Acknowledgements
The development of the Regional Food System Plan for
Vermont’s Northeast Kingdom was a truly collaborative
effort by many individuals and organizations. The
project was funded by a Regional Innovation Grant
from the United States Department of Labor via the
Vermont Department of Labor, and sub-granted to the
Northeastern VT Development Association (NVDA),
Steve Patterson, Executive Director. NVDA made a
contract award to the Center for an Agricultural Economy.
Project Manager and Author: Erica Campbell, Regional
Food Systems Planner at the Center for an Agricultural
Economy
Principal Investor: Monty Fischer, Executive Director at
the Center for an Agricultural Economy
Grant Manager: Dave Snedeker, Northeastern Vermont
Development Association
Design and Layout: Emily Nicolosi www.emilynicolosi.com
Maps: Gail Aloisio, Northeastern Vermont Development
Association and Dan Erikson, University of Vermont
Cover Photo Credits:
Chicken, Photo courtesy of Green Mountain Farm-toSchool
Marielle Bonin makes strawberry pies for sale at Peak
View farm stand in Orleans, Photo: Bethany M. Dunbar
Craftsbury Academy students at the VT Junior Iron Chef
competition, Photo: Anna Schultz
Cows and Sky at Jasper Hill Farm, Photo: Sara Forrest
Vegetables, Photo Courtesy of Pete’s Greens
Fresh-picked cherry tomatoes held by a student
participating in a farm-to-school program, Photo courtesy
of Green Mountain Farm-to-School
Cheesemaker Mateo Kehler at Jasper Hill Farm, Photo:
Lark Smotherton
Greenhouse at Pete’s Greens, Photo: Elena Gustavson
Louis Pulver of Surfing Veggies in Walden sells his wares
at the monthly winter farmers’ market in Craftsbury,
Photo: Bethany M. Dunbar
NEK Food System Advisory Committee:
Dave Snedeker, Northeastern Vermont Development
Association, Grant Manager
Monty Fischer, Center for an Agricultural Economy,
Hardwick
Andy Kehler, Jasper Hill Farm, Greensboro
Katherine Sims, Green Mountain Farm to School,
Newport
Bill McMaster, University of Vermont Extension, Newport
Mike Welch, Northern Community Investment
Corporation, St. Johnsbury
Eric Paris, Tamarlane Farms and the Freighthouse
Restaurant, Lyndonville
Ted Hartman, St. Johnsbury Area Local Food Alliance
and Sky Island Farm, Peacham
Gail Aloisio, Northeastern Vermont Development
Association, St. Johnsbury
Anna Schultz, Sterling College, Craftsbury
Center for an Agricultural Economy Board of
Directors:
Tom Gilbert, Highfields Center for Composting
Andy Kehler, Jasper Hill Farm
Tom Sterns, High Mowing Seeds
Andrew Meyer, Vermont Soy
Annie Gaillard, Buffalo Mt. Coop and Surfing Veggie
Farm
Joanna Laggis, Laggis Brothers Dairy
Neil Urie, Bonnieview Farm
Pete Johnson, Pete’s Greens
Linda Ramsdell, Galaxy Bookshop and Claire’s
Restaurant (board member through March 2011)
Center for an Agricultural Economy Staff:
Monty Fischer, Executive Director
Elena Gustavson, Program Director
Heidi Krantz, Business Advisor
Heather Davis, Graduate Research Fellow
Louise Calderwood, Interim Director, Vermont Food
Venture Center
Thank you to the following individuals who were
interviewed or provided information:
NEK-based Contacts:
Val Simmons, Hardwick Elementary; Angus Monroe,
former long-time Buffalo Mt Coop Staff; Robin Cappuccino,
Wheelock Mt Farm and Hardwick Community Dinner; Jon
Ramsay, Vermont Land Trust and Greensboro Farmer; Eileen
Illuzzi, North Country Career Center; Richard Hoffman, North
Country Career Center; Tim Gustafson-Byrne, North Country
Career Center; Mel Hastings, Vermont Green Jobs; Frances
Woodard, North Country Career Center; Bill Half, Harvest Hill
Farm; Will Wooten, Sterling College; Tim Patterson, Sterling
College; Anne Obelnicki, Sterling College; Greg Garner,
Karme Choling; Jenny Nelson, Senator Sanders’ staff; Jon
Freeman, Northern Community Investment Corporation;
Dennis Kauppila, UVM Extension, St. Johnsbury; Heather Burt,
St. Johnsbury ALFA; Melissa Bridges, St. Johnsbury ALFA/St.
Johnsbury Coop; Steven Campbell, USDA-RD, St. Johnsbury
Area Director; Lisa Viles, Area Agency on Aging for Northeast
VT; Lallie Mambourg, Area Agency on Aging for Northeast
VT; Jenny Patoine, Area Agency on Aging for Northeast
VT; Curtis Sjolander, Mountain Foot Farm; Michelle Devost,
ST J ALFA; Laura Ruggles, Northeastern Vermont Regional
Hospital; Kerry Gemmett O’Brien, Natural Resource
Conservation District; Gloria Bruce, Northeast Kingdom
Travel and Tourism Association; Ann Nygard, Lyndon State
College; Adam Vignue, Lyndon State College Food Service
Director; Craig Locarno, Chef / Manager, Lyndon Institute;
Trish Sears, Newport City Renaissance Corporation; Jennifer
Black, Northeast Kingdom Community Action; Paul Dreher,
Newport City Zoning Administrator; Kenn Stransky, Norton
Planning Commission; Joel Cope, Brighton Administrative
Assistant; Cathy Conway, NCIC, Lancaster, NH; Marjorie
Tyroler, Centre Local de Development, Quebec; Khristopher
Flack, Green Mountain Farm-to-School; Brian Titus, Woods
Edge Farm; Mary Grant, Rural Community Transportation;
Doug Morton, Northeastern Vermont Development
Association.
Contacts outside NEK:
Ellen Kahler, Vermont Sustainable Jobs Fund; Kit
Perkins, Vermont Sustainable Jobs Fund; Allen
Freund, Upper Valley Produce; John Fischer, Vermont
Department of Education; Tao Sun, University of
Vermont; Chris Koliba, University of Vermont; Jess
Hyman, Center for Rural Studies; Erin Roche, Center
for Rural Studies; Rachael Schattman, Center for
Sustainable Agriculture; Ben Waterman, Center for
Sustainable Agriculture; Brian Norder, Former Director of
the Vermont Food Venture Center; Cheryl King Fischer,
New England Environmental Grassroots Fund; Joseph
Kiefer, Food Works; Jed Davis, Cabot Cheese; and Ela
Chapin, Vermont Farm Viability Enhancement Program.
Thank you to University of Vermont professors Chris
Koliba and Tao Sun, and the following graduate students
in the Master of Public Administration program who
conducted a governance network analysis of the NEK
food system: Rachel Hanish, Greg Hanson, Brian Kelly,
Nick Meltzer, Alex Ross, and Maureen Reilly.
A special thanks to Bethany M. Dunbar, co-editor of
the Chronicle in Barton, for providing photos. Her book
about farmers and food in the Northeast Kingdom,
Kingdom’s Bounty, is due to be published this summer.
For more of her work, please take a look at www.
vermontfeature.wordpress.com and www.bartonchronicle.
com.
Tables and Figures
Chapter One
Tables
Table 1.1. NEK County Demographic Data – Population, Income, and Housing 5
Table 1.2. Employment and Industries in the Northeast Kingdom
7
Table 1.3. NEK Land Data 8
Figures
Figure 1.1. Food System Model
Figures 1.2-1.3. Poverty and Unemployment
Figures 1.4-1.5. Education Statistics
Figure 1.6. Percentage of Farms per 1,000 Population
Figure 1.7. Dairy Farms as a Total of Percentage of Farms
Figure 1.8. Change in Total Number of Farms 2002 - 2007
4
6
7
9
9
9
Chapter Two
Table 2.1. Goals and Targets for a Vibrant NEK Regional Food System 13-23
Chapter Four
Chapter Three
Tables
Tables
Table 3.1. Acres in Agriculture Production, change from 2002 - 2007
24
Table 3.2. Cost of Housing in NEK
Table 3.3. U.S. Census of Agriculture – Farm Labor
Table 3.4. Land and Pond Phosphorus and Nitrogen levels
31
Table 3.5. Farms in NEK Growing Various Grains
41
Table 3.6. Meat Processing Facilities in the NEK
46
Table 3.7. Direct Farm Sales in NEK
58
Table 3.8. Farm Stands in the Northeast Kingdom
Table 3.9. Consumption of Dairy Table 3.10. Allotment Style Community Gardens in the NEK
Table 3.11. Categorical Composting Facilities in the NEK 60
Table 3.12. Highfields Center for Composting Food Scrap Pick-up, 2010
60
Table 3.13. Materials Diverted for Composting – Select Towns
Table 3.14. Estimated commercial food scrap production per week
62
Figures
Figure 3.14. NEK Vegetable and Fruit Production
38
Figure 3.15. Maple production 40
Figure 3.16. Percentage of Farms Producing and Selling Value-added Commodities
in the NEK 42
Figure 3.17. Northeast Kingdom Food Processors
43
Figure 3.18. Regional Transportation Map of the NEK Region
48
Figure 3.19. Northeast Kingdom Distribution, Storage and Transportation Locations 49
Figure 3.20. Community Supported Agriculture as Percentage of Total Farms in
NEK 50
Figure 3.21. Direct Sales as Percentage of Total Agricultural Sales in the NEK 53
Figure 3.22. NEK Consumption of Select Products per Year (Pounds)
56
Figure 3.23. Northeast Kingdom Food Consumption Locations
59
25
29
Table 4.1. Food Access and Food Security in the NEK
Table 4.2. Food Security Data from Hunger Free Vermont
Table 4.3. Health and Diet in the NEK
Table 4.4. Food Shelves in the Northeast Kingdom Food Shelf
Table 4.5. NEK Foodbank Distribution Points (Wolcott Facility Only)
64
64
65
67
68
Figure 4.1. Food Inecurity Rates
Figure 4.2. Adult Obesity Rate in The NEK
Figure 4.3. Percentage of Adults who Eat 3+ Daily Servings of Vegetables
Figure 4.4. Food Access Sites 66
Figure 4.5. Percentage of Farms Generating On-Farm Energy or Electricity
70
Figure 4.6. Percentage of Acres Used for Organic Production
Figure 4.7. Percentage of Farms Using Organic Practices
Figure 4.8. Vermont Sustainable Food System Cluster Career Paths
Figure 4.9. Food Systems Career Pathways
Figure 4.10. Farm to Plate Capital Continuum
Figure 4.11. Relationship between Support Systems, Food Systems, and Outcomes
63
65
65
Figures
55
57
58
61
Figure 3.1. Average Price per Acre for Farm Land and Buildings 25
Figure 3.2. NVDA Region: Land Use 25
Figure 3.3. NEK Land Use (Acres)
26
Figures 3.4 and 3.5. Total acres and percentage of total farmland enrolled in federal
conservation programs 26
Figure 3.6. Percentage of NEK Labor Force Working on Farms
30
Figure 3.7. Percentage of Farms with Female Principal Operators
30
Figure 3.8. Production Costs for Farms in NEK ($)
31
Figure 3.9. Types of Farms in the Northeast Kingdom
32
Figure 3.10. Orleans County Agricultural Producers
33
Figure 3.11. Caledonia County Agricultural Producers 34
Figure 3.12. Essex County Agricultural Producers
35
Figure 3.13. Agricultural Sales from Top Grossing Products
36
Figure 4.12. Geographic Scope of Organizations in Social Network Analysis
82
71
71
73
75
79
81
Chapter Five
Tables
Table 5.1. Recommended Strategies and Action Items 84-97
Chapter Six
Figures
Figure 6.1. Food System Clusters within the NEK
Figure 6.2. Suggested NEK Food System Governance Network
102
99
Contents
Chapter One: Introduction and Background
1.1 Local Farms and Food Systems
1.2 Why was this plan developed?
1.3 How Was the Plan Developed?
1.4 A Snapshot of the Northeast Kingdom, Past and Present
1.5 Applying the Hardwick Story
1
1
2
4
5
10
Chapter Two: Goals and Targets for a Vibrant Food System12
Chapter Three: Regional Food System Assets24
3.1 Production Inputs
24
3.1 Production
32
3.3 Processors and Value-added Production 42
3.4 Wholesale Distribution and Freight Movement
47
3.5 Retail Distribution 51
3.6 Consumption & Consumer Demand for Local Food
56
3.7 Waste and Nutrient Management
59
Chapter Four: Cross-Cutting Issues and Support Systems63
4.1 Cross-Cutting Issues 63
4.12 Energy and the Environment
70
4.13 Education and Workforce Development
72
4.14 Technical and Business Support for Producers and Processors
76
4.15 Consumer Education and Marketing
77
4.16 Financing and Access to Capital
78
4.17 Leadership, Communication, and Policy
80
4.2 Support-Systems
81
Chapter Five Recommended Strategies and Action Items 83
Chapter Six: Plan Impementation 98
6.1 NEK Food System Cluster Areas
98
6.2 Developing an Implementation Network 101
6.3 Tracking the Food System over Time
104
NEK Food System Plan • Chapter One • June 2011
Chapter One
Introduction and Background
1.1 Local Farms and Food Systems
F
ood has enormous impacts on society and the environment,
from production to consumption. Beyond basic nourishment,
food touches many segments of daily living, including jobs and the
economy, health, land conservation, environmental quality, and
community quality of life. People are becoming more aware of how
fresh, healthy food is important for a healthy society, and these foods
are increasingly accessed from local farmers and food producers.
