180 Intervale Road
Burlington, VT 05401
||Executive Director||TravisREMOVETHISBEFORESENDING@Intervale.org||(802) 660-0440 x107|
Travis brings a breadth of experience and a joy to his work strengthening integrated food systems and running a diverse organization like the Intervale Center. He also enjoys more simple pleasures like cooking and home gardening with his family. Prior to joining the Intervale Center in 2006, Travis worked in agriculture and community economic development in Vermont, Central America and the Caribbean. Travis graduated from the University of Vermont Community Development and Applied Economics program and received his Master’s degree in International Agricultural Development from the University of California, Davis. He grew up on his grandparents’ dairy farm in Charlotte, Vermont and now lives in a farmhouse in Fletcher where he raises chickens, vegetables and pigs with his partner Sue and their sons.
||Farm Business Specialist||samREMOVETHISBEFORESENDING@intervale.org||(802) 660-0440 x110|
Sam brings a passion for farming and food systems to his work at the Intervale. He grew up in Southern Vermont, went to UVM, and recently received a MBA in Sustainability from Antioch New England. He has worked as both a livestock and vegetable farmer, and been involved in the Vermont agricultural community for over 15 years.
||carolynREMOVETHISBEFORESENDING@intervale.org||8026600440 ext 101|
The Intervale Center is a 501(c)3 nonprofit organization in Burlington, Vermont. Our mission is to strengthen community food systems. Since 1988, we’ve been dedicated to improving farm viability, promoting sustainable land use and engaging our community in the food system. We’re helping to build a community food system that honors producers, values good food and enhances quality of life for Burlington and beyond!
||Land Access Specialist||stacyburnsteinREMOVETHISBEFORESENDING@comcast.net||(802) 225-1180|
In partnership with the Intervale Center and the U.S. Fish and Wildlife Service, I work with private landowners in Vermont to plan, implement, and steward habitat restoration projects. Specific to the Intervale Center, I act as a consultant to farmers working on water quality and land management projects on their farms.
Gleaning and Food Rescue Manager Intervale Center
||Farm Business Specialist||nikkiREMOVETHISBEFORESENDING@intervale.org||802-660-0440 ext 116|
Sara Armstrong Donegan
Sara is a Farm Business Specialist at the Intervale Center and is very passionate about her work with farmers across the state. She has a BS in Environmental Studies from UVM and hands-on experience with a variety of farm enterprises including vegetables, dairy goats, chickens, and grass-fed beef. She and her husband James own and operate Trillium Hill Farm in Hinesburg. Her experience on the farm and in non-profits and libraries has led her to gain skill in communications, marketing, and finances. In her spare time, Sara can be found dancing and cooking in her kitchen with her daughter, recreating and visiting family in the Northeast Kingdom, and reading novels in bed.
Network Groups: Aggregation and Distribution
- Local food directories
- Marketing consultants
- Land access / conservation
- Nursery / greenhouse
Food Distribution or Storage
- Aggregation facility / food hub
Retail Food Outlets
Food Access and Nutrition
- Gleaning programs
- General food system education
- Internship / Apprenticeship / Mentorship programs
- Incubator programs
Business Planning and Technical Assistance
- Feasibility and planning
- Production / Processing technical assistance
Intervale Food Hub Sells to Sodexo at the University of Vermont
- 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 12: A sufficient supply of all scales and types of on-farm and commercial storage, aggregation, telecommunications, and distribution services will be available to meet the needs of increasing year-round food production and consumer demand.
- 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 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.
- Goal 16: Vermont K-12 schools, Career and Technical Education Centers, and institutions of higher education will offer a wide range of curricula, certificate and degree programs, and conduct research aimed at meeting the needs of Vermont’s food system.
- 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 22: Food system enterprises will minimize their use of fossil fuels and maximize their renewable energy, energy efficiency, and conservation opportunities.
- Goal 24: Vermont’s governor, legislature, and state agencies will champion Vermont’s food system as an economic development driver for the state and Vermont will demonstrate national leadership on food system development.
- Goal 25: Food system market development needs will be strategically coordinated.