Farm to Plate Strategic Plan
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By many accounts, Vermont has developed the most comprehensive statewide food system plan in the country and the ﬁrst of its kind in New England.
- increase economic development in Vermont’s farm and food sector;
- create jobs in the farm and food economy;
- improve access to healthy local food for all Vermonters.
VSJF worked with over 1,200 farmers, producers, technical assistance providers, and farm and food sector industry leaders to create Vermont’s food system plan. Chapter 2: Getting to 2020 highlights 25 goals and dozens of strategies to strengthen and grow Vermont’s food system, as well as the progress to reach those goals. The Plan explores the major issues impacting Vermont’s food system through analysis of high impact leverage areas in Chapter 3 and broader cross-cutting issues in Chapter 4.
Chapter 1 provides an overview of the Farm to Plate Strategic Plan development process. Starting in the Fall 2009, VSJF staff, as well as several researchers, interns, and volunteers, began assembling and analyzing data on Vermont's food system, conducting in-depth stakeholder interviews, and convening regional public input events.
The 25 goals of the Farm to Plate Strategic Plan are aimed at strengthening all components of Vermont’s food system. These goals are being addressed by both the collective work taking place within the Farm to Plate Network and also by individual businesses, organizations, agencies, and institutions.
The components of Vermont’s food system are explored in depth over the course of seven sections in Chapter 3. Each section focuses on current conditions, analyzes gaps and barriers to strengthening Vermont’s food system, identifies emerging opportunities, and provides a series of objectives and strategies aimed at reaching the 25 goals presented in Chapter 2.
Chapter 4 examines crosscutting issues that impact the whole food system, including food insecurity; education; workforce development; technical assistance and business planning; financing; energy; regulation; and leadership, communication, and coordination across the food system.