Submit a Correction I work for this organization
Central Vermont Council on Aging
cvcoc.org
jmandevilleREMOVETHISBEFORESENDING@cvcoa.org
(802) 479-0531
59 N. Main St., Ste.200
Barre, VT 05641
Meals on Wheels as well as other assistance for our elder community.
People
Name | Title | Phone | ||
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John Mandeville
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Executive Director | jtmandevilleREMOVETHISBEFORESENDING@yahoo.com | (802) 472-8902 | |
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Support and promotion for local agriculture, particularly value-added and sustainable ag and food production.
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Elisa Clancy
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Marketing Consultant, Agriculture Specialist | elisaREMOVETHISBEFORESENDING@lamoilleeconomy.org | 802-917-4020 | |
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Marketing Consultant, Web Design.
Market Plan Research and Writing Assistance
Online Marketing Assistance - Web, Email, Social, Advertising
Advertising Copy Writing
Graphic Design
Branding Advice
Public Relations
Press Release
Marketing Grant Information & Assistance
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Patrick Ripley
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patREMOVETHISBEFORESENDING@lamoilleeconomy.org | 802.888.5640 | ||
Categories
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Marketing
- Agriculture and culinary tourism
- Marketing consultants
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Farm Inputs
- Land access / conservation
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Business Planning and Technical Assistance
- Access to capital
- Feasibility and planning
- Infrastructure
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Financing Organizations
- Grants
- Loans / debt
- Tax credits / incentives
Location
Related Goals
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 3: Vermonters will exhibit fewer food-related health problems (e.g., obesity and diabetes).
- Goal 4: Options for farmers to reduce their production expenses will be widely disseminated and utilized.
- Goal 5: Agricultural lands and soils will be available, affordable, and conserved for future generations of farmers and to meet the needs of Vermont’s food system.
- Goal 6: Farms and other food system operations will improve their overall environmental stewardship to deliver a net environmental benefit to the state.
- Goal 7: Local food production—and sales of local food—for all types of markets will increase.
- Goal 8: Vermont’s dairy industry is viable and diversified.
- Goal 9: The majority of farms will be profitable.
- Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food.
- Goal 11: Vermont’s food processing and manufacturing capacity will expand to meet the needs of a growing food system.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 14: Safe edible food typically thrown away will be rescued to feed people, and organics from farms (e.g., manure) and consumer food scraps will be diverted from landfills and waterways to produce animal feed, compost, and feedstock for anaerobic digesters.
- Goal 17: The number of locally owned and operated food system businesses in Vermont is increasing.
- Goal 18: Vermont’s food system establishments will provide safe & welcoming working conditions, livable wages, & have access to a skilled, reliable workforce.
- Goal 19: Business planning and technical assistance services will be highly coordinated, strategic, and accessible to Vermont’s food system businesses.
- Goal 20: Food system entrepreneurs and farmers will have greater access to the right match of capital to meet their financing needs at their stage of growth and for their scale of business.
- Goal 21: Private foundations, state and federal funding sources, the Vermont Legislature, the governor’s administration, and food system investors will coordinate and leverage available resources to maximize the implementation of this Plan.
- Goal 22: Food system enterprises will minimize their use of fossil fuels and maximize their renewable energy, energy efficiency, and conservation opportunities.
- Goal 25: Food system market development needs will be strategically coordinated.