stores) and institutions (schools, hospitals, prisons) in Vermont and New England, while supporting increased access at Vermont's restaurants and direct markets (farm stands, farmers' markets, CSAs).
Take 5 Retail Training
Take 5 is a new series of 12 local food sourcing and merchandising training videos for Vermont retail stores to help increase local food sales. The Farm to Plate Independent Grocers Task Force launched the Take 5 series of five-seven minute training videos for convenience, general, grocery and other retail stores as well as distributors, food hubs, and regional food organizations interested in increasing sales of Vermont products. Episode topics include promotions, purchasing, merchandising, in-store displays, signage, sampling, and procurement. The episodes and additional resources are available on the Vermont Farm to Plate website at http://bit.ly/Take5RetailTraining.
Distribution
The Farm to Plate
Aggregation & Distribution Working Group
is currently focused on identifying gaps in the local food supply chain and how to best address challenges with stakeholders along the entire supply chain (wholesale distributors, food hubs, regional food centers, online marketplace businesses, food service providers, government agencies, retail market owners, food producers and processors, and charitable food distribution organizations).
Farm to Institution
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Rooted in Vermont food being served up at UVM Medical Center.
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Vermont institutions are sourcing between 14-40% of their f
ood locally and staff are excited to b
etter promote local food as a part of their educational mission, according to a new report: "The Opportunities and Barriers to Greater Local Food Procurement in Vermont Higher Education Food Service." The report was prepared by the
Farm to Institution Task Force
to provide best practices data to inform the development of procurement policies at Vermont higher education institutions. Twelve of the 21 higher education food service operations in Vermont participated in the task force's Farm to College Procurement Project. Click
here
to access the full report and for additional information about the project.
Farm to Health Care
Vermont is home to a number of successful projects that integrate food with health care, such as health care shares, produce prescriptions, and self-management programs that partner with the Vermont Foodbank to provide local produce and recipes. The Farm to Plate
Health Cross-cutting Team
is currently cataloging
all food and health care related programs taking place across the state to encourage information sharing and replication of successful programs, and improve applications for funding. Learn more about how to
submit
a food and health care program in your area.
Farm to School
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Green Mountain Farm to School programming in Walden.
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The Vermont Farm to School Network works closely with the Farm to Plate Network to catalyze efforts to increase local food availability and affordability by making more nutritious, local food available at Vermont schools. Farm to School programming promotes nutrition, fights hunger, and boosts Vermont's economy. However, in the last four years, only 43% of the demand for programming from schools has been met. Learn more about how to get involved.
Food Access
The
Food Access Cross-cutting Team connects organizations working on food security, food access, nutrition, food justice, and racial equity issues, and helps to integrate these conversations into Farm to Plate Network discussions and projects. The team is partnering with the Farmland Access and Stewardship Working Group to develop materials for town planners that address food access. Members of the team helped ensure that the Rooted in Vermont grassroots movement was inclusive of Vermonters at all income levels and a recent meeting led to statewide publication of an article exploring the
True Cost of Local Food.
Universal Recycling and Food Rescue
The Vermont Agency of Natural Resources and the Vermont Foodbank reported a 40% increase in food donations in 2016. The Farm to Plate
Food Cycle Coalition supports synergy between the Agency of Natural Resource's efforts to implement the Universal Recycling Law and food rescue organizations' efforts to get more fresh, healthy, food to Vermonters in need.
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Farm & Food Workshops + Industry Events
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Food System Gigs
Vermont Farm & Forest Viability Program,
Internship
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VIDEOS
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MEDIA
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THE ATLAS
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THE PLAN
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GOALS
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THE NETWORK
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