Care farms are pioneers in integrating therapeutic farming practices with social care, providing innovative, holistic support to individuals with diverse needs. By integrating agricultural activities with therapeutic interventions, social support, skill development, and meaningful engagement with nature, care farms present a unique business model, and are often actively seeking to sell to institutions.

Lawson’s Finest Liquids has selected Addison County  Relocalization Network (ACORN) as a recipient of its 2026 Sunshine Fund. ACORN will be a  temporary “on-tap” partner for two weeks between January 1- January 15, receiving 100 percent of guest donations made at the Lawson’s Finest Liquids Waitsfield Taproom during that time! Join us for a beer or a snack and support small farm viability and local food access!

Our team will be present at Lawson's on January 2, from 4-7 pm. Come by to chat and support our Food Hub!

Join us at Vermont State University's NEW meat education lab- The 1787 Butchery - for our 2-day hands-on Introduction to Butchering Poultry training, on November 8th-9th in Randolph! Dr. DeMetris Reed will lead participants in the breakdown of poultry into different cuts. With plenty of hands-on practice and expert guidance, participants will gain confidence in poultry breakdown.

Register for this virtual event.

The Vermont Climate Action Plan is a roadmap for how Vermont will continue to act on climate change. Updated in 2025, the Plan outlines how to cut climate pollution and build resilience in communities and nature. Join the Vermont Climate Council to learn about the Plan's priority actions. A discussion will focus on how we turn the plan into action.

While schools and hospitals have made progress in sourcing local food, meals in prisons and jails remain among the least healthy and least connected to regional food systems. Yet Departments of Correction are among the largest food purchasers in many states, with potential to generate stable, values-based markets for regional producers. Join us to explore findings from "Nourishing Justice: A Feasibility Study for Farm to Corrections Work in New England," a two-year USDA-funded project led by FINE, Impact Justice, and partners.

This panel discussion will bring together chefs, culinary directors, and regional producers to share stories, strategies, and challenges of Bon Appétit’s local sourcing program in the Northeast. They'll highlight partners that help them source specific local products, such as dairy from High Lawn Farm and seafood from Red’s Best; as well as regional partners that help them increase access to minority- and women-owned businesses. Attendees will walk away with actionable insights to deepen their own local purchasing initiatives and cultivate meaningful and durable partnerships.

Join us at VTSU for a two-day master class covering the art and craft of sausage making from start to finish, with additional tips and techniques on smoked meats. Hosted at The 1787 Butchery, a state-of-the-art meat science lab designed for education and hands-on training, the session focuses on trimming, weighing, linking, and smoking. 

In a largely rural state, Maine schools are a key community food resource providing nutrition to the most vulnerable in our communities - our children. But when Maine school cafeterias generate over 7 million pounds of food waste annually (NRCM 2019) and the largest waste is the nutritious fruits and veggies, we have a problem. Fortunately, some Maine school districts are working to stop the waste and unlock the full potential of school food systems to sustainably and nutritiously feed our children.