Communities throughout the country are beginning to come together
to plan for a healthy food system that supports local farmers and food
producers.
In was not until recent history that people have become quite
disconnected with the food we eat. The Abenaki Indians and other
native Americans hunted, fished, gathered wild food, and made
maple syrup. Those who settled in Vermont over the last three
plus centuries have a long tradition of growing and raising a wide
variety of food, “putting food by” and processing it into many kinds of
products, and giving away, bartering, and selling the food produced.
While we honor and recognize these traditional local food activities, a
contemporary local food movement has emerged that aims to reclaim
our connection with food.
Modern agriculture has shifted toward large industrial farming
that relies on large amounts of petroleum based inputs, and is
subsequently shipped thousands of miles to consumers. Much of
the food Americans consume today is highly processed, lacking in
nutritional value, yet contains high levels of fat and refined sugar,
causing a host of diet-related health problems. Food travels an
average of 1500 miles from harvest to table, a distance that is
representative of the industrialization and globalization of the food
supply and the dearth of knowledge consumers have about how and
who is producing, processing, and transporting the food that they
eat (Kloppenburg et al., 1996 ). At the same time, small and medium
sized farms across the country are disappearing at alarming rates.
Rural communities once steeped in agricultural traditions continue
to lose family farms. Yet an agricultural renaissance has emerged,
inspired by farms once again producing food for neighbors and local
communities.
Local food markets account for a small but growing share of total
U.S. agricultural sales. In the last decade in the U.S., the number
of direct farm to consumer sales have more than doubled, while the
number of farmers’ markets have almost doubled. Five years ago,
there were only 400 farm-to-school programs in the U.S. and today
there are over 2000. From 2001 to 2005, the amount of CSA Farms
in the country has almost tripled. Typically farms that sell locally are
multifunctional, or diversified. Local food markets usually involve
small farmers, heterogeneous products, and short supply chains in
which farmers also undertake storage, packaging, transportation,
distribution, and advertising (Martinez et al. 2010).
From building resilient local food systems and creating a vibrant
economy to preserving working landscapes, local farms and food are
making their way back into our lives for the better.
1
NEK Food System Plan • Chapter One • June 2011
Food Systems Planning and Development
Food systems and agricultural development has traditionally been
in the domain of private business, or at the national level, through
food and agriculture policy. A regional food system can be defined
as “a system that comprises the interdependent and linked activities
that result in the production and exchange of food” (Born & Purcell,
2006). There has been a shift in recent years toward a holistic
understanding of the entire food system that includes agricultural
production, consumption, waste management, food security and
health outcomes. Today there are a variety of groups undertaking
food systems planning initiatives: food policy councils; food hub
centers; state government; community food security groups; and
agriculturally-based non-profit organizations. One of the first
examples of a food system assessment undertaken with the goal of
developing food systems occurred in 1993, when the Community
Food Security Coalition undertook a year-long study of the Los
Angeles food system, entitled Seeds of Change: Strategies for
Food Security for the Inner City (Pothukuchi et al. 2002). This effort
spawned a host of food system assessments that laid the foundation
for the development food systems plans at the local, regional and
state levels. These early efforts hinged on addressing questions of
food access and who had the
ability to obtain food (Eckert
2010).
Participants contribute feedback at NEK Food
Systems Planning Summit at Sterling College.
Photo by Erica Campbell
2
Regional planning and
economic development
agencies conduct these
planning processes less
commonly; they are typically
tasked with regional, systematic
economic development,
transportation, land use, and
environmental planning. It was
not until the late 1990s that
planning scholars (Pothukuchi
and Kaufman 1999, 2000)
began writing about the lack
of food systems planning by
planning professionals (Raja
et al. 2007). This is despite the fact that food systems and access
to food are highly impacted by traditional planning realms including
transportation, land use and zoning, and economic development
(Pothukuchi and Kaufman 2000, Raja et al. 2007).
While community food security is still at the heart of many
assessments and plans, food system planners are increasingly
focusing on economic development, transportation, environmental
and land use issues. Food system plans generally involve the
“integration of food system issues into policies, plans, and
programming at all levels of government work” (DVRPC 2010, p.
3). The American Planning Association began offering food systems
planning at their annual conference in 2005, and has since adopted a
policy guide on food systems planning and has published a planners’
guide to community and food systems planning (Raja et al. 2007).
Vermont is one of the few states in the country with a statewide
strategic plan for food systems and agricultural development. In
2009, the Vermont legislature passed the Farm to Plate (F2P)
Investment Program which tasked the Vermont Sustainable Jobs
Fund to carry out a strategic planning process to increase economic
development in Vermont’s food and farm sector, create jobs in the
food and farm economy, and improve access to healthy local foods.
After 18 months of extensive public consultation and research, the
VSJF presented the plan to the public in January 2011. The F2P
Strategic Plan lays the foundation to implement the steps necessary
to lead the state toward increased production and consumption of
local food and increased food security and resiliency.
1.2 Why was this plan developed?
The Regional Food System Plan for Vermont’s Northeast Kingdom
(herein referred to as “the NEK Plan”) is an attempt to develop a
vibrant agricultural economy and food system in the region though
a regional planning process that builds on the strengths of both
regional planning and local, decentralized planning. In recognition
of the importance of the growing agricultural economy, Northeastern
Vermont Development Association (NVDA), the regional planning
commission as well as the regional economic development
corporation, sought to undertake a food systems development plan
NEK Food System Plan • Chapter One • June 2011
for the Northeast Kingdom (NEK). The ultimate goal of this plan is to
drive the development of new and more diverse agricultural activity
within the area’s economy and to develop a comprehensive strategy
to stimulate this innovative food system sector for the three counties
of the region: Caledonia, Essex and Orleans.
Seeking to further develop the agricultural and food system economic
cluster, NVDA released a Request for Proposal for a Regional
Innovation Grant, funded through the U.S. Department of Labor via
the Vermont Department of Labor. The grant was awarded to the
Center for an Agricultural Economy (CAE) in Hardwick, VT.
As the area’s regional planning and development organization
for the northeast region of Vermont, NVDA strives to assist and
promote the interests of all municipalities in Caledonia, Essex, and
Orleans Counties; and to support economic development initiatives
that provide quality job opportunities in this region. The Association
is enabled under the Vermont Municipal and Regional Planning
and Development Act (24 V.S.A., 117, Section 4341). NVDA is the
only combined Regional Planning Commission and Development
Corporation in Vermont. The mission of NVDA is to:
• Provide leadership and technical expertise to local communities,
agencies, and organizations to facilitate cooperative planning
within and among the Northeast Kingdom.
• Work to improve the quality of life for people in the Northeast
Kingdom through planning and by promoting economic
development while preserving the region’s natural environment.
The CAE was uniquely positioned to undertake this study for a
variety of reasons. The CAE is the only regional food center in the
NEK that engages in all of the following activities: food systems
planning, food security, agricultural development, and infrastructure
development. The CAE is nationally recognized to be a leader in the
local food movement, and Hardwick has been a model for national
inspiration and replication.
NVDA is responsible for developing the NEK’s regional plan that
includes transportation, land use, and economic development. The
most recent plan completed in 2005 contains a small agriculture
section with the following goals:
• Farming and agriculture should remain an important and viable sector of the regional economy.
• Contiguous tracts of prime agricultural soils should be
preserved.
The plan also supports the following strategies:
• Provide support to farmers interested in diversification and/or
product development. Assist with grants and low-interest loans
for value-adding businesses and diversification.
• Identify funding sources for and market existing and new food
ventures in the region.
• Support education efforts that teach sustainable agricultural
practices.
The purpose of the project was to prepare a comprehensive
strategic plan to support agriculturally-based economic development
strategies in the three counties comprising the Northeast Kingdom
region of Vermont, especially through consideration of a local food
system concept. Specifically, the project sought to study and draft
a plan to position the farm sector in the Northeast Kingdom to
participate in and take full advantage of the opportunities to diversify
and expand the agricultural component of the area’s economy.
The project goals of the CAE were to:
• Identify employment niches in the agricultural sector that will
lead to job creation
• Identify workforce development needs
• Develop recommendations to support production of more food
for the local and regional market
• Identify infrastructure needed to support diverse farm operation
and value-added processing
• Better understand how to expand economic opportunities in
farming, access to land, and food system services
• Identify strategies to expand local food access for all Vermonters
and increase food security
• Engage communities in learning about and contributing to a
viable local food system
• Engage communities in retention and preservation of important
agricultural lands for current and future productive usage.
• Explore the potential for increased distribution for local and
regional markets
3
NEK Food System Plan • Chapter One • June 2011
1.3 How Was the Plan Developed?
The CAE formed an advisory committee on the onset of the planning
process. This committee included individuals from farms, value
added food production, farm to school programs, higher education,
local food groups, retail distribution, and economic development.
This committee met bi-monthly to provide input on the planning
process, to review research and data findings, and to help develop
goals, strategies, and action items. The committee helped steer
The NEK food system project came about through NVDA’s desire
to assess the current regional food system so that strategies can
be followed that will further develop the food system and enhance
economic development. Seeing the success of food systems
businesses in the Hardwick area, NVDA hoped to better understand
the potential for developing successful food system clusters
Figure 1.1 Food System Model
in other communities in the region. The CAE hired a
project manager to guide the comprehensive, collaborative
effort to develop the plan.
Building upon the current Hardwick soil-to-soil food system
model and from the research and planning literature,
including the F2P food system model, the CAE developed
a conceptual working model to assess and plan for the
regional food system. The model contains seven core
elements: Production Inputs, Production, Processing,
Wholesale Distribution, Retail Distribution, Consumption
and Consumer Demand, and Waste Management.
Cross-cutting issues impact each component of the food
system and many of them, such as financing, technical
assistance, and education, provide critical external
support. The NEK plan is built upon this conceptual
soil-to-soil model. The loop is “closed” between waste
management (composting) and production inputs (soil).
The planning process included 45 formal and semiformal interviews with various stakeholders within the
Northeast Kingdom, including farmers, value-added
producers, food processors, compost and seed company
owners, wholesale and retail distributors, farmers’ market
managers, institutional purchasers, and a range of
support-system personnel from a variety of organizations
including farm-to-school, business assistance, land
conservation, and economic development. An additional
20 people were consulted with or interviewed outside the
NEK, including individuals from the University of Vermont,
Vermont Sustainable Jobs Fund, and the Vermont Agency
of Agriculture, Food and Markets.
4
NEK Food System Plan • Chapter One • June 2011
the project to ensure a diverse perspective and holistic planning
approach.
A large amount of data was collected for numerous sources to
provide a current snapshot of the NEK food system. Data sources
include the U.S. Census of Agriculture, the USDA Food Environment
Atlas, the Leopold Center for Sustainable Agriculture, the Bureau
of Labor Statistics, the Vermont Department of Labor, the Vermont
Department of Health, NOFA-VT, and the Vermont Agency of Natural
Resources. This data was disaggregated for the three counties and
filed into databases.
An extensive asset inventory was also developed, including NEK
farms by type, food processors and specialty businesses, food
consumption locations, food access sites, distribution networks, and
producers by type with direct sales (e.g., CSAs, farm stands, farmers’
markets, etc.). With assistance from regional planners from NVDA,
GIS maps were developed from the asset data. These maps will be
utilized by NVDA to conduct future regional food systems planning
processes and will be available to individual towns seeking resources
to help update or create food system and agricultural components to
local town plans.
This extensive outreach and data collection provided the
development of a SWOT analysis. SWOT Analysis is a tool
for strategic planning that includes assessments of gaps and
opportunities. SWOT stands for Strengths, Weaknesses,
Opportunities, and Threats. For our analysis, Strengths and
Weaknesses describe the current state of positive and negative
aspects of the food system, and Opportunities and Threats are the
future potential positive and negative elements of the system.
The CAE developed a total of twelve SWOT tables. Six SWOT tables
are for the Food System Chain; one table for Support Systems, and
four tables for each suggested cluster: Hardwick, St. Johnsbury/
Lyndon, Newport, and Essex County. The SWOT tables in the Food
System Chain are: Production Inputs, Farming & Food Production,
Food Processing, Distribution & Storage, Retail and Consumption,
and Waste Management. The final table was an overall SWOT
analysis for the entire Northeast Kingdom food system. The SWOT
analysis was used as a tool to assist project staff and the advisory
committee to formulate goals, strategies, and action items.
To gather input from the public on the draft goals and strategies,
three food system summits were held in different locations in the
NEK: Sterling College in Craftsbury, North Country Career Center
in Newport, and at Lyndon State College in Lyndon. Over 75 people
attended these sessions and provided feedback through interactive
small group discussion sessions. The feedback was incorporated into
the final plan.
1.4 A Snapshot of the Northeast Kingdom,
Past and Present
While the Northeast Kingdom may be the most economically
disadvantaged area of Vermont, it is also one of the most pastoral
and beautiful. Known for its pristine forests and rolling farmland, the
land is largely unspoiled and undeveloped. This section provides
economic and demographic indicators for the region.
