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Wild Edible Food - Marketing & Regulations

Institute for Applied Agriculture & Food Systems at Vermont Tech
Randolph Center, VT

This course is intended for the student with a background in wild food collecting who wants to take it to the next level. There will be a review of the history and current practices of wildcrafting vs foraging and the implication of both on the habitat. The value of native and introduced plants and mushrooms, including possible health benefits, culinary uses, and environmental impact, will be covered and how to determine
appropriate marketing options, i.e, wholesale, retail, direct, restaurants, etc. Includes the use of technology for tracking logs, documentation, billing, safe food handling, insurance and state and federal regulations. Marketing wild food is not difficult but requires a level of "hands on" expertise.

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Institute for Applied Agriculture & Food Systems at Vermont Tech