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.
Resources for understanding Vermont and regional food distribution systems, as well as understanding wholesale market opportunities and barriers (e.g., for sales to institutions,schools, colleges, and hospitals, as well as retail grocers).
Aggregation & Distribution Connecting the Dots: Strategies for Aligning Production, Processing, Distribution, and Market Outlets for Vermont’s Food System
Appendix C: Connecting the Dots focuses on the distribution chain that links farm production, processing, and market outlets and provides strategies for aligning these elements of Vermont’s food system more closely. Distribution is defined as the process of delivering food from the primary producer to end consumers, whether they are found at supermarkets, restaurants, schools, farmers markets, community supported agriculture (CSA) farms, or convenience or general stores. Distribution requires organizing transportation and logistics in an economically efficient manner to deliver a marketable mix of products to meet consumer demand. At times, it also requires short-term storage, en route to store shelves.
A collection of resources from the Career Profiles project, including profiles of workers in Vermont's food system, resources for teachers, and background information.
This study, conducted by researchers Holly Tippett and Wendy Meunier, asked, “What are the education and training needs of Vermont’s food system employers and is our education system aligned with these needs?” The final report, Charting a Path: Food System Workforce Needs Assessment, gives 10 recommendations to better align Vermont’s food system education with the needs of today’s farm and food businesses.
The challenges faced by the 15 producer/processor associations interviewed have occurred during a time of significant market growth and public interest in local food and Vermont products. This underlines the critical need to nurture strong producer/processor associations that can actively advance the interests of Vermont food producers and processors.
A collection of resources providing information about energy use, renewable energy, and alternative energy forms on farms.
The Energy Cross-cutting Team of the Farm to Plate Network released Energy Success Stories at the 2014 Farm Show. Direct and indirect energy costs have wide impacts throughout Vermont's food system. The Energy Success Stories showcase farms, businesses, vendors, installers, and technical assistance providers that have made a difference with energy efficiency savings and renewable energy production.
A wide variety of financing options across the capital continuum are available to assist with the capital needs of Vermont’s food system businesses. However, navigating through the multitude of financing options can be overwhelming. In response to the need to help businesses better understand and navigate the variety of financing options available to them, the Financing Cross-Cutting Team of the Farm to Plate Network created a series of case studies based on types of financing used by Vermont food businesses. The case studies cover convertible debt (High Mowing Organic Seeds), farmland financing (Bread & Butter Farm), and royalty financing (Liz Lovely).