Demographic and Economic Information
Table 1.1 presents baseline demographic data for the three counties
of the NEK. In comparison to the rest of the State, NEK has an older
population, significantly lower income, and lower housing values.
Table 1.1. NEK County Demographic Data – Population, Income,
and Housing
Data Measures
Estimated
Population,
2008
Median Age,
2000
Population
Native to
Vermont
Caledonia
Essex
Orleans
Vermont
30,470
6,500
27,189
621,270
38.50
39.00
39.30
37.70
17,463
330,528
17,686
2,554
5
NEK Food System Plan • Chapter One • June 2011
Data Measures
Caledonia
Essex
Orleans
Vermont
Total Households, 2000
11,663
2,602
10,446
240,634
2.46
2.47
2.45
2.44
14,504
4,762
14,673
294,382
8,449
2,069
7,738
169,784
3,164
533
2,708
70,850
... Vacant
2,841
2,160
4,227
53,748
... for
Seasonal,
Recreational, or
Occasional Use
2,004
1,844
3,397
43,060
Median Housing
Unit Value, 2000
$85,900
$70,700
$82,400
$111,200
Median
Adjusted Gross
Income per
Family, 2007
$45,233.5
$38,302.5
$40,686
$57,433
Average
Adusted Gross
Income per
Person, 2007
$20,050.19
$17,400.22
$18,488.28
$24,210.28
Average
Household Size,
2000
Total Housing
Units, 2000
... Owner
Occupied
.. Renter
Occupied
Source: Vermont Indicators Online
6
The NEK has the highest unemployment rate in Vermont and is
among the lowest income and education level in the State. See
Figures 1.2 through 1.5.
Figures 1.2-1.3. Poverty and Unemployment
NEK Food System Plan • Chapter One • June 2011
Figures 1.4-1.5. Education Statistics
Table 1.2.
Kingdom
Employment
Per Capita Income
(2008)
Annual Wage
(2008)
Labor Force (2009)
Covered
Employment (2008)
Percent employed
in agriculture, 20052009
Percent employed
in manufacturing,
2005-2009
Percent employed
in services, 20052009
Percent employed
in government,
2005-2009
and
Industries
in
the
Northeast
Caledonia
Essex
Orleans
$32,512
$23,256
$32,350
$33,149
$29,448
$30,189
16,850
3,350
14,750
11,782
1,323
10,030
3.1
4.4
6.4
11.3
18.3
13.0
53.2
41.7
46.6
5.1
6.1
6.7
Source: Vermont Department of Labor, 2010
Table 1.2 lists the select information on the workforce. There are
24,950 workers in the NEK labor force, with over 4.5% employed in
agriculture.
7
NEK Food System Plan • Chapter One • June 2011
Agriculture and Land Use
The Northeast Kingdom has a long
traditional of agriculture and forestry. From
the Abenaki Indians who taught the settlers
about gathering wild food sources and
making maple syrup to the sheep farms in
the 18th and 19th century, farming and food
production have been an integral part of life
in the NEK. In the early 20th Century, French
Canadian dairy farmers settled in the region,
and ever since, the primary agricultural
production has been largely fluid milk in the
NEK and Vermont.
The region accounts for 21% of the land
area in Vermont, with each county having
roughly the same total land area. However,
the NEK contains only 10% of the state’s
population, making it the least dense and
most rural portion of the state. The NEK has
over 2,000 square miles of land – almost 1.3
million acres of land and over 30,000 acres
of water. Over 250,000 acres of this land are
conserved publically or privately, almost 20%
of the total land.
8
Table 1.3. NEK Land Data
Caledonia
Essex
Orleans
NEK
Vermont
619
671
737
2,027
5,920,640
416,640
425,600
446,720
1,288,960
5,920,640
Area of Water,
Acres, 2000
7,400
7,200
17,200
31,800
261,200
Total Private
and Public
Conserved
Lands, Acres,
1999
53,861.83
208,967.01
42,217.10
252,184.11
1,148,249.29
Federal
Administered
Conseved
Lands, Acres,
1999
0
28,170.75
0
28,170.75
435,008.82
State
Administered
Converved
Lands, Acres,
1999
422,960.65
83,930.19
18,760.33
108,690.52
378,563.41
Total Land,
Square Miles
Area of Land,
Acres, 2000
Source: US Census of Agriculture, 2007
NEK Food System Plan • Chapter One • June 2011
Figure 1.6. Percentage of Farms per 1,000 Population
Source: US Census of Agriculture
Figure 1.6 shows that all counties in the Northeast Kingdom have
more farms per capita than the Vermont average, and significantly
more that the national average. Figure 1.8 illustrates that the number
of farms in the NEK have increased from 2002 to 2007. In Figure
1.7 we see that, with the exception of Essex County, dairy farms are
increasingly accounting for a smaller percentage of the total number
of farms.
Figure 1.7. Dairy Farms as a Total of Percentage of Farms
Source: 2007 U.S. Census of Agriculture
Figure 1.8. Change in Total Number of Farms 2002 - 2007
Source: 2007 U.S. Census of Agriculture
9
NEK Food System Plan • Chapter One • June 2011
1.5 Applying the Hardwick Story
stream into farming inputs.
The Hardwick Model
Support-systems and other cross-cutting actors are integral to the
Hardwick Model— Support is provided by a variety of organizations
that cut across all elements of the food system including: economic
development organizations, land conservation groups, non-profit food
system groups, educators, financers, researchers, and marketing
and business service providers.
The Hardwick Model, thus far, has been primarily defined by popular
media—including Ben Hewitt’s book The Town that Food Saved.
In the past two years, the Center for an Agricultural Economy has
further explained and refined the Hardwick Model, yet a full case
study has not been conducted of the Hardwick food system.
During the NEK food system planning process we interviewed
several Hardwick food system stakeholders and collected data on the
7-town region. Below is a list of key observations about the Hardwick
Model from this research.
The food system business cluster is highly collaborative—
Businesses work closely together to achieve common goals, such
as increasing value added production and increasing access to local
food. Businesses and farmers pool resources and share equipment
and other items. Rather than being competitive, these businesses
see increased food system activity as a way to build the overall
cluster.
The Hardwick Model is diversified and includes actors along the
entire food chain— Farmers, producers, processors, wholesale/
retail distributors, and nutrient management groups are represented,
as are a host of support-system organizations. Each element is
considered important and integral to the viability of the system.
Leaders in the Hardwick Model are entrepreneurial and encourage
economic development— Many Hardwick area food system leaders
are embracing an economic development approach to food systems
and agricultural development, and believe that developing the food
system produces jobs and promotes positive community outcomes.
The Hardwick Model includes waste and nutrient management, a
key component to ‘close the loop’ in the food chain— Composting is
considered a critical piece to successfully develop the food system in
a sustainable way. It is the element of the food system that recycles
food and farm wastes into new soil. Food scrap recycling can also
be used to produce energy and heat, further transforming the waste
10
Research has revealed there are also challenges in the Hardwick
food system that includes:
• The perception that local food is very expensive
• Some people are hesitant to endorse entrepreneurial farming
food production
• Because only certain businesses collaborate so closely, a
few community members and businesses have expressed
feeling disconnected
• High national and state media coverage has led some people to
believe that the cluster is self-serving
• Food security activities are somewhat uncoordinated
• There is disagreement about the appropriate scale for local
regional food systems businesses (i.e., what is too big?)
There are still a few unanswered questions about the Hardwick
Model, and it remains to be seen how the success of the model
will be measured over time. Regardless, there are new businesses
and farms sprouting up each year in the area, and the Hardwick
Model continues to be regarded as a model of success for other
communities in the state and country.
Towards an NEK Food System
How then do we apply the success of the Hardwick Model to other
NEK clusters, such as Newport and St. Johnsbury/Lyndon? We do
know we need to maximize resources to improve the success of the
food system in the entire NEK. What we do not need to do is exactly
replicate the Hardwick Model in each cluster or community, but rather
take “lessons learned” from successes and failures of this relatively
more advanced food system cluster. While the Hardwick Model
NEK Food System Plan • Chapter One • June 2011
can serve as a framework and inspiration, it is important that each
geographic cluster in the NEK examine its unique characteristics,
challenges, and opportunities to build its food system and agricultural
economy. Finally, from a regional planning perspective, the NEK can
benefit from short term and long range planning that will develop the
entire food system to benefit all areas of the NEK.
11
NEK Food System Plan • Chapter Two • June 2011
chapter two
Goals and Targets for a Vibrant Food System
F
or over a decade, communities in the Northeast Kingdom
have engaged in visioning and planning for the food system.
In 2000, a group of individuals met in Newport and formed
the Farm to Communities Forum. The overarching goal of the
forum was to build a food system from the “ground up,” yet in a
coordinated manner. UVM’s Take Charge/ Recharge program,
led by Bill McMaster, assisted with the public planning process.
Rural Vermont also became involved with these planning efforts.
These sessions engaged participants from throughout the NEK in
visioning processes. From these visioning sessions working groups
formed around several topics. The working groups included: Food
processing and value-added production; agricultural education for
healthy rural communities; youth education; and marketing and
promotion. These groups met on a regular basis to discuss issues
and develop projects and programs. While the working groups
eventually disbanded, the positive effects of these food systems
planning activities are evident today.
planning process, three public summits were held in Craftsbury,
Newport, and Lyndonville to help develop goals and strategies.
With the rise in production and consumption of local food, it is timely
to re-explore the development of agricultural and food systems in
the region. The food system and agricultural cluster is now regarded
as a way to create new jobs and career opportunities. Many support
organizations—including economic development, regional planning,
and food security groups—are recognizing that developing food
systems can help achieve a wide variety of community outcomes.
Goals and Targets for a Vibrant NEK Regional Food
System
For the development of the NEK Plan, interviews were conducted
with individuals involved in these earlier planning efforts. With
the knowledge of this background steeped in participatory public
planning for agriculture and food systems, we set forth to gain
additional public feedback and insight. Individuals and organizations
were also consulted with to help determine goals. During this
12
Further, we have worked closely with the state-wide Farm to Plate
Initiative throughout the development of this plan. The Farm to
Plate strategic planning process engaged over 1,000 Vermonters
to develop goals for Vermont’s food system. This plan supports all
thirty-three goals in the Farm to Plate Strategic Plan.
While the NEK will support and work toward the thirty-three statewide goals, we have developed a set of unique goals for the needs of
the region. The ten broad regional goals are designed as outcomebased goals. Because they are broad at this summary presentation
level, each goal is accompanied by corresponding targets – numeric
goals that can be accomplished in the NEK. We also provide data
and measures for each target. These targets will need to be tracked
over time to ensure progress toward meeting the goals.
The following ten core goals for the Northeast Kingdom food system
are supported by several targets. As noted, the goals are intended
to represent broad outcomes. The targets will help determine if the
NEK is meeting the core goals. Each target has measures and data
sources. When possible, targets contain specific implementation time
frames:
Immediate: 2012-2013 (1-2 years)
Near term: 2016-2017 (5-6 years)
Midterm: By 2020-2022 (8-10 years)
Long term: By 2025-2027 (14-16 years)
NEK Food System Plan • Chapter Two • June 2011
GOAL 1.
w
The Northeast Kingdom will have increasingly localized, affordable, and sustainable farming and
production inputs including energy, fertilizer, seeds, forage, and feed.
Target 1.1
By 2020, the number of farms producing some amount of their own energy will triple
Measure: Number of farms generating energy or electricity on the farm as a percentage of the total number of farms
Source: U.S Census of Agriculture
Target 1.2
Food systems businesses will increasingly use alternatively fueled vehicles for trucking and farm use
Measure: Percentage of food systems businesses surveyed using alternatively fueled vehicles
Source: NEK Food Systems Survey
Target 1.3
The number of farms that use compost as a soil fertilizer will increase
Measure: Number of certified organic farms
Source: NOFA-VT
Target 1.4
The number of farms using livestock rotational grazing and/or raising grass fed livestock will increase
Measure: Number of NEK farms that are members of the Vermont Grass Farmers
Source: Vermont Grass Farmers Association Directory
Target 1.5
Vermont seed companies will sell 15% more seeds each year to Vermont markets (farmers, individuals, and wholesale)
Measure: Total sale of seeds to Vermont markets
Source: Highmowing Seeds
GOAL 2.
More food will be produced in the Northeast Kingdom for local and regional markets; production will
continue to diversify; and farmers and food producers will be able to be profitable.
Target 2.1
By 2017, there will be a 5% increase (above annual inflation) in total market value of agricultural products sold in the
Northeast Kingdom from 2007 levels
Measure: Total value of agricultural products sold in 2007
Source: U.S. Census of Agriculture
13
NEK Food System Plan • Chapter Two • June 2011
Target 2.2
By 2017, there will be a 15% increase (above annual inflation) in the sales of crops and livestock
Measure: Total value of sales of crops and livestock in 2007/Total value in sales of crops and livestock in 2017
Source: U.S. Census of Agriculture
Target 2.3
By 2017, the number of farms will increase by 15% from 2007 levels.
Measures: Total number of farms in the NEK
Source: U.S. Census of Agriculture / NEK Asset Inventory
Target 2.4
By 2013, the percentage of farms that market through Community Supported Agriculture models will increase by 50%.
Measure: Percentage of farms that market through CSA models.
