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Celebrating National School Breakfast Week with Senator Becca Balint

Food Connects celebrated National School Breakfast Week during the first week of March by inviting Vermont State Senator Becca Balint to join Food Connects’ Farm to School Team, Sheila Humphreys and Kate Venne, for breakfast with Allegra Carignan’s Kindergarten class at Green Street School.

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VT NRCS Announces Sign-Up for Updated Conservation Stewardship Program

The next deadline for Conservation Stewardship Program (CSP) applications to be considered for funding in fiscal year (FY) 2019 is May 10, 2019. The 2018 Farm Bill made several changes to this critical conservation program, which helps agricultural producers take the conservation activities on their farm to the next level.

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Vermont Produce Growers Awarded $60K to Make Food Safety Improvements

The Vermont Agency of Agriculture, Food & Markets (VAAFM) awards $60,000 to 13 Vermont produce growers making on-farm improvements that prevent or reduce produce safety risks. VAAFM’s Produce Program issued a third round of Vermont Produce Safety Improvement Grant (VPSIG) funding to help Vermont producers continue to grow food safely, efficiently, and economically.

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Faces of Dairy: Farmers Discuss a Viable Future

Rural Vermont Event Sparks Community Conversation

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Community Partnership Prioritizes Local Food

The Monadnock Food Co-op and Food Connects prioritize local food in their growing partnership.

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Workshop on Solving Business Accounting Challenges & When to Call in an Expert

Learn when you need to call in the experts to help solve your accounting and financial issues.

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ACORN’s Farmacy Project Awarded Grant

ACORN is grateful to have received one of the grants awarded by the Middlebury Maple Run, a fantastic event that promotes outdoor engagement and physical activity.

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Vermont Fresh Network receives Conservation & Community grant to support Lake Champlain culinary trail

The Vermont Fresh Network has been awarded a Conservation & Community Grant from the Champlain Valley National Heritage Partnership (CVNHP) to tell the story of modern food production, sustainable agriculture, and agricultural heritage in the Lake Champlain basin through the development of educational and promotional resources for the Lake Champlain Tasting Trail.

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Build your business through green workforce development

Behind every great business are great people. Get the training you need to increase sustainability in brewing, dairy, and specialty foods manufacturing.

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Calling all Vermont breweries, dairy, and specialty food manufacturers: Join a Sustainability Cohort and go green!

The Vermont brand means not just the highest quality ingredients and skilled, artisan craftsmanship, it also means sustainable, Earth- and people-friendly practices. Learn how to earn more green by going green.

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