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.

What is Resilience? What Does a Resilient Food System Look Like? Join Us at the Farm to Plate Network's 8th Annual Gathering to Find Out!

You may have heard that the theme for this year's Annual Gathering is    Resiliency in a Changing Food System Landscape. Whether you already were aware, or learning the theme for the first time, you may be wondering: why resilience? Over the years at the Gathering our themes have covered racial equity, soil health, shifting consumer preferences and market dynamics, and business succession and the dilemmas of workforce development in the food system. Combined, these themes encompass issues spanning social, economic, and environmental systems, and the changes taking place within and between them. Resilience brings our attention to change itself, a characteristic that underlies all of our past themes (and future ones!), and provides us with a framework for how we manage for and effectively adapt to change while maintaining our food systems core purpose, function, and integrity. Resilience encompasses skills that build our capacity to adapt and thrive in changing circumstances, but it's also a state of mind, one we'll need to embrace in an era of climate change, rapid technological disruption in food and agriculture, and broad political and economic instability.

To help us learn resilient skills and understand the resilient state of mind, we'll have Laura Lengnick as our Gathering keynote and resilient guide. Laura isthe author of   Resilient Agriculture: Cultivating Food Systems for a Changing Climate , and has more than 25 years of leadership innovating management practices and performance metrics designed to move sustainability values into action in businesses, community organizations, and government policy and programs across a diversity of scales from local to national. Since 2008, Laura has applied social-ecological resilience science to the development of practical and effective climate change mitigation and adaptation planning strategies. Learn more about Laura here.

First Vermont Dairy Grazing Apprenticeship Education Coordinator Hired

When the Farm to Plate Production and Processing Working Group and Farmland Access and Stewardship Working Group began joint conversations around farm succession in 2016, the question arose on how to build better mentorship and training for potential successors, especially for dairy. The groups identified the nationwide Dairy Grazing Apprenticeship as a program that could help address some of the issues around mentoring and succession and decided to investigate further. The DGA is the only federally registered apprenticeship for agriculture, and provides work-based training, nationally recognized credentials, and a pipeline for connecting mid-career graziers with committed future employees and late-career graziers with potential successors. The DGA is designed to pair Master Graziers with qualified Apprentices. Vermont has historically had a number of prospective Masters and a currently active Master-Apprentice pair, but for many years has been without its own Education Coordinator, a position which not only approves Masters but also helps to grow the network and facilitate new Master-Apprentice pairings.

After a number of conversations within the Network and fundraising by UVM Extension, Mary Ellen Franklin of Franklin Farm has just been hired as Vermont's first Dairy Grazing Apprenticeship Education Coordinator. With a goal over the next 3-5 years of 50 new approved Masters in the state, Mary Ellen plans to expand the program with networking opportunities for Masters and resources for potential Apprentices from all around the country. The Farm to Plate Network looks forward to helping with outreach and other related projects. For more information, contact Jenn Colby and Mary Ellen at: and

2018 Farmers Market Consumer Survey

A group of organizations including 
NOFA-VT  are conducting a survey on people's food values, especially as they relate to purchasing local,  Rooted in Vermont  food and visiting farmers markets. This ten minute survey will allow Vermonters to make their voices heard on these important issues.
Farm to Plate Newsfeed

Vermont's Local Banquet Hits the (Virtual) Newsstand
Readers of Local Banquet's quarterly print magazine or readers who came across Local Banquet articles on the Farm to Plate website may be curious to know what's happened to Local Banquet since the print publication stopped in 2017. We're happy to report that Helen Labun, a longtime Local Banquet contributing writer and Executive Director of Vermont Fresh Network, has acquired the rights to the magazine and is publishing it in an all digital format. You can find new articles and archived editions at  For more information email

Farm & Food Workshops + Industry Events

September 6-7, Randolph:  Sausage and Smoking
September 13, Burlington:  Vermont Master Composter Course
September 16, Vergennes:  11th Annual Tour de Farms, Hosted by ACORN
September 30, Charlotte:  Vital Signs: Tracking Soil Health
October 6, Randolph:  Sensory Evaluation of Cheese
October 7, Bethel:  The Family Cow
October 13-14, Middlebury:  Introduction to Hard Cider Making
October 22-26, Randolph:  Essential Principles of Cheese Making
November 1-2, Killington:  8th Annual Farm to Plate Network Gathering
November 5, Randolph:  Meat Cutting: Butchering Basics
November 8, St. Albans:  Growing the Working Landscape Conference
November 13-14, Randolph:  Sausage and Smoking

Food System Gigs

Lawson's Finest Liquids,  Food Curator
Sugar Mountain Farm,  Farm Hand
Black Dirt Farm,  Office Manager
UVM Food Systems Graduate Program,  Food Systems Graduate Program Coordinator
von Trapp Farmstead,  Dairy Farm Help
Vermont Compost Company,  Equine, Poultry and Operations Support
Vermont Chevon,  Farm-to-Harvest Coordinator
Center for an Agricultural Economy,  Business Manager
Cabot Creamery Cooperative,  Sustainability Programs Specialist
Yankee Farm Credit,  Staff Accountant
Vermont Retail and Grocers Association,  Programs & Membership Manager
Confluence Behavioral Health,  Farm and Property Coordinator
Skinny Pancake,  Kitchen Leadership Positions
Food Connects,  Communications Manager