Source: U.S. Census of Agriculture / NEK Asset Inventory
Target 2.5
By 2017, the amount of farms making more than $10,000 per year will increase by 50% (above annual inflation) from 2007
levels
Measure: Net cash income of farm operations
Source: U.S. Census of Agriculture
Target 2.6
Farms will be profitable and will be increasingly diversified
Measures and Sources:
Farm business net income will increase above annual inflation (U.S. Census of Agriculture)
Number of farm jobs will increase (U.S. Census of Agriculture)
Average farm worker wage is increasing above annual inflation (U.S. Census of Agriculture)
Number of diversified farms will increase (NEK Asset Inventory)
Production of vegetables and fruits will increase (U.S. Census of Agriculture)
Direct sales will increase (U.S. Census of Agriculture)
Number of crops in NEK for top 75% of the harvested acres will increase (U.S. Census of Agriculture)
Number of organic farms as a total ratio of total farms will increase (NOFA-VT)
NEK Farmers’ Markets total annual sales will increase above annual inflation (Vermont Farmers’ Market Association annual
survey)
Percentage of farmers with health care insurance will increase (U.S. Census of Agriculture)
Percentage of farms with female principal operators is increasing (U.S. Census of Agriculture)
Mean age of farmers will decrease (U.S. Census of Agriculture)
14
NEK Food System Plan • Chapter Two • June 2011
Target 2.7
Dairy farm businesses will have stable net incomes from fluid milk, value added dairy, and/or other diversified products
Market value of milk and other dairy products sold (Source: U.S. Census of Agriculture)
Number of dairy farms receiving federal subsidies (Environmental Working Group)
Average all milk price (dollars per hundredweight) paid to farmers (Source: USDA National Agricultural Statistics Service)
Number of farms selling raw milk (Source: CAE data base, Rural Vermont)
Number of dairy processing facilities in NEK (Source: NVDA and CAE)
Target 2.8
By 2017, the percent of operators working more than 200 days off the farm will decrease by 5%
Measure: Number of farm operators working more than 200 days off of the farm
Source: U.S. Census of Agriculture
GOAL 3.
Strengthen the NEK food processing and manufacturing sector to increase value-added food
production and provide farmers with more local and regional markets for their products.
Target 3.1
By 2017, the percent of farms with value added commodities will double from 5% (2007 level) to 10%
Measure: Percentage of farms selling value-added commodities
Source: U.S. Census of Agriculture
Target 3.2
The total number of food manufacturing establishments in the NEK will increase by 5% per year
Measure: Number of food manufacturing establishments
Source: Bureau of Labor Statistics
Target 3.3
The number of jobs in the food manufacturing jobs sector in the NEK will double from 2010 levels by 2020.
Measure: Number of jobs in food manufacturing establishments
Source: Bureau of Labor Statistics
Target 3.4
The Vermont Food Venture Center will serve at least 10 clients from the NEK annually
Measure: Number of NEK-based clients served by the Vermont Food Venture Center
Source: Vermont Food Venture Center
15
NEK Food System Plan • Chapter Two • June 2011
GOAL 4.
There will be a sufficient supply of storage, aggregation, distribution, telecommunications, and other
forms of on-farm and commercial infrastructure to meet increasing year-round consumer demand.
Target 4.1
Number of farms associated with Green Mountain Farm Direct (or any newly emerged food hub distribution models) will
increase
Measure: Number of farms purchasing through Green Mountain Farm Direct
Source: Green Mountain Farm Direct
Target 4.2
The total square footage of food storage and aggregation will increase
Measures: Total square footage of food storage and aggregation
Source: NEK food systems survey / NVDA / CAE
Target 4.3
The number of farms, food producers, and processors served by wholesale distribution companies will increase
Measure: Number of farms served by produce distribution companies
Source: Black River Produce, Upper Valley Produce
Target 4.4
Number of businesses with refrigerated storage trucks will increase
Measure: Number of businesses with refrigerated storage trucks
Sources: NEK Food Systems Survey
Target 4.5
Number of distributors serving the Vermont Food Venture Center clients will increase
Measure: Number of distributors serving the Vermont Food Venture Center clients
Source: Vermont Food Venture Center
Target 4.6
The number of farms reporting internet access will increase
Measure: Number of farms reporting internet access
Source: U.S. Census of agriculture
Target 4.7
By 2013, broadband internet will be available to 100% of the region.
Measure: Percentage of population with broadband availability
Source: Northeastern Communities Investment Corporation
16
NEK Food System Plan • Chapter Two • June 2011
GOAL 5.
The demand for local food will increase, local food consumption will rise, and appropriate marketing
channels will help drive the demand for local food up, including agritourism, regional marketing, buy
local campaigns, matchmaking and brokerage services, and education and awareness.
Target 5.1
By 2012, the total value of direct sales will increase by 5% above annual inflation; the number of farms participating in direct
sales will increase by 5%; and the percentage of farm sales direct to consumer will increase by 5%.
Measures: Number of farms participating in direct sales; and Value of agricultural products sold directly to individuals for
human consumption / Market value of total agricultural products sold
Source: U.S. Census of Agriculture
Target 5.2
Farmers’ market sales will increase
Measure: Total sales from NEK farmers’ markets reported in survey
Source: NOFA-VT/Vermont Farmers’ Market Association annual survey
Target 5.3
By 2014, the number of Vermont Fresh Network partners in the NEK will increase by 50%
Measure: VT Fresh Network members from NEK
Source: Vermont Fresh Network
Target 5.4
By 2017, the percentage of farms offering agritourism or recreation will double from 2007 levels
Measure: Total number of farms offering agritourism or recreation / Total number of farms in NEK
Source: U.S. Census of Agriculture
Target 5.5
The amount of CSA memberships from NEK farms will increase
Measure: Number of total CSA memberships from NEK farms
Source: NEK Food System Survey
Target 5.6
The number of institutions purchasing food produced in the NEK will increase
Measure: Number of institutions purchasing food through Green Mountain Farm Direct, Vermont Food Venture Center, and St.
J ALFA Online Farmers’ Market
Source: Green Mountain Farm Direct, Vermont Food Venture Center, and St. J ALFA
17
NEK Food System Plan • Chapter Two • June 2011
Target 5.7
The number of grocery stores and food markets selling NEK produced meat, cheese poultry, fruits, vegetables, and eggs will
increase
Measure: Number of grocery stores and food markets selling local meat, poultry, cheese, fruits, vegetables, and eggs
Source: NEK Food Systems Survey
GOAL 6.
Farm and food wastes will be recycled to produce compost and energy that will be used as
production inputs.
Target 6.1 *
The number of farms that use compost as a soil fertilizer is increasing
Measure: Number of certified organic farms
Source: NOFA-VT
Target 6.2
All schools in the NEK will compost their food scraps, on or off site, by 2020
Measure: Number of schools that compost their waste or have it hauled to a compost facility
Source: Highfields Center for Composting, Northeast Kingdom Waste Management District, NEK Food Systems Survey
Target 6.3
The amount of food waste being diverted from landfills and transformed into compost will increase
Measure: Tons of food picked up and hauled to compost facilities
Source: Highfields Center for Composting and the Northeast Kingdom Waste Management District Annual Report
Target 6.4
The number of farms and other organizations that are certified compost facilities will increase
Measures: Number of farms/organizations that are certified compost facilities
Source: Vermont Agency of Natural Resources
*Denotes duplicate with Target 1.4
18
NEK Food System Plan • Chapter Two • June 2011
GOAL 7.
NEK residents will increasingly become more food secure; will have economic access to fresh,
healthy, and local foods; and food-related health outcomes will be improved.
Target 7.1
By 2015, the adult obesity rate will decrease by 1% per county
Measure: Adult obesity rate
Source: USDA Food Environment Atlas
Target 7.2
By 2013, all farmers’ markets will have EBT machines for SNAP (Supplemental Nutrition Assistance Program) recipients
Measure: Number of farmers’ markets with EBT machines
Source: NOFA-VT/Vermont Farmers’ Market Association
Target 7.3
By 2016, the amount of gleaned food in the NEK will increase by 30%, and 80% of this food will be distributed to
organizations/households within the NEK region
Measure: Pounds of food gleaned and distributed from local farms to local food pantries and organizations
Source: VT Foodbank, Green Mountain Farm-to-School Glean NEK program, St. Johnsbury Community Farm
Target 7.4
By 2017, the percentage of food insecure residents in the NEK will decrease by 3%
Measure: Percentage of residents who are food insecure
Source: Gundersen, C. et al. Map the Meal Gap: Preliminary Findings. Feeding America, 2011.
Target 7.5
By 2020, the annual pounds per capita of fresh fruits and vegetables consumed in the NEK will increase from 190 to 220, or
by 15%
Measure: Pounds per capita of fresh fruits and vegetables
Source: USDA Food Environment Atlas
Target 7.6
The number of community gardens will increase
Measure: Number of Community Gardens
Source: Vermont Community Garden Network
19
NEK Food System Plan • Chapter Two • June 2011
Target 7.7
By 2017, the percentage of teenagers and adults reporting to eat three or more daily servings of fruits and vegetables will
increase by 3%
Measure: Percentage of adults who eat 3+ daily servings of vegetables and Percentage of youth in grades 9-12 who eat 3+
daily servings of vegetables
Source: Vermont Department of Health Status Report
Target 7.8
By 2014, over half of all NEK food shelves will serve fresh fruits and vegetables
Measure: Number of food shelves serving fresh fruits and vegetables
Source: Green Mountain United Way
GOAL 8.
Agricultural land will remain open and available to future generations of farmers and the food system
will have increasingly positive impacts on environmental quality.
Target 8.1
Target 8.1 By 2020, the number of acres of agricultural land in the NEK enrolled in federal or state conservation programs will
increase by 10%.
Measure: Number of acres of agricultural land enrolled in federal or state conservation programs
Source: U.S. Department of Agriculture
Target 8.2
By 2015, the number of agricultural acres protected by the Vermont Land Trust in the NEK will increase by 10%.
Measure: Number of areas protected by the Vermont Land Trust
Source: Vermont Land Trust
Target 8.3
Agricultural land prices will be relatively affordable and programs will exist to ensure farm land remains affordable
Measure: Number of farms protected per year under various farmland conservation programs
Source: Vermont Land Trust
Target 8.4
The percentage of prime agricultural soils in active agricultural production will increase
Measure: Acres of prime agricultural
Source: Natural Resource Conservation Service
20
NEK Food System Plan • Chapter Two • June 2011
Target 8.5
The levels of phosphorus in NEK lakes and ponds will decrease to below 10 ug/l
Measure: Levels of phosphorus in NEK lakes and ponds
Source: Vermont Agency of Natural Resources
Target 8.6
The percentage of farm expenses spent on chemicals will decrease
Measure: Chemical purchases as a percentage of total farm expenses
Source: U.S. Census of Agriculture
Target 8.7
The total number of acres in organic agricultural production will increase
Measure: Total number of acres in organic agricultural production
Source: 2007 U.S. Census of Agricultural
GOAL 9.
Food systems and agriculture education, training, and workforce development will continue to be
developed and offered in primary, middle, secondary, and post secondary schools and training
programs, and food systems development will have a positive effect on the economy.
Target 9.1
There will be coordinated support for food system job placement and training programs
Measure: Number of agencies/organizations working together on mutual projects/programs for food systems job placement
and/or food systems training
Source: Various organizations, including Vermont Green Jobs, Northeast Kingdom Community Action, etc.
Target 9.2
Food systems educational programs will be expanded to all secondary public schools through career and technical education
and/or high school core curriculum
Measure: Number of food systems education programs in career and technical education centers in the NEK and the number
of high schools offering courses on food systems education
Source: NEK Secondary Schools/Career and Technical Education Centers
Target 9.3
The number of NEK career and technical centers offering food systems education and training for adult learners will increase
Measure: The number of NEK career and technical centers offering food systems education and training for adult learners
Source: Source: NEK Secondary Schools/Career and Technical Education Centers
21
NEK Food System Plan • Chapter Two • June 2011
Target 9.4
By 2014, all NEK Colleges (Sterling, Lyndon State, and Community College of Vermont) will offer courses and/or programs in
at least one element of the food system
Measure: Number of schools offering courses and/or programs in at least one element of the food system
Source: Sterling, Lyndon State, and Community College of Vermont
Target 9.5
By 2016, all NEK public primary, middle, and secondary schools will have active farm-to-
school programs
Measure: Number of NEK public primary, middle, and secondary schools with active farm-to-school programs
Source: Green Mountain Farm to School and St. J ALFA
Target 9.6
By 2015, all career and technical schools located in the NEK will have articulation agreements with at least one college to
allow transfer of credit for food systems courses
Measure: Number of career and technical schools located in the NEK will have articulation agreements with at least one
college to allow transfer of credit for food systems courses
Target 9.7
The unemployment rate will decrease
Measure: Unemployment rate in NEK counties
Source: Vermont Department of Labor
GOAL 10.
Support and leadership for food systems (e.g., economic development, workforce development,
education, research, financing, business planning, technical support, food security etc.) in the
Northeast Kingdom will be adequately coordinated to provide maximimum support and these support
organizations will work to meet the needs of producers and to provide healthy, fresh, affordable, local
food for all residents.
