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Vermont

Today, many Vermonters are working together to bring our food system back into balance. Vermont's Farm to Plate Initiative is weaving together the components of Vermont's food system to strengthen the working landscape, improve the profitability of farms and food enterprises, maintain environmental resilience, and increase local food access for all Vermonters.

Read the 2016 Farm to Plate Annual Report

From the blog

12/21/15
This post was originally published by UVM Dining . Natalie Lovelace is a member of the UVM Real Food Working Group and the Calculator Intern. In mid-November, Caylin McKee, UVM Dining Sustainability Manager, Annie Rowell, Sodexo’s Vermont First Coordinator, Jim Rogers, UVM Dining Retail Operations Director, and I took a trip to Vermont Chevon in Danville, Vermont. Vermont Chevon, which was
12/3/15
Almost a decade ago, Abenaki scholar and paleoethnobotanist Fred Wiseman started working with Abenaki communities as part of the documentation process for federal tribal recognition. While he was in these communities, Wiseman noticed crops that had long been thought to have disappeared growing on the hillsides. It led him to start the Seeds of Renewal Project. As part of the project, he has
11/9/15
Farm to Plate Network concludes fourth year of work implementing Vermont’s food system plan by exploring connections between the health of soil and water to the long term productivity and sustainability of local food production “Farm in nature’s image” was the takeaway message shared by Ray Archuleta, Conservation Agronomist at the USDA Natural Resources and Conservation Service (NRCS) and
10/8/15
Food Security section of the Farm to Plate Strategic Plan is updated to articulate strategies to improve food access, increase local food availability, and advocate for the needs of food insecure Vermonters Montpelier, VT –One in eight Vermonters struggle with hunger and 13.2% of Vermont households are food insecure, having difficulty during some time of the year to provide food for their family
8/27/15
Supply-chain relationships help producers and get farmers back on the farm. Joe Bossen loves beans. He enjoys growing beans and working with the farmers who grow beans for Vermont Bean Crafters —producers of organic bean burgers, dry beans, and hummish (bean-based hummus). Bossen especially loves making bean burgers and developing recipes for new Vermont Bean Crafters products. These items can be

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