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Career Profiles Food System Career Profiles and Pathways (2016)

The Career Image and Pathways Task Force developed curriculum for students to create food system career profiles, which will help with the overall promotion and awareness of food system careers. The 12 profiles in this resource highlight key skills that are useful for specific career paths but also show that passion, dedication, hard work and strong mentors are equally important in achieving your dreams. The profiles are the work of students who piloted the curriculum in Washington and Addison Counties.

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Defining a Community of Practice

Communities of Practice (CoPs) are groups of people in organizations who come together to share what theyknow, to learn from one another regarding some aspects of their work and to provide a social context for that work.Through our work in Value Chain Partnerships, we have found that communities of practice (CoPs) functionstrategically as:1. Catalysts for cooperation of diverse interests to create solutions for food and fiber producers andbusinesses;2. Hubs which create, capture, document, and leverage knowledge and deploy this knowledge astechnical assistance to assist value chain partners;3. Magnets to attract funding, and for leveraging, channeling, and distributing funding to researchand development efforts for differentiated food and fiber products; and4. Scouts to identify emerging value chain opportunities with high potential to deliver economicbenefit to sustainable agriculture stakeholders.

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Storage, Aggregation, and Distribution Report for Local Food in the North Country

The goals of this study were to collect data on the distribution and storage of food in the NCIC NH region: Carroll, Coos and Grafton Counties; to assess and identify opportunities to improve efficiency of local food movement; and to increase access to market for local producers.

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Rooted in Vermont® Brochure and Logos

By celebrating all Vermonters’ relationships with local food, Rooted in Vermont® intends to create a movement that connects tradition, pride, community, trust, and equity to local food. Rooted in Vermont is owned by all Vermonters, and nurtured by the Vermont Farm to Plate Network to help the movement build momentum and become viral throughout the entire state. It is a movement to help all Vermonters see local food as their own – not because it is a trend, but rather a part of our history and who we are as Vermonters. Vermont businesses, nonprofits, and government agencies are all encouraged to incorporate the Rooted in Vermont movement into their marketing, outreach, and other communication with Vermonters.   WATCH THIS VIDEO to learn how to engage with Rooted in Vermont on social media.  DOWNLOAD ROOTED IN VERMONT LOGOS to use in your marketing and outreach materials. DOWNLOAD ROOTED IN VERMONT HASHTAG FILES to use in your marketing and outreach materials.   READ THE ROOTED IN VERMONT BROCHURE to better understand how Rooted in Vermont will increse consumer demand of local food, why everyone's participation is needed to make the Rooted in Vermont movement work, and how to get involved.   

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Gathering the Herd: Vermont Meat Processing Case Study

Gathering the Herd captures lessons learned over a three year period from by the Farm to Plate Meat Processing Task Force. The Meat Processing Task Force within Farm to Plate, active from 2011 to 2013, facilitated greater mutual understanding between livestock farmers and meat processors – two constituencies that had been in minimal contact with each other and were largely unaware of each others’ challenges.

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