Target 10.1
Economic development organizations will support the local food system from production to consumption
Measure: The amount of funding (loans and grants) provided through NEK based economic development agencies for food
systems development
Source: Northeastern Vermont Development Association, Northern Communities Investment Corporation, and other
organizations
22
NEK Food System Plan • Chapter Two • June 2011
Target 10.2
Research projects will be conducted in the Northeast Kingdom that connects cutting edge academic and practitioner
research to foster new practices and opportunities
Measure: Number of collaborative food systems research projects
Source: University of Vermont, Sterling College, Center for an Agricultural Economy
Target 10.3
Technical support and business planning will be increasingly available to farmers, value-added food producers, and
processors
Measure: Number of clients served by food systems business support programs
Source: Vermont Small Business Development Center, University of Vermont Extension, Vermont Food Venture Center, the
Incubator without Walls program, the Intervale Success on Farms program, and the Vermont Farm Viability Program.
Target 10.4
Food security groups will coordinate their efforts to ensure people have access to fresh, healthy, affordable, local food and
have an understanding on how to utilize this food
Measure: Number of food security programs with one or more organizations working in partnership
Source: NEK Food System Survey
The NEK Plan outlines a path to reach these ten goals and sixty
corresponding targets. The Recommended Strategies and Action
Items in Chapter Five are intended to serve as an up-to-date basis
for the region to use toward meeting these goals. To meet these
goals, it will take many people and groups working together to
implement strategies.
23
NEK Food System Plan • Chapter Three • June 2011
chapter three
Regional Food System Assets
F
rom “soil to soil,” the NEK food system model has seven distinct
elements. Chapter Three describes these core food system
elements, particularly focusing on the current assets, challenges,
and opportunities in the NEK. The chapter is organized by the food
system model presented in Chapter One.
•
•
•
•
•
•
•
Production Inputs
Production
Processing and Value-added Production
Storage, Wholesale Distribution and Freight Logistics
Retail Distribution
Consumption and Consumer Demand
Waste and Nutrient Management
3.1 Production Inputs
Production inputs are critical in order to achieve a vibrant and
sustainable food system. These inputs include: land, seeds/feed/
forage; labor; energy; soil; water; and infrastructure. Soil is discussed
in the production inputs section under land use and costs and is
further discussed in Waste and Nutrient Management section 3.7.
Land Use and Costs
Our land is the heart of agriculture. The NEK remains largely
undeveloped and 80% of the land is forested.Yet 95% is
24
undeveloped, indicating there is potential to support more farming,
food production, and forest products (NVDA, 2006). Land in the
region is comparatively more affordable than other areas of Vermont
and New England – a notable advantage of the region for future
agriculture and food system development.
Table 3.1 Acres in Agriculture Production, change from 2002 2007
Northeast Kingdom
(acres)
2002
2007
Change
Land in farms
Total cropland
Harvested cropland
Pasture/grazing
Idle
236,396
109,625
89,318
15,796
2,909
238,986
97,544
83,014
8,406
5,140
+2,590
-12,081
-6,304
-7,390
+2,231
Source: 2002 and 2007 U.S. Census of Agriculture
Table 3.1 shows the changes in land use for agriculture from 2002 to
2007. While the total land in farms has increased, the actual amount
of land used for crops, pasture, and grazing has declined. This is
likely due to the loss of dairy farms.
NEK Food System Plan • Chapter Three • June 2011
Figure 3.1. Average Price per Acre for Farm Land and Buildings
Despite large amounts of undeveloped land in the region,
maintaining contiguous tracts of farmland for future agricultural use
is a challenge, as the same attributes which make land desirable for
farming (well-drained and little slope) are the same for residential
and commercial development. While the land remains largely open
or wooded and relatively undeveloped, this is threatened by future
development patterns. Left unchecked, residential and commercial
Figure 3.2. NVDA Region: Land Use
Source: US Census of Agriculture, 2007
Figure 3.1 illustrates that the average prices for farm land and
buildings in the NEK are higher than the national average but lower
than the state average, particularly Essex County. Besides Essex,
Caledonia and Orleans counties’ farm land and building value have
increased from 2002 to 2007. The median housing value in all NEK
counties is significantly lower than the state average. Table 3.2
shows Orleans County, for example, to have a median housing value
of almost $23,000 less than Vermont.
Table 3.2. Cost of Housing in NEK
Median
Housing
Unit Value
Caledonia
Essex
Orleans
Vermont
$85,900
$70,700
$82,400
$111,200
U.S. Census Bureau - Census of Population & Housing, 2000
25
NEK Food System Plan • Chapter Three • June 2011
growth from towns can sprawl into current and potential farm land
Towns will continually need to address this issue in the years to
come. Figure 3.2 illustrates the NEK land use patterns.
Based in this spectral data from the map in Figure 3.2, NVDA
estimates the following acres of land in various land use in the NEK
(See Figure 3.3).
area in Vermont, but has only 10% of the state’s population, making
it the least dense and most rural portion of the state. 250,000 acres
of the NEK’s 1.3 million acres of land are conserved publically or
privately, almost 20% of the total land (U.S. Census of Agriculture
2007).
Figures 3.4 and 3.5. Total acres and percentage of total farmland
enrolled in federal conservation programs.
Figure 3.3. NEK Land Use (Acres)
Source: Northeast Vermont Development Association
Land Conservation
There is a substantial portion of the land in the NEK that is protected.
As noted in Chapter One, the region accounts for 21% of the land
26
Source: 2007 U.S. Census of Agriculture
NEK Food System Plan • Chapter Three • June 2011
According to the Vermont Land Trust, there are 22,881 acres
of conserved land on 106 farms that are conserved through the
Vermont Land Trust in Caledonia (33 farms), Essex (9 farms), and
Orleans (64 farms) Counties. Forty-six (46) of these farms have dairy
cows, thirty-eight (38) farms are used for cropland and/or vegetables,
and the remaining twenty-one (21) farms are divided between beef,
tree farms, and sugaring.
The Vermont Land Trust has a Northeast Kingdom Office in St.
Johnsbury, and actively works to promote farm land conservation
in the region. There are also local land trusts working to conserve
land in the NEK. Northern Rivers Land Trust (NRLT), representing
seven neighboring towns, Albany, Craftsbury, Greensboro, Hardwick,
Walden, Wolcott and Woodbury, helps protect the natural, scenic,
and working landscapes in the headwaters of the Winooski, Lamoille,
and Black Rivers. The Passumpsic Valley Land Trust represents the
towns of St. Johnsbury, Barnet, Waterford, Danville, Lyndonville,
Burke, Walden, Kirby, Wheelock, Sheffield, Sutton, and Newark.
There are several groups working on helping farmers to access land,
particularly conserved land. These groups include: The Vermont
Land Trust, UVM Center for Sustainable Agriculture, USDA Farm
Service Agency, and the Vermont Agency of Agriculture, Food,
and Markets. Also, the newly formed Vermont Working Landscape
Partnership, a project of the Vermont Council on Rural Development,
consists of organizations and individuals dedicated to conserving
working farms and forests.
The Vermont Land Trust
Since 1977, the Vermont Land Trust (VLT) has
permanently conserved more than 1,650 parcels of
land covering more than 500,000 acres, or about
Vermont Land Trust
eight percent of the private, undeveloped land in
Logo. Source: vlt.org
the state. The conserved land includes more than
700 working farms, hundreds of thousands of acres of productive
forestland, and numerous parcels of community land. The VLT has
a Farmland Access Program to help new farmers get access to
farmland that they can afford. The objectives of the program are to
support local communities, local food production, and the long-term
productive use of farmland.
Soils and Natural Resource Conservation
There are two Natural Resource Conservation Districts (NRCD) in
the NEK, the Caledonia NCRD in St. Johnsbury and the Orleans
County NRCD in Newport. These NRCD’s provide landowners
and agricultural producers with technical, financial and educational
assistance for working with state and federal programs. NRCD staff
also act as local facilitators linking farmers with the appropriate
federal and state cost share programs and private sources of funding
that can help producers meet their management objectives. Through
the Agricultural Resource Specialist (ARS) program, staff work
with farmers on meeting Vermont’s Accepted Agricultural Practices
standards, provide environmental assessments of farm operations,
and make recommendations on improving environmental impacts
of the farm operation, including manure management and topsoil
erosion.
The Natural Resource Conservation Service conducts soil surveys
on types of soil. Both Orleans and Caledonia Counties have
been mapped, and Essex County is currently being mapped. The
predominate types of NEK soils are Cabot Silt Loam, VershireLombard Complex, Vershire-Glover Complex, Tunbridge-Lyman
Complex, and Dixfield Sandy Loam; however, the majority of these
soils are rocky or stony. The NEK contains designated Prime
Agriculture Soils, as well as soils designated by Vermont as Soils
of Statewide Importance. Prime Agricultural Soils with covering
substantial acreage in the NEK include: Vershire-Lombard Complex
2-8% slope, Tunbridge-Lyman Complex 3-8% slope, and TunbridgeDixfield Complex 3-5% slope. Soils of Statewide Importance covering
substantial acreage in the NEK include: Cabot Silt Loam and
Tunbridge-Vershire Complex 8-15% slope. Other important prime or
state soils in the NEK include: Irasburg Loamy Fine Sand, Dixfield
Sandy Loam, and Monadnock Fine Sandy Loam.
Maintaining healthy soils is vital to our agricultural system. More
and more top soil is lost each year. It will take best practices in food
production to help mitigate the loss of precious top soil, including
composting, manure management, and riparian buffers.
27
NEK Food System Plan • Chapter Three • June 2011
Energy
With increasingly high oil prices, the recognition of environmental
impacts including climate change, and the challenge of national
security issues, alternative energy production and use is on the rise.
There are several types of alternative and renewable energy used in
the area (solar, biomass, micro-hydro, and wind).
Much progress has been made in deriving biofuels from crops,
particularly corn, but the practice of producing corn ethanol has also
received scrutiny due to its high pollution rate and low energy return
(Shapouri, et al. 2002). Researchers are developing new technology
that could improve the efficiency and lower the environmental
impacts of biofuels production. Switch grass and other plant
materials are being explored by research firms in parts of the country.
Soybeans and seed oil crops are being explored at the state level.
The development of an alternative energy industry may help create
economic opportunity not only for farmers, but for alternative energy
companies that may find the Northeast Kingdom attractive due to
the abundance of forest and agriculture biomass and the relative
inexpensive price of land. Furthermore, the ability to capture
methane at dairies is still being explored as a viable form of on-site or
community-based energy production.
Energy efficiency is also a critical step to take toward reducing
costs and impacts on the environment. There are several programs
in Vermont that currently work on energy efficiency for farms and
food systems. Energy efficiency and renewable energy are further
discussed in Chapter Four Section 4.12.
Seeds, Feed, and Forage
Farmers need a steady, affordable supply of high quality seeds, feed,
and/or forage. Many farms grow their own forage, especially hay.
There are several companies in the region that provide these farming
inputs. While much of the hay is grown in the NEK, most seeds
and feed are sourced from national and multi-national corporations.
Increasingly, farmers and the general public are concerned about
genetically modified seeds.
28
Feed companies in the NEK include: Poulin Grain (Newport);
EM Brown and Son (Barton); and just outside the NEK include:
Guys’s Farm and Yard (Morrisville); Blue Seal Feeds (Richford);
Morrison’s Custom Feeds (Barnet); Old Mill (Troy); Colebrook Feeds
(Colebrook, NH); and Brooks Farm and Home (Colebrook, NH).
High Mowing Seeds is the region’s only seed company. Located a
few miles outside of the NEK border in the town of Wolcott, the seed
company offers over 500 varieties of organically grown seeds. High
Mowing Seeds employs 35 employees and produces 30% of the
seed they sell on their 40-acre farm. The company largely sells to
commercial growers, although 20% sell in retail establishments and
10% are purchased directly by home gardeners.
Farmers and home gardeners also save their own seeds. High
High Mowing Seeds
High Mowing Seeds founder and
President Tom Stearns has not only
been growing and selling organic
seeds for over a decade, he has
also been advocating and fighting for
safe, non-genetically modified seeds.
In 1999 he developed The Safe
High Mowing Seed Packets. Courtesy of
Seed Pledge with a coalition of nine
High Mowing Seeds
seed companies. The pledge states
that farmers will not knowingly buy or sell genetically modified
(GM) seeds. Because GM seeds can contaminate other crops
grown nearby, Stearns takes scrupulous steps to assure his seeds
are free of genetically modified organisms (GMOs). In 2008, High
Mowing Seeds, along with the Center for Food Safety, the Sierra
Club, and other groups, sued the US Department of Agriculture
(USDA) for approving plantings of GM sugar beets without
conducting an Environmental Impact Statement. While the ruling
favored the High Mowing Seeds and the other plaintiffs, Monsanto
and the USDA circumvented the decision and found a way to plant
the GM beet seeds. In November 2010, the trial judge ordered the
destruction of 256 acres of the GM sugar beet seedlings, the very
first ruling requiring destruction of a GM crop. While this is one
small win in the fight against GMO contamination, it is a significant
step towards ensuring organic seeds remain uncontaminated.
NEK Food System Plan • Chapter Three • June 2011
Mowing Seeds offers seed-saving workshops to teach and
encourage home gardeners and farmers to save their own seeds.
Saving seed can help reduce production costs, helps perserve
biodiversity, and helps retain consistency of crops from year to year.
The NEK has a higher percentage of the labor force that works on
farms than Vermont or the U.S. Figure 3.6 illustrates this greater
farm-based workforce.
