A collection of resources aimed at providing support for farmers, businesses and organizations in the food system during COVID-19.
Resources in this Collection
Farm to Plate COVID-19 Task Force
The Agency of Commerce and Community Development (ACCD) continues to assess and respond to the community impacts of COVID-19 on Vermont businesses.
The Vermont Department of Labor has created guidance that addresses some of the impacts of the novel coronavirus (COVID-19). Please follow the link for more information on labor relations, including temporary layoffs and partial or full unemployment benefits.
The intention at FINE is to stay on top of the rapidly changing conditions and emerging challenges for their partners and their constituents. They are actively updating the page with opportunities to connect, resources, and a matchmaking platform.
USDA and its Federal partners have programs that can be used to provide immediate and long-term assistance to rural communities affected by the COVID-19 outbreak. This resource matrix organizes funding opportunities identified in the CARES Act and other federal resources that can help support rural America.
Small Bites is intended to connect & share your valued work. We at Farm to Plate know producers, distributors & stores are front & center in helping keep communities safely connected to meet immediate, pressing & ever-changing needs in this uncertain time.
Funding / Insurance
This FEMA fact sheet provides guidance on the types of emergency protective measures that may be eligible under FEMA’s Public Assistance Program in accordance with the COVID-19 Emergency Declaration in order to ensure that resource constraints do not inhibit efforts to respond to this unprecedented disaster.
A relief program through the nonprofit Restaurant Workers' Community Foundation is offering financial assistance to individual restaurant workers who fill out a needs-based application. The foundation is not based in Vermont, but Vermonters are eligible to apply.
The United States Bartenders' Guild National Charity Foundation has established a COVID-19 emergency assistance relief campaign, open to bartenders who meet the program's requirements regardless of USBG membership.
The Spanx by Sara Blakely Foundation donated $5 million to support female entrepreneurs in the wake of COVID-19 and teamed up with GlobalGiving to establish The Red Backpack Fund. GlobalGiving will be overseeing the fund, making 1,000 grants of $5,000 each to female entrepreneurs in the U.S. to help alleviate the immediate needs and support the long-term recovery of those impacted by this crisis.
UVM Food Insecurity Impact Results
This most recent survey of 600 Vermonters, representative on race, ethnicity and income across the state, highlight continued challenges, but also some positive outcomes.
This brief provides a summary of their responses, including reported food security, perceived impacts, concerns related to food access, and food behaviors.
This brief provides a summary of results from respondents experiencing food insecurity.
With thousands losing jobs across Vermont, and state food shelves inundated with people to feed, ShiftMeals provides nourishing meals for those in need. We serve anyone and everyone who needs a meal: laid-off restaurant workers, musicians, artists, gig workers, farmers, anyone affected by this crisis. You might not have the cash, you might not have access to the store, it doesn’t matter, if you need help, we’re here for you.
The COVID-19 pandemic has made it harder to find some items in the grocery store, including some WIC foods. To help families during this time, Vermont WIC is temporarily expanding WIC-approved foods in categories located when clicking on the "Get Resource" button.
With distribution channels impacted, consider donating to the VT Food Bank’s Vermonters Feeding Vermonters program. Every Vermonter deserves access to the fresh, local food that our state has in such abundance. This innovative program provides Vermonters facing hunger with healthy, local food while supporting the state’s agricultural economy, an integral component of the Vermont way of life.
Over the past few years, the Farm to Plate Network Local Food Access Planning Task Force has brought together a wide variety of expertise on how communities and municipalities can work to increase food access. Our project team is making ourselves available for one-on-one consultations with communities who are starting to think through a food access project -- whether that’s starting a community garden or farm, helping your food shelf connect with local producers, supporting home food production, or any other innovative strategies you’re thinking of.
Matchmaking / Volunteering
Food Institutions New England (FINE) has created a matchmaking spreadsheet designed to match up needs and surplus in the New England institutional food system. They welcome anyone to add, view or contact others on the list directly.
The State of Vermont is looking for volunteers to help in communities across the State that have been affected by COVID-19. Help is needed in a variety of areas and professions. Please register below. We thank you for your help and we will get through this together!
In collaboration with Alexandra Jakab from the Vermont Specialty Food Association and Brady O'Brien from the Vermont Retail & Grocers Association, the University of Vermont Extension recorded the free webinar What You Need to Know About COVID-19.
Food products sold at Farmers Markets and through home delivery services need to be produced and processed according to the Vermont Department of Health and the VT Agency of Agriculture rules, regulations and guidelines. This will ensure that products are as safe as possible and it will also assure your customers that your business has product quality and safety in mind.
This resource contains public health guidelines for safe community gardening and best practices for COVID-19 and other communicable diseases. Information assimilated from the Center for Disease Control, World Health Organization, and Johns Hopkins Center for Health Security, and Harvard Medical School, primarily. Research is changing daily. Please check back often for the latest information.
Best practices and tips for implementing health and safety measures. The Governor’s Executive Order 01-20, as amended, include restrictions that apply to food and lodging establishments during the COVID-19 emergency. ACCD has developed a business FAQ for how the Executive Order applies.
VHCB Viability Program staff is operating remotely and is carrying out normal programming, including business advising services and grant programs.
With workplaces upended due to COVID-19, farms are in uncharted territory. We created a guide to employment law for Vermont farmers and farm workers covering some of the most pressing questions raised by the novel coronavirus: from paid sick leave, to unemployment insurance, to rules for small businesses.