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Categories: Food Access

Regional Food Rescue Assessment Tool

During the Spring 2016 semester, a team of four Middlebury College students are researching and collecting data specifically related to developing a replicable Regional Food Rescue Assessment Tool. This tool will help regions of the state identify local partners and infrastructure to increase the amount of food rescued and redistributed within the charitable food system as a result of Universal Recycling mandates. Their research is contributing to the development of a 3 year program and pilot demonstration project.  

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Farm to Institution

A collection of resources exploring the world of local food in schools, hospitals, colleges, and other institutions.

Farm to Institution Vermont Farm to College: Opportunities and Barriers to Greater Local Food Procurement in Vermont Higher Education Food Service

Institutions of higher education present an opportunity for increased procurement of locally produced foods. This report provides an overview of findings to date, followed by summaries of successes, innovations, and challenges. Analysis focuses on comparing and contrasting Vermont interview results with recommendations gleaned from other regional institutions’ and organizations’ reports. It concludes with a list of best practices for food service operations and technical assistance providers.

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Agritourism

A collection of resources aimed at promoting the agritourism industry and intended to aid farmers in implementing agritourism into their farms.

Agritourism How to Develop a Farm Stay

Topics include: Assessing Yourself as a Farm Stay Operator; Planning Your Farm Stay; Activities for Your Guests; Guest Policies; Food and Dining; Regulations; Designing Your Space; Business Structure; Financial Goals; Marketing and Customer Service; Farm Stay Trends and the Ripple Effect.

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Agritourism How to Develop a Pick-Your-Own Business

Topics include: Advantages and Disadvantages of PYO; Assessing Yourself as a PYO Farmer; Important Elements of a PYO; Financial Planning and Pricing; Building Your PYO.

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Agritourism How to Host Dinners on Your Farm

Topics include: Assessing and Planning; Managing Liability; Building a Budget; Marketing; Day-Before-Dinner Checklist.

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Farm Viability

A collection of resources aimed to aid farmers and technical assistance providers in strengthening the financial performance and viability of farm and food businesses.

Farm Viability Guide to Financing the Community Supported Farm

The following pages detail options and considerations for crafting unconventional financial arrangements that have been used in other sectors of the economy, but might be new to the agricultural sector. We guide the reader through basic legal issues relevant to farmers and community members when pursuing these arrangements.

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Vermont Food and Health Program Inventory

This document, prepared by the Health Cross-Cutting Team, presents a sampling of the wide variety of programs across Vermont that address the intersection of food and health, from community-based nutrition education programs to a hospital supporting a community cold storage facility. This resource also identifies programs with an intended outcome of "increasing consumption of local food" or "assisting local farmers with costs," and the CCT hopes that this comparison of programs may be helpful to organizations who would like to add a local aspect to their food programs. These examples were collected over the course of 2018 by the Farm to Plate Network Health Cross-Cutting Team (CCT). The CCT developed and disseminated a survey that received these responses. All information is self-reported.

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