Labor
Labor is an essential input for a vibrant agricultural economy. There
are 340 farms in the NEK that hire over one thousand laborers
per year (U.S. Census 2007). Roughly half of these workers are
seasonal and work less than 150 days per year.
Table 3.3. U.S. Census of Agriculture – Farm Labor
Measure
Number of farms
with hired labor
Number of hired
farm laborers
Payroll for hired
farm labor
Average payroll
per hired
farm worker
(calculated)
Average payroll
per farm
Farms with 1-4
workers
Farms with 5-9
workers
Farms with 10+
workers
Workers work
150+ days
Workers work less
than 150 days
NEK
Caledonia
Essex
Orleans
Vermont
340
128
33
179
1,884
1,088
371
107
610
$10,612,000
$2,796,000
$1,231,000
$6,585,000
$72,316,000
$9,945
$7,536
$11,505
$10,795
$8,668
$31,978
$21,844
$37,303
$36,788
$38,384
279
102
28
149
1,344
45
20
4
21
355
16
6
1
9
185
482
133
57
292
3,296
550
182
50
318
2,559
8,343
Source: 2007 Census of Agriculture
29
NEK Food System Plan • Chapter Three • June 2011
Figure 3.6. Percentage of NEK Labor Force Working on Farms
Figure 3.7.
Operators
Percentage
of
Farms
with
Female
Principal
Source: 2007 U.S. Census for Agriculture
Immigrant labor has been increasing in recent years in Vermont,
especially on dairy farms. The 2007 U.S. Census of Agriculture
reports 18 farms that hired immigrant labor force. Besides dairies,
other farms also hire immigrant workers, including Pete’s Greens.
Women are increasingly accounting for a greater percentage of
principal farm operators. Orleans County had a sizable increase
in principal female operators from 2002 to 2007, increasing from
approximately 10% to 17%. Figure 3.7 illustrates the increasing
percentage of female principal operators. While above the national
average, the NEK is below the state average.
Source: 2007 U.S. Census of Agriculture
The average age of a principal farm operator in the NEK is 55.6
years, according to the 2007 Census of Agriculture. That is slightly
younger than the Vermont average of 56.5 and the national average
of 57.1. However, it remains important to address the issue of an
aging farming workforce, and to address workforce development
and training needs to ensure future farming generations. Workforce
development and education issues and needs are further discussed
in Chapter 4, Section 4.13.
Water
While water availability is not a current issue nor will likely be in
upcoming years, water quality is a major concern. Livestock produce
many tons of manure each year that contain high amounts of
phosphorus that, through erosion of soil, gets washed into rivers and
streams. The phosphorus also enters lakes, creating algae blooms.
Fortunately, there are best management practices that mitigate
30
NEK Food System Plan • Chapter Three • June 2011
phosphorus run-off. Because Lake Champlain has the highest levels
of phosphorus, much of the funding for water quality improvement
programs has gone to the Champlain region. However, there have
been programs in the NEK to mitigate farm-related water pollution,
particularly in the Newport area, where Lake Memphremagog has
had significant phosphorus problems. Famers in the NEK are also
taking steps to reduce phosphorus pollution by working on a series of
programs through the Vermont Agency of Agriculture and the Clean
and Clear Action Plan that includes technical assistance, stream
bank stabilization, riparian buffers, nutrient management, waste
management technology and regulation. Table 3.4 lists average
levels of phosphorus and nitrogen in NEK counties.
variable. Production expenses include fuel, utilities, labor, animal
feed, property taxes, and maintenance. Figure 3.8 illustrates the
various production costs for farming. Farmers spend the most on
fuel, gasoline, and oil, making it extremely important to have access
to affordable, reliable, and stable fuel. Other large expenses include
supplies, repair, and maintenance and property taxes.
Figure 3.8. Production Costs for Farms in NEK ($)
Table 3.4. Land and Pond Phosphorus and
Nitrogen levels
Lake and Pond
Monitoring Area
Phosphorus
(ug/l)
Nitrogen
(mg/l)
Caledonia
Essex
Orleans
NEK
10.2
11.4
11.5
11.0
0.224
0.247
0.271
0.247
Source: Vermont Agency of Natural Resources
Infrastructure and Production Costs
There are many kinds of farming infrastructure
needed for farming, from simple hand tools to
complex machinery. Farming equipment includes
tractors, planting equipment and tools, and
vegetable washers. Other farm infrastructure
includes grain storage, hoop houses, and barns.
Farm Equipment stores in the region include: CJM
Farm Equipment (Derby), Tractor Supply Company
(Derby), Desmarais Equipment (Orleans), Paul’s
Farm Services (Concord), Bailey Farm Equipment
(Craftsbury), and Cleveland Equipment (Barton).
Farmers often face high production costs, as needed
inputs such as fuel, feed, and labor can be both expensive and
Source: 2007 U.S. Census of Agriculture
31
NEK Food System Plan • Chapter Three • June 2011
3.1 Production
The NEK remains, and will continue to be for some time, a dairy
producing region. Unfortunately, dairy farms continue to go out of
business. With milk prices dipping to $11 per hundred-weight in
2009, many dairy farms went under. Fortunately, the development of
a regional food system has seen a diversification of farms that, along
with producing value-added products, could help save the family farm
in future years.
and the NEK Assets inventory is mainly due to two reasons. First,
many farms listed in the Census of Agriculture are classified as
farms but are not active working farms. For example, the farm may
sell a little hay or have a few horses. Second, many farms listed in
the U.S. are non-food farms. There are 305 farms in the NEK that
have horses, for example. The NEK Asset Inventory does include
some horse and non-food farms, and several fiber farms and tree
farms, but does not include the majority of horse farms. The NEK
Asset Inventory was used to develop maps (see figures 3.10, 3.11,
and 3.12). The producer maps does not contain the full NEK Asset
Inventory because not all addresses were available and some
address could not be geo-coded.
The production data presented here was collected from secondary
and primary sources. The U.S. Census of Agriculture served as the
main secondary source of information. The most recent Census was
surveyed in 2007. To inventory local food system assets, a
Figure 3.9. Types of Farms in the Northeast Kingdom
variety of primary and secondary sources of information were
used, including various specialized farm lists
(e.g., NOFA-VT), web-based searches, and
word of mouth. The Vermont state grand list
was used to cross-reference addresses needed
to geo-code maps. All data collected is herein
referred to as the NEK Asset Inventory. The
NEK Asset Inventory categories farms by one
primary, exclusive product. The exception is
the category “diversified farms.” For example,
a maple producer selling only maple would be
classified as “maple,” while a farm producing
maple and cheese would be classified as
diversified. The diversified category can contain
any combination of products.
The NEK has 1,200 farms according to the
2007 US Census of Agriculture. The NEK
Asset Inventory contains over 500 farms, yet
about 10% of these are just over the border
in New Hampshire, in Southern Quebec, and
in Lamoille, Franklin, Washington counties
of Vermont. For the NEK Asset Inventory, we
focused on collecting working farms, or farms
that are actively producing food and crops, and
selling these products. The large discrepancy
in the total number of farms in the U.S. Census
Source: NEK Asset Inventory,
32
NEK Food System Plan • Chapter Three • June 2011
Figure 3.9 provides a snapshot of different types of farms
in the NEK from the NEK Asset Inventory. While dairy
farms far outnumber other types of farming, there is a clear
indication of diversification in the region, including maple,
vegetables and fruit, and diversified farms selling a variety
of products.
The NEK inventory for Southern Quebec and Northern
New Hampshire includes a variety of farms within 20 miles
from the NEK border; however, this is not an exhaustive
list. While located north of the NEK, Southern Quebec
has a milder climate with lower elevations, and its soils
are very conducive for growing a diverse array of crops:
grains, honey, mushrooms, apples, berries, as well as
dairy, pork, and beef. There are also several cheesemakers. A few farms from Coos County and northwest
sections of Grafton County (Littleton area) are included in
the NEK Asset Inventory. The majority of farms in Coos
County are dairy farms, although there are a few maple
producers and a beef producer (the New England Cattle
Company) in Lancaster. Grafton farms include Landaff
Creamery and Pete and Gerry’s Eggs, whose products are
popular with Vermont and NEK consumers.
Figure 3.10 (right), Figure 3.11 (page 38), and Figure
3.12 (page 39) are maps developed by NVDA from the
NEK Asset Inventory.
There was a total of $157,579,000 worth of agricultural
products sold in the NEK in 2007 (U.S. Census 2007).
Orleans County produces fifty-two percent (52%) of the
NEK farm products, while Essex County produced only
eight percent (8%). By far, the largest agricultural product
in the NEK is milk and other dairy products from cows,
which totaled $104,953,000 in sales in 2007 and makes
up two-thirds of all agricultural products in the NEK. The
next largest agricultural product in the NEK is cattle,
with a 2007 value of $10 million. Figure 3.11 illustrates
agricultural sales from top grossing products in the NE
33
NEK Food System Plan • Chapter Three • June 2011
34
NEK Food System Plan • Chapter Three • June 2011
35
NEK Food System Plan • Chapter Three • June 2011
Figure 3.13. Agricultural Sales from Top Grossing Products
there were only 1,141. However, Vermont has only lost 50% of its
dairy cows in that time—meaning farms are getting larger—and per
cow production has increased to over 300% from 1950 levels due to
a variety of factors including feeding and housing methods and cattle
genetics (VSJF 2011). Per cow production increased from 686 gallon
of milk per year in 1950 to 1,430 gallons by 1980 and 2,137 gallons
by 2008. Most Vermont dairy farmers in Vermont and in the NEK
belong to farmer cooperatives that aggregate milk supply, manage
trucking and processing, and find markets for the milk.
The volatile milk market has caused severe challenges for Vermont’s
dairy farmers and its entire agricultural system. In 2009, milk
prices fell far below the cost of production. The price instability of
conventional milk must be addressed at a state and national level
to ensure dairy remains a viable industry. However, there are a few
potential opportunities at the regional and local level that may help
some conventional farmers stay afloat.
Source: 2007 U.S. Census of Agriculture
The 2007 Census of Agriculture reports Coos County, NH had 262
farms in almost 51 thousand acres. Only $13 million in agricultural
products were sold, over $10 million for livestock, poultry, and their
products (e.g., milk) and almost $3 million in crops. Unlike the NEK,
dairy is not the biggest industry, with only 26 farms having dairy
cows. Forty-four (44) farms had beef cows, 24 had hogs, 26 had
sheep, and 39 sold vegetables. While Coos County does not have
many farms, they are fairly diversified.
Dairy
Dairy farms are the backbone of the agricultural economy in the
region and are the prevailing agricultural land use. Dairy accounts
for approximately 67% of all agricultural sales in the NEK and 73%
of agriculture sales in Vermont. There are 262 dairy farms producing
fluid milk in the NEK. Vermont is the largest dairy producer in New
England, providing 60% of the regional total.
The number of Vermont’s dairy farms has decreased by nearly 91%
since 1950. There were over 11,000 dairy farms in 1950 and by 2007
36
Organic—To address volatile milk prices, organic cooperatives use
supply management, requiring famers to cut back on production to
match the current demand. This allows for more stable prices for
farmers. Organic dairy farmers have not faced the severe market
volatility that conventional farmers have endured over the last few
years.
Value-added Dairy—Some farmers are hoping to stay viable by
adding value to their milk by producing dairy products. Fluid milk can
be transformed into many value-added dairy products, including:
cheese, cream, and cultured products (e.g., yogurt, cottage cheese,
sour cream, dips). For a full discussion of value-added dairy
products, see this chapter’s section on processing.
Raw Milk—Direct, on farm sale of raw milk is legal in Vermont. There
appears to be an increasing consumer demand for raw milk, and
farms are meeting this demand by selling unprocessed milk directly
from the farm. The NEK Asset Inventory lists 11 farms selling raw
milk.
Dairy Beef—When cows seize or reduce milk production, they are
“culled” and sent out of state to a processing facility for ground
meat production. Some farmers in Vermont are beginning to send
NEK Food System Plan • Chapter Three • June 2011
their dairy beef to local slaughterhouses instead. This can provide
additional farm revenue.
Goat Milk—The NEK has very few dairy goat farms. There is a
collaborative study underway, supported by NVDA, USDA, and the
Northeast Kingdom Travel and Tourism Association, to explore the
expansion of goat dairies in the region. Vermont has seen a steady
increase in goat milk for cheese production. The very successful
Vermont Butter and Cheese Company is seeking a greater supply of
Vermont-produced goat milk to meet its current processing needs,
demonstrating a potential for growth in the goat dairy sector in the
region.
Livestock and Poultry
The NEK has a variety of livestock and poultry production with
capacity to potentially increase supply.
Over 500 farms in the NEK reported having cattle and calves in the
2007 Census of Agriculture, with 211 of these farms having beef
cows. However, only 13 of these 211 farms have more than 20 cows,
and almost 80% have less than nine cows. Cattle and calves are
the second highest agricultural sales in the NEK next to dairy, with
almost $10 million in sales in 2007.
According to the 2007 U.S. Census of Agriculture, 168 farms in
the NEK sold poultry products. The vast majority (over 90%) of the
poultry inventory were layers for egg production. Only 33 farms had
meat birds (broilers, meat-type chickens, and turkeys), and of these
only nine farms reported selling products with all but one farm selling
under 2,000 birds. Twenty-four (24) farms also reported having
ducks (for eggs and/or meat) and 15 had geese.
