From Surplus to Solutions: Salvation Farms and the Center for an Agricultural Economy Grow Impact Together

Salvation Farms announced today an exciting new chapter: A plan to leverage existing infrastructure to grow its produce processing program. Salvation Farms is shifting their vegetable processing production to the Vermont Food Venture Center (VFVC) in Hardwick.
Since 2011 the Center for an Agricultural Economy has owned and operated the VFVC, a hub for local food processing and innovation which has supported over 500 farm and food businesses with services including production, storage, and business advising. Also located at the VFVC is Just Cut, a CAE program that purchases locally grown vegetables and processes them into a line of ready-to-use products for K-12 schools, hospitals, colleges, and commercial kitchens throughout Vermont and just over the border in New Hampshire. Salvation Farms’ Processing Program (SFPP) transforms farm fresh produce into minimally processed, ready-to-use products utilizing surplus crops - fruits and vegetables that farmers grow successfully but cannot sell through regular markets because of size, cosmetic imperfections, or sudden changes in demand. SFPP is guided by Salvation Farms’ mission to build increased resilience in Vermont’s food system by managing farm surplus and expanding community access to local food. This program ensures that more food produced by Vermont farms nourishes people in need while supporting farm viability and reducing food waste.
The Center for an Agricultural Economy and Salvation Farms are exploring ways each of their produce-processing programs can grow and collectively leverage existing and future assets located in the VFVC. The two programs will remain separate and the organizations will collaborate to maximize skills, equipment, and resources to expand opportunities for farmers and local institutions. Both programs support local farmers by providing an additional revenue stream and help more Vermonters access local food.
“Salvation Farms has explored ways to expand our processing capacity,” said Kelly Dolan, Executive Director of Salvation Farms. “This decision lets us grow while staying true to our mission of building resilience through managing farm surplus. By working with CAE and using the existing facility of the Vermont Food Venture Center, we can serve more people and farms for years to come.”
Funding already secured by Salvation Farms to develop a new processing facility—including an appropriation from the State of Vermont and a grant from the Northern Border Regional Commission—remains dedicated to this work and will be invested strategically in this new direction.
As part of this shift, Salvation Farms will not move forward with an earlier plan to develop space at 48 Congress Street in Morrisville for food processing. This decision reflects both a changing funding landscape and a commitment to greater impact through collaboration, efficiency, and shared resources.
Salvation Farms remains dedicated to serving farmers, institutions, and households in the Lamoille Valley and the Northeast Kingdom, while preparing for even greater impact across Vermont.
For more information, please contact: 

Kelly Dolan, Executive Director 

kelly@salvationfarms.org | 802-888-4360