Newsfeed

Salvation Farms will raise the profile of food loss on-farms across America at the Vermont Farm to Plate Annual Gathering in Killington on November 1st during a workshop titled “What If We Ate What We Grew?” This session will include presentations from and a dialogue with individuals engaged in on-farm food loss research, including representatives from the World Wildlife Fund and North Carolina State University.

Food Connects expands its wholesale delivery with a new van

Theresa Snow, Salvation Farms Founder/Executive Director, received the Vermont Business for Social Responsibility (VBSR) Young Changemaker Award on September 20th.

The Award is given in recognition of an individual who has led the formation of a socially responsible enterprise and uses the power of business to advance innovative solutions to society’s challenges for the good of the planet, their employees, their community, and economic growth.

October 2, 2018 / Montpelier VT - The Vermont Agency of Agriculture, Food & Markets announces grants totaling $332,632.61 for twelve projects to benefit Vermont producers of fruits, vegetables, nursery stock, maple, wine grapes, and value-added products and to increase consumer access to locally produced food.

On October 28th, Sodexo’s Vermont First, Farm to Plate, and the Vermont Agency of Agriculture are hosting the Taking Root Student Symposium at the University of Vermont. This symposium is designed for all Vermont college students to celebrate farm to institution and learn about what it means to chart a career in food. We are pleased to share that our keynote speaker will be Ben Hewitt, a Vermont-based author of many books including The Town That Food Saved and Making Supper Safe. Throughout the day, students will learn about:

Why farm to institution is important
Innovative work happening in Vermont’s food system
Career paths of many of Vermont’s leading entrepreneurs and thinkers
Resources available at each campus for students to pursue food systems-relevant coursework as well as food-related employment
Current food-related job opportunities; students will also have time to network directly with some Vermont employers in the food industry.

Producers in Franklin, Addison, Chittenden, Washington, Lamoille, Rutland, Caledonia, and Orleans can apply by October 19 for practices including pipelines, wells, and pumps

Rural Vermont has issued a survey to gather information from those who are also committed to the health of our soils, our people, and our communities. Please fill out the 15 minute survey to share your interests and concerns; and help Rural Vermont set its policy priorities for the next two years. DEADLINE EXTENDED TO FRI 10/26.

The U.S. Department of Agriculture (USDA) is releasing a set of standard indicators and associated laboratory procedures to assess soil health. These measures – recommended through a multi-organizational collaboration among soil health experts in the federal, university, public and private sectors – are being developed to improve conservation planning and implementation across the United States. USDA Natural Resources Conservation Service (NRCS) has posted a draft Technical Note detailing these soil health indicators and associated laboratory methods in the Federal Register for public review and comment. NRCS is accepting comments on this Technical Note through December 13, 2018.

USDA Natural Resources Conservation Service (NRCS) announced that farmers are encouraged to apply by October 19, 2018, to receive assistance through the Environmental Quality Incentives Program (EQIP). The October signup will focus on assistance with seasonal high tunnels, development of conservation activity plans, and for EQIP-focused projects funded through the Regional Conservation Partnership Program (RCPP).

SPROUTing New Opportunities with Vermont Chevon: The Vermont Community Loan Fund's SPROUT Fund, a deferred-payment, lower-interest loan program specifically designed for start-up and early stage food and farms enterprises, helps this processor and distributor of nutritious goat meat to expand her business.