There are a few farms with goats, sheep, and lambs in the NEK.
Seventy-three (73) farms have 1,019 goats, and 70 farms have 1,877
sheep and lambs. Lazy Lady Farm in Westfield has been making
award-winning goat cheese for 24 years. Bonnieview farm also
raises sheep and makes sheep milk cheese. Hope Farm also makes
sheep cheese. There are several farms that raise sheep and goats
for their fleece, and a few farms that sell lamb, mutton, or goat meat.
The demand for Vermont grown meat is on the rise. While the cost
Bonnieview Farm
Scott Whittemore milks Holstein cows at Coutures’ dairy farm in Westfield.
Photo Credit: Bethany M. Dunbar
Bonnieview farm is a
470 acre sheep dairy
and creamery located
in Albany. Owned
and operated by Neil
and Kristin Urie, the
land has been farmed
by the Urie family
for four generations.
Bonnieview’s 170
rotationally-grazed
milking ewes
Bonnieview Sheep Dairy sign. Source: bonnieview.org
provide the milk
for three varieties of
unpasteurized cheese. The farm sells its award winning sheep
cheese at a variety of farmers’ markets,directly to stores and
restaurants, and also sells to a wholesale distributor.
37
NEK Food System Plan • Chapter Three • June 2011
for locally-grown meat is more expensive than grain fed commercial
Because the Census of Agriculture does not report sales data for
meat, it is increasingly being sought out for healthy benefits as well
vegetables grown in Orleans and Essex counties, there is not an
as environmental concerns and humane animal treatment. There
accurate number to estimate sales of vegetables in the region. In
also appears to be a demand for more locally-grown
Figure 3.14. NEK Vegetable and Fruit Production
eggs. Local eggs can be purchased at farmers
markets and a few smaller markets/coops, including
St. Johnsbury Food Coop, Marty’s First Stop in
Danville, the Westfield General Store, and the Buffalo
Mt. Coop.
Vegetables and Fruits
There are 162 acres of vegetables harvested in
the NEK (2007 Census of Agriculture), an average
of almost 3 acres per 1,000 people. Vegetables
are grown at 79 farms, berries on 42 farms on 61
acres, and fruit at 29 farms on 84 acres. Caledonia
County has the most farms harvesting vegetables
for sale. The NEK Asset Inventory contains 24 farms
primarily selling vegetables and fruits. Almost all of
the “diversified” farms (46) also sell vegetables and/
or fruits.
The most commonly produced crops in the NEK
are potatoes, sweet corn, pumpkins, and tomatoes.
Green beans and lettuce are also popular crops to
grow on farms. While potatoes are a top crop, fewer
farms grow other winter crops: winter squash,
beets, carrots, onions and garlic. With a noted
desire for more winter produce (see Section 3.6 on
Consumption and Consumer Demand), it would
appear that more farms could be producing and
successfully marketing winter crops.
In 2007, there were not any farms reported to be
selling the following crops: Lima beans, Brussels
sprouts, Chinese cabbage, mustard greens, celery,
endives, honeydew melons, horseradish, kale,
mustard greens, okra, parsley, Chinese peas,
radishes, sweet potatoes, and turnips.
Source: 2007 Census of Agriculture
38
NEK Food System Plan • Chapter Three • June 2011
Caledonia County, there was $425,000 worth of vegetables sold.
In 2007, there was $390,000 worth of berries sold in the three
counties. There is an increasing demand for locally-grown vegetables
and fruits. The sale of fruits and vegetables are discussed in this
chapter’s retail distribution section.
There are very few orchards in the NEK. The 2007 Census of
Agriculture reports that 29 farms encompass 84 acres of orchards.
NEK orchards include Cate Hill Orchard (Craftsbury), Crow Hill
Orchard (St. Johnsbury), and Walden Heights Nursery and Orchard
(Walden).
The NEK is home to several successful vegetable farms producing
a wide variety of vegetable and fruit crops. Riverside Farm in East
Hardwick has been operating for 22 years, producing a variety
of vegetables for markets throughout Vermont, and also runs a
CSA. Harvest Hill in Walden produces a wide array of vegetables
and wholesales directly to several markets, including the Buffalo
Mountain, Hanover, and St. Johnsbury Coops, and also distributes
its CSA shares at several workplaces including the Northeastern
Vermont Regional Hospital. Pete’s Greens is the region’s largest
vegetable producer offering a wide range of produce and specializing
in greens grown in hoop-houses to extend the growing season.
There are several nurseries in the NEK that provide vegetable starts
and fruit tree saplings. NEK nurseries include: Perennial Pleasures
(E. Hardwick), Walden Heights Nursery and Orchard (Walden),
Mountain View Nursery (Lyndonville), Houghton’s Greenhouses
(Lyndonville), Grime Family Tree (Waterford), Labor of Love (Glover),
North Star Nursery (Barton), and New Leaf Designs and Eclectic
Nursery (Greensboro).
Pete’s Greens
Pete’s Greens is one
of Vermont’s largest
vegetable farms. The
farm also produces
naturally raised
meats, and has a
seasonal farm stand.
The farm has made
extensive efforts to
extend its growing
Peter Johnson of Pete’s Greens.Photo by Paul O. Boisvert for
season through
The New York Times.
carbon-neutral
greenhouses and innovative farming techniques. Pete’s Greens
has a year-round Community Supported Agriculture (CSA) called
Good Eats. This CSA supplies 370 shares per year to Vermont
residents with locally produced vegetables, as well as dairy and
grains from partner farms in Vermont and Southern Quebec. Pete’s
also donates hundreds of pounds of produce to various community
organizations and schools. The Vermont Foodbank gleaned over
30,000 pounds of produce from the farm in 2010.
Vegetable and fruit producers face a variety of challenges. One of
the greatest challenges is the region’s growing season. Farmer’s are
increasingly using greenhouses, hoop houses, and other season
extension technologies to lengthen growing time. Farmers are also
growing more storage crops, including potatoes, carrots, beets,
turnips, rutabagas, garlic, and winter squashes.
Maple
Maple production still remains a strong agricultural product in the
Osborne Family Maple
Located in the town of
Ferdinand near Island Pond
in Essex County, Osborn
Family Farm is one of the
dozens of maple producers
in the NEK. The farm’s sap
collection system currently
consists of 17,000 feet
Maddie at the Sugarhouse. Photo by Osborne
of mainline and 75,000
Family Maple
feet of tubing, and the
sap is boiled in their newly constructed sugarhouse. Their
2011 season yielded 1,200 gallons of maple syrup. The
farm sells its maple syrup online and to a variety of markets.
39
NEK Food System Plan • Chapter Three • June 2011
region, with 237 farms listed in the 2007 Census of Agriculture
as maple producers. However, the NEK has lost 86 maple syrup
producers from 2002 to 2007. Fortunately, technology has improved
and the production levels have only decreased slightly (Figure 3.15.)
The NEK Asset Inventory lists only 46 farms as sole maple producers
in the region (no other products except maple).
Figure 3.15. Maple production
and it appears to be a possible future new market, particularly for
restaurants.
Mushrooms—The NEK Asset Inventory lists two mushroom
farms. No mushroom farms were reported in the 2007 Census of
Agriculture. Wild Branch Farm has been growing a variety of culinary
and medical mushrooms. Vermont-grown mushrooms can be found
at most Vermont Coops, and several restaurants buy mushrooms,
both wild and cultivated. There would likely be enough demand if
more NEK farmers grew mushrooms.
Mountain Foot Farm
Source: 2007 U.S. Census of Agriculture
Other Products
Honey—According to the 2007 Census of Agriculture, 28 farms
in the NEK keep bees and collect honey, with a total of 348 hives
and 11,681 pounds of honey collected annually. This is only 3% of
Vermont’s honey production. There is seemingly a larger market for
honey and honey products. The NEK Asset Inventory lists only three
apiaries, so it is likely that many farms that keep bees do so as a part
of diversified farming.
Fish & Aquaculture—The 2007 Census of Agriculture reports two
farms in the NEK with aquaculture. There have been some farmers
that have expressed potential interest in learning about aquaculture,
40
Curt Sjolander of Mountain Foot Farm in Wheelock has been
raising spring-fed trout for over two decades. According to
Curt, Trout are more profitable than the vegetables he grows,
but also more risky. Trout need very cold clean water, and
there are diseases and pests
to contend with. Curt has been
raising trout for over 20 years and
has not lost fish due to disease,
but this year a weasel ate many
of his fish. He buys fertilized
eggs from the Vermont Fish and
Wildlife Department and waits
three years for the fish to mature
enough for harvesting. He raises
the trout in large galvanized tanks,
selling and delivering them later to
restaurants, including Elements,
Trout for Sale. Photo Credit: Mountain Foot
Claire’s, and the Highland
Farm
Lodge. Farmers looking to
diversify could begin raising trout, but a proper mentor is
helpful. Curt believes there is more room in the market for
aquaculture as he cannot keep up with demand, even though
he does very little marketing. Because the learning curve is
steep and the risk is high, it may be better for farmers to raise
fish as part of a diversified farm rather than the sole product
of a farm.fish as part of a diversified farm rather than the sole
product of a farm.
NEK Food System Plan • Chapter Three • June 2011
Grains, Beans, and Oil Seeds—Grains have not been grown in
Vermont on a large scale since the mid 19th century, when wheat
was a large part of the agricultural market. Today, very few farms
produce grains, beans, and oil seeds in the NEK. The 2007 Census
of Agriculture does not have available data, but the 2002 Census
shows few farms with these products (see Table 3.5). Seventeen (17)
farms are listed with some kind of grain storage capacity.
Table 3.5 Farms in NEK Growing Various Grains
Grain & Bean Crop
Number of Farms in NEK
(2002)
Wheat
Soy Beans
Rye
Oats
Barley
Buckwheat
2
4
4
6
5
2
Non-Food Agricultural Production
While this food system plan does not focus on non-food production,
all agricultural production is important to create a vibrant agricultural
economy. The NEK Asset Inventory includes many farms such as
horse farms, fiber farms (sheep, lama, alpaca, etc.), tree farms,
and ornamental nurseries. In 2007, the NEK had 305 farms with a
total of 1,666 horses (U.S. Census of Agriculture). That same year,
there were 64 Christmas tree farms on 1,653 acres. The NEK Asset
Inventory only contains a small percentage of these farms. While
just horse and Christmas tree farms account for 31% of U.S. Census
farms, all non-food farms account for just 7 % of the asset inventory.
Diversified Farming
While farmers in Vermont and the U.S. historically grew a wide
variety of products, the trend in recent years has moved toward
larger, single-product farms. However, there is a shift happening
once again to diversify. Diversified farming is defined as the practice
of producing a variety of crops and/or animals, on one farm, as
distinguished from specializing in a single commodity (Random
Source: US Census of Agriculture 2002 House Dictionary, 2011).
The Census does not list sunflower seeds as a farm product in the
NEK; however, Butterworks Farm in Westfield grows sunflower seeds
and produces its seeds into sunflower oils to market. The Northern
Grain Growers Association is a Vermont-based organization that
promotes the production and consumption of local grains. There
are five farms in the NEK listed as members of this group, a sign of
increased interest in growing grains in the region.
There are large quantities and types of grains grown across the
border in Southern Quebec. Compton, Quebec has several wheat
growers, and has bakeries that sell baked goods and bread made
with local flour. Over the past few years, Vermonters seeking to eat a
high percentage of local food, or Localvores, have sought out these
Quebec grain growers to supply local grains. Some Localvores follow
the “100 mile Diet,” and Southern Quebec is located within this range
for all NEK residents. Pete’s Greens CSA Good Eats also provides
share members with Quebec grown grains including oats.
Diversified farming information is currently not captured in U.S.
Census data. For example, we do not know from U.S. Census data
if a single farm is selling multiple product categories. The NEK Asset
Inventory lists farms by products sold, and many farms were found to
sell a variety of products. Common combinations of products include
vegetables/fruit and poultry, vegetables/fruit and eggs, dairy and
maple, and dairy and cattle. Livestock farms are also beginning to
diversify in the region, for example, many farms that raise beef cattle
also raise sheep, goats, pigs, and/or poultry.
Diversified farmers were interviewed throughout the planning process
to better understand the needs of these farmers as well as unveil
potential opportunities. There is less understanding about how
diversified farms are profitable and succeed, and we know less about
what support-systems they need.
41
NEK Food System Plan • Chapter Three • June 2011
3.3 Processors and Value-added Production
Tamarlane Farms
The Paris family is a true soil-to-soil “renaissance” family. The
family undertakes almost every aspect of the food system
model, including the operation Tamarlane Farms, a truly
diversified farm. The family operates an organic dairy farm,
as well as raises beef cattle, turkeys, and organic vegetables.
They are one of the few farms in Vermont selling their dairy
beef rather than shipping culled cows out of state. Eric and
Bonnie Paris and their children also own the Freighthouse
Restaurant, where they sell many products from their farm.
Finally, the farm is a certified composting facility, where they
not only compost their own organic wastes but also receive
biological waste from the community.
People have been processing and preserving food since ancient
times. As fresh food cannot be stored for long, humans learned
how to preserve foods to be eaten throughout the year. In Vermont,
Native Americans and early settlers processed meats, wild edibles,
vegetables, grains, and dairy into a variety of products.
