68 Catamount Park Suite C
Middlebury, VT 05753
||Agronomy Specialist||jeff.carterREMOVETHISBEFORESENDING@uvm.edu||(802) 388-4969 x332|
||4-H Educator||martha.seifertREMOVETHISBEFORESENDING@uvm.edu||(802) 388-4969 x335|
Network Groups: Production and Processing
Food Access and Nutrition
- Cooking / nutrition classes
- General food system education
- Farm to School programs
- Out of school programs
- Colleges / Universities
- Internship / Apprenticeship / Mentorship programs
Business Planning and Technical Assistance
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 3: Vermonters will exhibit fewer food-related health problems (e.g., obesity and diabetes).
- Goal 4: Options for farmers to reduce their production expenses will be widely disseminated and utilized.
- Goal 5: Agricultural lands and soils will be available, affordable, and conserved for future generations of farmers and to meet the needs of Vermont’s food system.
- Goal 6: Farms and other food system operations will improve their overall environmental stewardship to deliver a net environmental benefit to the state.
- Goal 7: Local food production—and sales of local food—for all types of markets will increase.
- Goal 8: Vermont’s dairy industry is viable and diversified.
- Goal 9: The majority of farms will be profitable.
- Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food.
- Goal 11: Vermont’s food processing and manufacturing capacity will expand to meet the needs of a growing food system.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 14: Safe edible food typically thrown away will be rescued to feed people, and organics from farms (e.g., manure) and consumer food scraps will be diverted from landfills and waterways to produce animal feed, compost, and feedstock for anaerobic digesters.
- Goal 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.
- Goal 16: Vermont K-12 schools, Career and Technical Education Centers, and institutions of higher education will offer a wide range of curricula, certificate and degree programs, and conduct research aimed at meeting the needs of Vermont’s food system.
- Goal 17: The number of locally owned and operated food system businesses in Vermont is increasing.
- Goal 18: Vermont’s food system establishments will provide safe & welcoming working conditions, livable wages, & have access to a skilled, reliable workforce.
- Goal 19: Business planning and technical assistance services will be highly coordinated, strategic, and accessible to Vermont’s food system businesses.
- Goal 22: Food system enterprises will minimize their use of fossil fuels and maximize their renewable energy, energy efficiency, and conservation opportunities.
- Goal 24: Vermont’s governor, legislature, and state agencies will champion Vermont’s food system as an economic development driver for the state and Vermont will demonstrate national leadership on food system development.
- Goal 25: Food system market development needs will be strategically coordinated.