Download Appendix A
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Governor Peter Shumlin signs Mutual Benefits Corporation legislation (Act 84) into law in 2012.
Photo: VSJF
Appendix A provides the enabling legislation that instructed VSJF to create a strategic plan for agricultural economic development by gathering existing data, studies, and analysis about the components of Vermont’s food system.
Over the past 10 years, a growing movement in sustainable agriculture—involving increased local food production and consumption, value-added processing, and diversified farms—has taken off. During the 2009 legislative session, two member-based public policy organizations, Vermont Businesses for Social Responsibility and Rural Vermont, and a number of state legislators (including Representatives Chris Bray, Will Stevens, Carolyn Partridge, Shap Smith, Bill Botzow, Martha Heath and Senators Vince Illuzzi, Sara Kittell, Susan Barlett and Peter Shumlin) crafted and helped win legislative approval for the creation of a Farm to Plate Investment Program (F2P). It was approved by the Senate and House in May 2009 and signed by Governor Douglas, as Sec. 35. 10 V.S.A. chapter 15A § 330. The legislation tasked the Vermont Sustainable Jobs Fund (VSJF), in consultation with the Vermont Sustainable Agriculture Council (SAC), with crafting a strategic plan based on a broad scope of work.
The primary outcomes of the legislation are to:
1. Increase economic development in Vermont’s food and farm sector.
2. Create jobs in the food and farm economy.
3. Improve access to healthy local foods.
Resources
Joey Klein and Betsy Ziegler of Littlewood Farm in Plainfield have recently slowed down operations and placed their land in the hands of Vermont Land Trust’s Affordable Farmland Program. In this way, young farmers may access it in the future.
Photo: Littlewood Farm
Silenced Voices in Vermont's Farm Communities
by Lisa Masé, Harmonized Cookery
Many who live in Vermont have unique perspectives on food. These voices are the catalyst that can bring a new narrative of prevention, empowerment and solidarity to the food justice movement. In my work to educate people about the crucial link…
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2019 Vermont Farm to Plate Annual Report
A Letter from Farm to Plate Director Jake Claro to the Vermont General Assembly and Governor Phil Scott:
This year’s Vermont Farm to Plate Annual Report features highlights of key projects from 2019, including grass-fed beef industry development, local planning for food access, wholesale markets, and small-scale on-farm composting. You will also see…
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Salvation Farms provides technical assistance to RAFFL's gleaning program at Thomas Dairy with gleaning coordinator Jen preparing the program's weekly distribution with their volunteer delivery driver, farmer and then RAFFL board member, John.
Photo: Salvation Farms
In a state known for its robust agricultural economy, many Vermonters still face serious challenges and barriers to getting food, particularly, fresh, healthy food that is affordable. The new toolkit Local Planning for Food Access aims to help Vermont towns, cities, and regions increase access to food. Released in November…
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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)…
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Local kids line up for lunch at Roosevelt Park in Burlington
Photo: Hunger Free Vermont
Across Vermont, just over 36,000 school-age children rely on school breakfast and lunch to provide the nutrition they need to grow and thrive. When summer vacation begins, these children are left vulnerable to food insecurity and the resulting consequences. Communities are taking action by offering free meals for kids and…
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Kelsey and Phelan O'Connor
Written by Kate Stephenson
After spending the past seven years providing low interest loans to farmers across the state to grow their businesses, the Vermont Farm Fund is expanding to partner with the Vermont Land Trust to offer loans to farmers who have gone through VLT’s Farmland Access Program. The Farmland…
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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…
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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…
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Greenhouses at new Mighty Food Farm location in Shaftsbury
Photo: Mighty Food Farm
Written by Nadine Berrini
In 2006, Lisa MacDougall and a business partner started Mighty Food Farm on five leased acres in Pownal with a 1953 Ford Golden Jubilee and an old Troy-Bilt rototiller. She now has 200+ members in her year-round CSA and 10 employees.
Lisa spent six years searching for…
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Food preparation skills are developed through cooking for Meals on Wheels in the Cornucopia program in the NEK.
Photo: NEK Food System Plan
Written by Taylar Foster
The Northeast Kingdom Food System Plan was re-released in December of 2016, marking a substantive update to Vermont’s only regional food system plan. The Center for an Agricultural Economy, the Northeastern Vermont Development Association, and a steering committee composed of Northeast Kingdom cross industry experts and social…
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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…
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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…
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The Vermont Tech greenhouse with nutrient management specialist Sosten Lungu (right)
Photo: Vermont Higher Education Food System Consortium
Written by Vicky Tebbets
Students from around the country plunged into a whirlwind tour of Vermont last June with one goal: immersion in Vermont’s food systems. For 21 intensive days they traveled 404 miles, learned from leaders at five colleges, one university, and a law school, and spent 54 afternoon hours…
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