To increase by $2 million the purchases of local, sustainable and humanely produced food, as defined by the Real Food Calculator, at New England’s colleges and universities through student-led campaigns that can be widely replicated to induce a sectoral change…
To promote and implement a five-point plan that gains significant state investment for entrepreneurial development, midsized working lands enterprises, and strategic infrastructure that will position Vermont as a leader in the local foods movement, creative value-added processing, and innovative and…
To encourage entrepreneurial farmers and food producers to develop entrepreneurial business plans in response to a statewide, public competition.
To support programs that include developing business plans for up to 20 low-income refugee farmers; improving access to healthy food for hundreds of low-income consumers; and providing job training, community organizing and leadership opportunities for up to 60 high-school age…
To develop and implement a new technical assistance program model that meets the critical needs of Vermont’s organic dairy farmers.
To determine the feasibility of, and undertake the first steps in developing, a regional food center and distribution system that makes locally-produced foods available and affordable in southern Vermont and New Hampshire while providing a fair return for farmers.
To promote local, sustainable foods in west-central Vermont by launching a wholesale food collaborative.
To provide support in memory of Jamie Cherington.
To harness the power of Vermont’s health care community to build a community-based food system via local food procurement and distribution channels.
To increase capacity to provide technical support and training to organic farmers in Aroostook County by hiring an agricultural services director and a staff person.