January 2020
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.
2019 Farm to Plate Annual Report Now Available
Members of the Farm to Plate team at Vermont Sustainable Jobs Fund (Jake Claro, Sarah Danly and Shane Rogers) presented the 2019 Annual Report to the House Agriculture & Forestry Committee and the Senate Agriculture Committee at the Statehouse today, and discussed highlights of the work being undertaken by the Farm to Plate Network.
Regenerating a State's Economy Through Food, Land & Culture, with Jake Claro
“We’re not just doing this from a dollars and cents perspective. We’re doing this because it gives meaning to people’s lives. And it’s a critical connection to our past, and also a really important road into our future. ”
— Farm to Plate Director Jake Claro
Vermont Team Wins $250K Henry P. Kendall Foundation Prize to Increase Local and Regional Food on College Campuses
University of Vermont and State Agricultural College and Norwich University, in partnership with Sodexo, Dartmouth Hitchcock Medical Center, the UVM Medical Center, Vermont Food Venture Center, and the Pioneer Valley Growers Association wins $250,000 Henry P. Kendall Foundation prize to increase local and regional food on college campuses.
Specialty Cheese Market Research Report
In response to a work request issued by the Vermont Agency of Agriculture Food and Markets, Atlantic Corporation (Atlantic) performed extensive market research on specialty, artisan, and farmstead cheese to determine market conditions, trends in consumer demand, and current distribution channels and to outline the most advantageous strategies for cheesemakers to be competitive in a global market.
Maple Syrup Markets & Growth Opportunities
In response to a work request issued by the Vermont Agency of Agriculture Food and Markets, Atlantic Corporation (Atlantic) performed extensive market research on maple syrup and value-added products to determine market conditions, trends in consumer demand, and current distribution channels and to outline the most advantageous strategies for Vermont maple syrup producers to be competitive in a global market. 
Call for Proposals Due January 31
If you would like to be part of the conference planning committee, contact Lisa Chase at Lisa.Chase@uvm.edu
or 802-257-7967.
Farm to Plate Newsfeed
Food System Events and Workshops
Food System Jobs
Philo Ridge Farm, Events Manager
Vermont Youth Conservation Corps, Crew Leader, Food and Farm Program
The Putney School, Farm Intern
Cedar Circle Farm & Education Center, Full Season Farm Production Crew
Salvation Farms, Director of Operations
Vermont Cheese Council, Executive Director
Vermont Youth Conservation Corps, Food and Farm Program Project Lead
University of Vermont, Full-time Lecturer Position
Maple Wind Farm, Farm Operations Manager
Plainfield Co-op, General Manager
Vermont Community Garden Network, Garden Coordinator: Barre
Vermont Community Garden Network, Regional Garden Coordinator: Washington County
Vermont Community Garden Network, Regional Garden Coordinator: Addison County
Middlebury Natural Foods Coop, Multiple Positions
Kids Gardening, Executive Director

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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