Chapter 2: Goals & Data

The 25 goals listed in the tiles below are from the original (2011-2020) Farm to Plate Strategic Plan

As of February 2021, the Farm to Plate Program has released the new 2021-2030 Vermont Agriculture and Food System Strategic Plan. This plan contains 15 goals:

  1. Food system economic output, employment, and establishments in Vermont will increase.
  2. Demand for Vermont food will increase.
  3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriateto their needs.
  4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
  5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont to gain the knowledge and skills for food system careers.
  6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
  7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
  8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
  9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
  10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
  11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
  12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
  13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food .
  14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.
  15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation .

Over the course of 2021 this website will be updated to reflect the new plan. Much of this data will continue to be tracked, but the information will be reorganized. In the meantime, pelase refer to the new Plan for up-to-date goals and objectives.

The Farm to Plate Network uses Results-Based Accountability as our shared measurement framework. The RBA framework distinguishes between results for whole populations (i.e., population indicators) and results for particular programs, organizations, or services (i.e., performance measurements).

Each Farm to Plate goal depicts population indicators that show the major trends that should accelerate up or bend down over time if our collective activities are impactful. Below each population indicator, we identify additional measurements and data sources that are relevant to assessing progress toward achieving each goal. Most of these measurements and data sources are referenced in Chapters 3 and 4.

We have summarized population indicators for Farm to Plate's 25 Goals using a "positive trend," "no trend," and "negative trend" system here:

Farm to Plate Annual Reports