ew efforts are emerging across the country to restrict what foods people can buy with SNAP (3SquaresVT) benefits through policy change. Numerous states are moving forward with these policies, with encouragement from the federal administration. Vermont leaders are now considering similar restrictions on certain foods purchased with 3SquaresVT.

Join Hunger Free Vermont and the Vermont Foodbank to learn:

For All of Us: Shaping an Economy for Wellbeing. 

A free, virtual, community dialogue workshop with the Wellbeing Economy Alliance of Vermont (WEAV).
 

What do we want for our children, grandchildren, and all future generations of people living in Vermont? What seeds are we planting now for a different kind of future in our lives and communities? Can we imagine a future in which all of our basic needs are met, and our natural ecosystems are flourishing? Can we imagine an economy in service to life?

The 10th anniversary series of Food Literacy for All  kicks off on January 13, with guest speakers starting on Jan. 20.  Food Literacy for All is a community-academic partnership course at the University of Michigan.

From January to April, Food Literacy for All features dynamic sessions each Tuesday evening (6:30-7:50 pm ET) that address the challenges and opportunities of diverse food systems.

Join us for a hands-on Apple Tree Pruning Training at the apple orchard at Vermont State University - Randolph Campus on April 11th from 9:00 AM–1:00 PM.

Whether you’re caring for a few backyard trees or helping manage a larger orchard, this training will give you the practical skills and confidence to prune successfully. We’ll combine clear, step-by-step instruction with plenty of hands-on practice in the orchard.

Come join us at VTSU-Randolph for a weekend of sausage making in our new meat education lab during our Sausage Master Class! This master class covers 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. 

The VTSU Randolph campus is hosting a day-long Community Expo, on Saturday April 18th, featuring a variety of student programs and lots of hands-on activities. Of particular note is a stop at the 1787 Butchery, a new state-of-the-art meat processing instructional facility. Visitors will have a chance to tour the space and try out some finished meat products.

Local Food in Practice: Restaurant & Farm Partnerships is a free event series produced in partnership with the Vermont Agency of Agriculture, Food & Markets. 

The series is designed for Vermont farmers and restaurant professionals who want to build stronger, more effective working relationships around local sourcing for the restaurant market channel.

The mission of the Tri-State Dairy Team is to unite Maine, New Hampshire, and Vermont in advancing dairy management through collaborative educational programs, addressing shared industry challenges, and fostering innovation across northern New England.

6-week online Communication & Facilitation Professional Development for anyone who facilitates or convenes community engagement, group conversations and gatherings, programs, team meetings, organizational change, or planning processes. Experiential somatic, shared learning experience offered by Rae Carter of EmpowR Transformation 

Learn more & register: https://empowr-transformation.com/events/facilitation-training-course/

Vermont Cheese Council invites you to our 2026 Artisan Cheesemakers Conference on Friday, May 1st. Storytelling is the theme of this year’s conference, with in-person all-day programming. While content is specifically geared toward cheesemakers, it’s open to all: makers, mongers, chefs, retailers, industry folk, and food producers of all flavors!

Join us at Shelburne Farms for a thoughtful conversation exploring how food, culinary traditions and sharing meals with one another can foster a deeper connection to place and support the building of a food system grounded in resilience and care. In a globalized world, a "sense of place" can often feel lost. Whether it is the ancient wheat fields of rural Sicily or the dairy pastures of the Champlain Valley, our food systems are the strongest threads connecting us to our environment.

This two-day training provides participants with the knowledge and practical skills to responsibly apply pesticides in compliance with Vermont regulations. The course expands upon initial pesticide certification training to offer additional hands-on learning and in-depth discussion to help participants prepare for certification or earn 9 continuing education credits. 

Come tour a socio-ecological reconciliation project at Shelburne Farms, via critical source area to watershed outlet, aimed to mitigate phosphorus pollution, increase pollinator habitat, facilitate Abenaki land access, and foster local ecoliteracy.  Hear about the 7 year pilot and three year next-level project investigating mycorrhizal fungi's role in expediting plants' phosphorus uptake and restored polyculture habitat's biodiversity.