August 2019
Farm to Plate is Vermont’s food system plan being implemented statewide to increase economic development and jobs in the farm and food sector and improve access to healthy local food for all Vermonters.
Rural Vermont Guide to On-Farm Slaughter Regulations 2019
The Vermont landscape is abundant with farmers supplying their communities with locally raised,
slaughtered and processed meats. For generations Vermonters have relied upon friends and
neighbors for their meat supply, however as the industrialized food system has grown larger, rules
have been crafted to “protect” the public from potential dangers. These rules have weakened the
Vermont meat slaughter and processing infrastructure and made it challenging for Vermont farmers
to comply with these industrial scale regulations without making significant capital investments and
going into debt. Rural Vermont believes that having community scale-appropriate regulations will
help grow the market for farm fresh meat while simultaneously protecting our food supply and
enabling farmers to continue Vermont’s cultural heritage.
August = #RootedinVermont Dairy
Rooted in Vermont, the Vermont Farm to Plate Network’s local food marketing campaign, has launched a statewide radio campaign that is encouraging Vermonters to go out and buy ‘Rooted in Vermont Summertime Dairy Products!’ We are running the ads across multiple stations each week, reaching every corner of the state.  The goal is to encourage consumers to seek out Vermont dairy products at their favorite stores and farm stands. 
 
The team at Rooted in Vermont is encouraging everyone to plug into the conversation on social media through the  #RootedinVermont hashtag on  Instagram and  Twitter or  @RootedinVermont on Facebook. We will be sharing photos, posts, and stories all month long about ‘Rooted in Vermont Dairy’ to drum up excitement!
 
If you have any questions or want to chat about how to get more involved (we have some sweet #RootedinVermont stickers to give away…), you can email the Rooted in Vermont project manager, Shane Rogers, and  shane@vsjf.org.
Farm to Plate Newsfeed
Food System Events and Workshops
Food System Jobs
Rutland Area Food Coop, General Manager
Littleton Food Coop, Full Time Meat Cutter
Vermont Youth Conservation Corps, Field Staff, Fall Crew
Vine Ripe Greenhouse Construction, Greenhouse/Hoophouse Construction Labor
Vermont Agency of Agriculture, Food & Markets, Meat Program Section Chief
Food Connects, Food Hub Driver
Vermont Compost Company, Sales and Marketing Associate
The Willowell Foundation, AmeriCorps Nature Preschool Teacher
The Willowell Foundation, Nature Preschool Teacher
Vermont Compost Company, Herd Manager
Philo Ridge Farm, General Manager
Intervale Center, Staff Accountant
Intervale Center, Finance Director
Pete's Greens, Bookkeeper

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Vermont Food System News is published by the  Vermont Sustainable Jobs Fund
3 Pitkin Court Montpelier, VT 05602

Jake Claro , Farm to Plate Director  |   Sarah Danly , Farm to Plate Network Manager
Lydia Pitkin , Office Manager and Program Coordinator  |    Shane Rogers , Rooted in Vermont Project Manager
Kelly Nottermann , Communications Manager  |   Ellen Kahler , Executive Director

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Vermont Sustainable Jobs Fund, 3 Pitkin Court, Suite 301E, Montpelier, VT 05602