4.8: Leadership + Collective Impact
Farm to Plate Network map Photo: Drake Turner
Over 1,200 Vermonters were involved in the development of the Farm to Plate Strategic Plan. The process was designed to be as inclusive as possible, with regular vetting of research, analysis, and strategy ideas. Accomplishing the goals and implementing the blueprint laid out in the Plan requires a multitude of stakeholders to be actively engaged at all levels of the economy and state government.
In October 2011 the Farm to Plate Network was launched as the leadership and coordination structure to implement the Strategic Plan. Working Groups, Crosscutting Teams, and Task Forces were formed around high-impact leverage points, including technical assistance, education, and financing.
Two frameworks were invaluable in helping to frame the Farm to Plate Network. The RE-AMP model was very helpful in developing the structure, values, and principles for a highly functioning network. The Five Conditions of Collective Impact framework has also been extremely useful as the Network grows and evolves, and has helped further refine the Network structure.
Chapter 4.8 will eventually be published. For more information contact Ellen Kahler.
It’s a safe bet that no matter where one finds themselves in Vermont, they’re not too far away from a Vermont food co-op. Boasting the highest number of stores per capita, Vermont’s 15 food co-ops have established themselves as pillars of their communities along with being drivers of the state’s…
Vermont farmers graduate from livestock profitability school Vermont Farm to Plate Network aims to create a cohort of leaders who can serve as models of success in Vermont’s emergent grass-fed beef industry MONTPELIER, VT – This month, 14 Vermont farmers graduated from the leading national livestock profitability school, Ranching for Profit School…
Attendees from a day-long workshop in October designed for livestock farms of all scales and stages of development.
Photo: Troy Bishopp
Are you looking to increase your farm's profitability? Are you ready to look at your business with a fresh perspective, challenge some things you currently do and have the time to explore need ideas? If so, we are bringing that opportunity to your doorstep. Dave Pratt and his Ranching for Profit School (RFP) are bringing the leading livestock profitability…
The Toolkit equips markets with the knowledge to confidently continue being valuable community spaces while improving management tactics where needed.
Photo: Illustration by Mike Custode
The rapid growth of farmers markets across the country has been good for local food. Communities have better access to fresh produce and other local goods, farmers have another outlet to reach customers and market their products, and people of varying income brackets can better access fresh, local food. However,…
By Dominique Giroux, Vermont Agency of Agriculture, Food, & Markets Prevention versus reaction. For the produce industry, these words have become the backbone of a federal regulation that shifts the focus of our national food safety system from responding to foodborne illness to preventing it. The Food Safety Modernization Act (FSMA)…
Vermont Smoke and Cure employees
Photo: Vermont Smoke and Cure
Written by Ellen Kahler Vermont’s struggle to grow its workforce weakens our economy, inhibits the ability for Vermont businesses to expand their operations, and threatens the ability for Vermonters and future generations to grow and thrive here in the Green Mountains. An aging workforce, stagnant wages in jobs without career ladders,…
Johnson State College Staff at Peaslee’s Potatoes in Guildhall, VT
Photo: NOFA-VT
Strategies and Opportunities for Greater Local Food Procurement in Vermont Higher Education Food Service Written by Jennie Porter Institutions represent a unique opportunity in Vermont to increase access to local foods because they serve many meals a day to a wide range of people, and they can help to increase consumer awareness…
Consumer shopping for local food
Photo: Rooted in Vermont
Written by Jake Claro When you ask people their definition of the Vermont food economy, they’ll often talk about farms, farmers’ markets or CSAs. What’s often missing from the conversation are the supply chain of local businesses such as distributors, food processors and manufacturers, and seed, feed, and equipment dealers. Vermont’s local…
Meat processing in Vermont
Photo: Over the Hill Farm
Gathering the Herd: A Vermont Meat Processing Case Study captures lessons learned over a three year period from the Farm to Plate Meat Processing Task Force through interviews conducted by Carrie Abels with members of the task force and industry leaders. The Meat Processing Task Force within the Farm to Plate…
Kale harvest at Good Heart Farmstead in Worcester, Vermont
Photo: Good Heart Farnstead
Written by Kate Spring In 2013, writer Kate Spring and her husband started Good Heart Farmstead with the mission to make local food more accessible. Not only did they aspire to make it easier for people to find local food, but they wanted to make it easier for them to afford…
Take 5 is a series of 12 local food sourcing and merchandising training videos for Vermont retail stores to help increase local food sales. The Farm to Plate Independent Grocers Task Force launched the Take 5 series of five-seven minute training videos for convenience, general, grocery and other retail stores…
What is Rooted in Vermont? Rooted in Vermont is a grassroots movement to increase consumer demand for local food. Rooted in Vermont is shifting the local food narrative on social media and in Vermont communities to be inclusive of the many ways Vermonters enjoy and acquire local food. Traditions like gardening,…
Long Trail Brewery
Photo: Vermont Brewers Association
Written by Celia Riechel Maple syrup and outdoor adventure may have put Vermont on the map, but increasingly, breweries are showcasing the best of the Green Mountain State. Vermont is at the forefront of a nationwide growth trend in the craft beer industry, ranking 1st in number of breweries and production…
Volunteers at the Chittenden Emergency Food Shelf prepare fresh food donations
Photo: Chittenden Emergency Food Shelf
Written by Helen Labun The University of Vermont may not be a traditional restaurant, but it moves a lot of food. Their dining units serve an average of 12,812 meals each day—enough to feed dinner to every resident of Montpelier with plenty left over for everyone to grab dessert and a…
Berry picking is a low cost way to bulk up on local food.
Photo: Rooted in Vermont
Vermonters enjoy local food and beverages in a variety of ways—growing or foraging their own, purchasing directly from a farmer or at the store, hunting or fishing, eating at schools and institutions serving local food, finding food from a community food shelf or the Vermont Foodbank, or just by trading…
Fall pumpkin harvest
Photo: Land For Good
Written by Kathy Ruhf Farmland access and affordability are top obstacles for new and beginning farmers in New England and nationally. Many new farmers cannot afford to purchase land to start or expand their operations. At the same time nearly 30% of New England farmers will exit farming in the next decade.…
Vermonters find purchasing season products direct from farm stands to be a good value.
Photo: Rooted in Vermont
Written by Rachel Carter When choosing to purchase food, cost is often a deciding factor for consumers. Why buy a 12-ounce package of local bacon for $7.99 when you can get it for $4.98? Purchasing local food means you know where your food comes from, you’re buying food that is generally healthier,…
School Lunch at Edmund's Middle School
Photo: Hunger Free Vermont
Written by Alida Duncan Hunger Free Vermont’s vision is for Vermont’s school cafeterias and classrooms to be a welcoming place where all kids equally share meals together, and that school provide a learning lab for healthy eating—including exposure to local foods and creating localvores for life. This vision aligns with Vermont’s…
CRAFT greenhouse learning session in Addison County
Photo: NOFA VT
Written by Maria Buteux Reade A group of farmers gather in a pasture and stare intently at a young man struggling to push a long probe deep into the ground. He shakes his head sheepishly and hands off the penetrometer to the next volunteer. No luck for her either. The…
Tim and Magnolia at Laughing Child Farm
Photo: Vermont Housing and Conservation Board
Written by Lindsay Quella Tim and Brooke Hughes-Muse, owners of Laughing Child Farm in Pawlet, knew they had great idea for their farm when they enrolled in the Vermont Housing and Conservation Board (VHCB) Farm & Forest Viability Program, but weren't so sure about its feasibility. “When we came across sweet potatoes, we thought it…
Des Marais Farm wetlands in Brandon
Photo: Vermont NRCS
Written By Amy Overstreet Here in Vermont, wetlands help filter polluted runoff that could otherwise carry chemicals and bacteria into Lake Champlain and other waterbodies. But, half of the world's wetlands have disappeared since 1900. Development continues to pose threats to wetlands, even though their value and importance are obvious. Here in…
Written by Erica Housekeeper The original version of this post was published on the UVM Food Feed blog. Nearly 30% of New England’s farmers are likely to exit farming over the next decade, and nine out of 10 of those farmers do not have someone else ready to take the reins, according…
Workers at Black River Meats (Springfield)
Photo: Black River Meats
Written by Mark Cannella Published in Vermont's Local Banquet Small farms in Vermont contribute tremendous value to our evolving food system by being nimble enough to respond to shifting consumer demand quickly. Small farms have pioneered niche products, such as multi-variety mesclun mixes and hybrid CSA memberships. They are engaged in cutting-edge production…
Happy consumer at Nea-Tocht Farm during last year's Breakfast on the Farm
Photo: UVM Extension
Written by Julie Smith, UVM Extension, Animal and Veterinary Sciences and Ted Ferris, MSU Extension, Animal Science The first Vermont Breakfast on the Farm event gave consumers and farm neighbors a first-hand look at modern food production. Hosted by Nea-Tocht Farm in Ferrisburgh in August 2015, the event was organized and…
Grinding Masa! All Souls Tortilleria packaged tortillas are now available at City Market in Burlington VT
Photo: All Souls Tortilleria
Written by Sarah Bhimani, City Market, Onion River Co-op City Market, a community-owned food co-op in Burlington, VT, has a list of Global Ends that guides their business and all that they do. One of their Global Ends is “strengthening the local food system,” which is met through a myriad of…
Montpelier's farmers' market.
Photo: Rachel Carter
Written by Caroline Abels Published in Vermont's Local Banquet Over the past 10 years farmers’ markets in Vermont have burst forth like a backyard garden in July. Currently there are 63 markets in the Vermont Farmers’ Market Association, and a dozen or so that aren’t members. But every now and then you…
In 2014 Farm to Plate’s Consumer Education and Marketing Working Group conducted a target audience analysis to identify and map customers and potential customers of Vermont’s food products. Spearheaded by co-chairs Beth Cullen of Root Consulting and Chris Howell of Vermont Farm Tours, the “Understanding Vermont’s Food Consumer” project is…
Technical assistance providers on a tour of Misty Knoll Farm.
Photo: VHCB/Farm Viability.
Perhaps long ago, in a simpler world, farmers needed only tools, the support of helping hands, a market for their products, and advice from their neighbors to successfully grow vegetables and raise animals. But farmers today need a lot more than that. Complex equipment, well-designed facilities, marketing skills, and a…
Vermont Fresh Network 16th Annual Forum at Shelburne Farms (2012).
Photo: B. Harrewyn | Hoverfly Photography
Chefs and farmers couldn’t have more opposite schedules. Chefs work primarily in the late afternoon and well into the evening. Farmers are early risers, falling into bed soon after summer poultry are locked in for the evening. The fact that chefs and farmers are like ships passing in the night is…
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