Most of the food Americans eat today is highly processed—canned,
frozen, juiced, and refined. A major component of the local food
movement is having access to fresh food rather than having food
shipped hundreds or even thousands of miles. Yet increasingly local
farmers are looking for ways to add value to what they grow and
raise, and to meet the increasing demand for products made using
locally or regionally grown ingredients: cheese, wine, bread, soy
products, preserved meats, sauces, pesto, pickles, crackers—the list
goes on. Vermont is especially known for these high quality specialty
food products. Figure 3.16 illustrates that 7% of farms in the NEK
produce and sell value-added commodities.
Figure 3.16. Percentage of Farms Producing andSelling Valueadded Commodities in the NEK
Tamarlane Farms, Lyndonville. Photo Credit: Bethany M. Dunbar
Source: 2007 U.S. Census of Agriculture
42
NEK Food System Plan • Chapter Three • June 2011
In 2010, there were 16 food manufacturing
establishments in the NEK that provided 252
jobs. Establishments and jobs have increased
by approximately 30% in this manufacturing
subsectorsince 2007 (Vermont Department of Labor).
Food manufacturing establishments include bakeries,
dairy product manufacturing, fruit and vegetable
preserving, specialty food manufacturing, commercial
animal slaughter and processing, and grain and
oilseed milling. Figure 3.17 shows a map of NEK Food
Processors.
Figure 3.17. (right)
Cheese and Value-added Dairy
The NEK produces award winning cow, sheep, and
goat milk cheese. Most of this cheese is made by
farmers on site or at a nearby facility. There are
currently six cheese-making businesses in the NEK.
These businesses include: Butterworks Farm (cow),
Lazy Lady (goat), Jasper Hill (cow), Bonnieview
(sheep), Ploughgate (cow), and Hope Farm (sheep).
Butterworks is the only currently operatiing business
that produces other dairy products. Besides cheese,
Butterworks makes yogurt and yogurt products and
heavy cream.
There are many more opportunities in the region or
more value-added dairy. The NEK does not currently
produce ice cream, cottage cheese, or butter. Several
people interviewed noted that there is likely enough
demand for these products to support production of
these foods.
Beverage
The locally-produced beverage market is on the rise
in the NEK. Beverage manufacturers are using a
variety of locally produced grains, maple, fruit, herbs,
and vegetables in products. The NEK has a variety of
43
NEK Food System Plan • Chapter Three • June 2011
growing beverage businesses, producing beer, mead, vodka, ice
cider, and gin. The Bureau of Labor Statistics only reported three
beverage manufacturers in 2010, but there are five businesses in
the NEK Asset Inventory that are producing beverages: Caledonia
Spirits, Vermont Spirits, Eden Ice Cider, Trout River Brewery, and Hill
Farmstead Brewery.
Bakeries
Fresh baked bread can be found in many markets and grocery
stores through the NEK. The region has both small artisanal bread
companies like Patchwork Farm and Bakery, and larger commercial
bakeries, Bouyea-Fassetts, and Nissen. There are also small bakery
businesses selling wholesale and retail cookies and other baked
goods, including The Magic Spoon Bakery, Connie’s Kitchen, and
Bien Fait Specialty Cakes. The NEK Asset Inventory lists fifteen
bakeries in the region.
Food Specialty Businesses
While Vermont is loaded with food specialty businesses making
salsas, sauces, salad dressings, pickles, crackers, and even peanut
butter, there are only a few of these businesses currently in the NEK.
These include Sheffield Seiten, Vermont Soy, and The Northeast
Kingdom Mustard Company/Rabbi’s Roots.
The Vermont Food Venture Center (VFVC), opening in Hardwick in
spring 2011, will host many existing food businesses from Vermont,
as well as several new start-up operations from the NEK. As the NEK
lacks food manufacturing and processing facilities, the VFVC will play
a major role toward starting new businesses and helping existing
small businesses scale-up.
Meat Processing
The dependence on slaughterhouses and meat processing facilities
to farmers cannot be overstated—they are essential to the viability
of livestock farmers and to a vibrant agricultural economy. The need
for additional meat processing capacity was cited by several people
during interviews, especially farmers. There are two slaughterhouses
in the NEK, Brault’s Market and PT Slaughterhouse. The region
44
Jasper Hill Farm
Jasper Hill Farm owners
Andy and Mateo Kehler
make a variety of caveaged cheeses made from
raw Ayrshire cow milk
from their family farm.
After successfully learning
how to ripen and market
their cheese, the Kehler
brothers began aging and
marketing the cheese of
other cheesemakers, who
often felt these tasks were
the most challenging element
of their craft. The Kehler
brothers age their and other
farmers’ cheeses in the
Cellars at Jasper Hill’s seven
underground vaults that total
22,000 square feet. This
Andy and Meteo Kehler, The Cellars at Jasper Hill.
state of the art cheese cave
ages cheese for fine cheesemakers including Cabot, Landaff,
and Von Trapp. Jasper Hill Farm cheesemakers will soon be
making some of their fine cheeses at The Vermont Food Venture
Center, where they will incubate new cheesemaking businesses
by training cheesemakers. By aging and marketing existing
cheesemakers’ products, and incubating new cheesemaking
businesses, the Kehler’s hope to help preserve Vermont’s
working landscape for years to come.
also has nine custom cutting meat processors, and while these
processors are not certified for commercial sale, they serve
homesteading producers and hunters.
Brault’s Market in Troy is a state inspected commercial
slaughterhouse and meat processor. Brault’s slaughters 700 beef,
1,500 hogs and 600 lambs per year for individuals and commercial
entities.
NEK Food System Plan • Chapter Three • June 2011
When Brault’s considered shutting down the business in 2003,
farmers were so concerned about how this would impair livestock
farming they joined together to form a group, Pride of Vermont, to
hire a consultant to conduct a feasibility study of a cooperatively
owned slaughterhouse (Sleeping Lion Associates, 2005). Brault’s
remained in business and has since expanded its processing
capacity, but the story of these farmers banding together indicates
the importance of meat processing in our region.
PT Slaughterhouse in St. Johnsbury is the other slaughterhouse
serving the region. It is a U.S. Department of Agriculture (USDA)
federally inspected facility. The owners of the slaughterhouse also
run PT Farm just over the Vermont border in New Hampshire where
they raise hogs and beef. The slaughterhouse primarily serves
their farm, but also processes meat for a few Vermont and New
Hampshire farmers. The majority of NEK farmers use Brault’s.
Eden Orchards and Ice Cider Company
Albert and Eleanor Leger own Eden Orchards and Eden Ice Cider
Company in West Charleston. The business, started in 2007,
consists of 800 apple trees and a small pressing operation and
bonded winery in the basement of a rebuilt farmhouse. Ice cider
is a sweet yet sophisticated dessert wine made from apples and
concentrated by natural winter cold. Sometimes sold as “apple
ice wine” in the USA, it was developed in Southern Quebec
province in Canada over the past 10 years. Ice Cider provides a
significant value-added
opportunity for this
region’s commercial
apple orchards, which
struggle to compete with
cheaper west coast and
imported apples. Eden
Ice Cider is looking to
expand its operations,
and hopes to do so in
an NEK Tasting Center
facility, discussed on
Eleanor Leger of Eden Ice Cider. Photo Credit: Bethany
page 47.
M. Dunbar
There a few individual businesses that operate meat processing
facilities for their own use. Vermont Beef Jerky in Orleans is a federal
commercial processor that produces dried and preserved beef
products. The Vermont Highland Cattle Company also houses its
own commercial meat processing facility in Orleans that allows it to
process all of its USDA inspected meat.
There are eight custom cutting non-commercial facilities in the
NEK, three in Caledonia, one in Essex, and four in Orleans County.
Custom meat cutters serve farmers and homestead families that
produce meat for consumption rather than sale. They also serve
hunters and process wild game. While not serving commercial
clients, custom meat cutters play a very important role for the
food system and also help the commercial system by relieving the
demand on commercial facilities.
Poultry processing is typically undertaken through on-farm
slaughter, mobile processing, or at the one custom exempt poultry
slaughterhouse in the NEK: Masse Poultry Processing in Craftsbury.
Spring Hill Poultry Processing, located just over the NEK border in
Morrisville, VT, also serves several NEK farmers. The company uses
the former state-owned, mobile processing unit. Spring Hill uses the
mobile unit to offer fully inspected or itinerant slaughter, where they
can come to farms and process fowl or small ruminan and package
it for sale. Mobile slaughter is the most popular choice of poultry
slaughter in Vermont, since the Agriculture Viability Act of 2007
permits on farm slaughter of up to 1,000 birds if sold to the public
as whole chickens and
within the state.
Photo: Brault’s Market. Credit: Vermont Housing and Conservation Board
45
NEK Food System Plan • Chapter Three • June 2011
Table 3.6. Meat Processing Facilities in the NEK
Type of Facility
Slaughterhouse
Facility (State
licensed)
Slaughterhouse
Facility (USDA
licensed)
Custom Exempt
Custom Meat
Custom Meat
Custom Meat
Custom Meat
Custom Meat
Custom Meat
Custom Meat
Custom Meat
Federal/Commercial
Meat Processor
Federal/Commercial
Meat Processor
46
Grain, Bean, and Oil Seed Processing
Name of Business
Location
Brault’s Market
Troy
PT Slaughterhouse
St. Johnsbury
Masse Poultry
Processing
Royer’s Custom
Cutting
Bryan’s Custom
Cutting
Stula Acres Meat
Cutting
Leo Bona Custom
Cutting
Clark’s Custom Meat
Processing
Brown’s Custom
Meats
R n B Custom Meat
Cutting
Ray’s Meat and
Grocery Market
Craftsbury
Sutton
Barnet
Sheffield
N. Concord
The NEK does not have grain, bean, and oil seed processing
facilities, but a few farms are processing these products on their
farm. Butterworks processes a variety of wheat, oats, corn, and
sunflower seeds into flour, grain, corn meal, and oil, and also
grows varieties of dried beans. According to Jack Lazor, owner of
Butterworks farm, “You need a lot of stuff….I’ve been collecting
equipment for 30 years and I still don’t have enough.” (Vermont
Banquet, Elizabeth Ferry, Spring 2009). Each crop needs specialized
equipment, so it is important to consider shared processing facilities
or shared equipment if these products are to be produced in any
sufficient quantity in the region.
Shared Processing Facilities
Private businesses currently account for the majority of food
manufacturing facilities in the NEK, including Vermont Highland
Cattle, Vermont Soy, Maple Grove, and the Cellars at Jasper Hill.
However, there are increasingly more opportunities for cooperative
processing endeavors in the region.
The newly constructed 15,000 square foot Vermont Food Venture
Center (VFVC) in Hardwick is a shared-use processing facility.
Value-added and specialty food producers can rent the kitchen on an
Glover
hourly basis or arrange for co-packing at the facility. The VFVC also
provides a wide array of food and agricultural business consulting
services to aspiring entrepreneurs, existing food businesses and
West Glover
organizations looking to promote food businesses as an economic
development tool. The incubator facility will accommodate existing
Irasburg
companies who will need to sign a multi-year lease for large
processing spaces to start-up food businesses requiring a few
Vermont Beef Jerky
Orleans
hours of processing with shared-use equipment. The facility will
support numerous food processes including the production of a wide
Vermont Highland
variety of baked goods, minimally processed fruits and vegetables,
Orleans
Cattle
salsas, syrups, and soups. It is also possible to use the VFVC for
Source: NEK Asset Inventory the production of body products such as salves using food grade
ingredients. Warehousing and loading dock capabilities of the
VFVC provide significant value for the receipt of raw materials and
increased efficiency in distribution of finished products.
Lowell
NEK Food System Plan • Chapter Three • June 2011
products available, and uy direct. The current plans for the Tasting
Center also include a loading dock and space for Green Mountain
Farm Direct (GMFD) to establish refrigerated storage and distribution
capability. There is also a 400 square foot commercial kitchen
included in the project which can be used by GMFD for canning and
preserving operations.
3.4 Wholesale Distribution and Freight
Movement
Infrastructure to transport, store, aggregate, and distribute product
is an essential component of local and regional food systems.
Consistently, interviewees cited distribution as one of major barriers
to developing a vibrant food system and agricultural economy.
The Vermont Food Venture Center, May 2011. Photo Credit: Monty Fischer The NEK is rural and remote. However, the region has Route 91— a
Community kitchens are another way to increase access to food
processing. Churches, granges, and community centers throughout
the NEK often have kitchen facilities for use by members or the
public, but rarely for food processing classes, workshops, or for
commercial purposes. Planning participants noted that these
kitchens provide an opportunity for food processing. Participants also
cited Local Agricultural Community Exchange (LACE) in Barre, VT as
an example of a community kitchen model that would serve the NEK
region well, where new and emerging food businesses could make
prepared foods (e.g., samosas, eggrolls, etc.), canned goods, and
dried foods. LACE is a community or incubator kitchen outfitted with
industrial equipment where small food businesses can rent space in
a licensed facility.
In Newport, a collaboration of groups is working to develop the
Northeast Kingdom Tasting Center that will also house a community
kitchen and food aggregation facility. The Tasting Center is a
development project that will provide on-site production facilities
for several local producers in need of capacity expansion, a retail
area for tasting, consumption and product sales. The Center will
be a magnet for agricultural tourism in the area, where visitors to
the center can learn about the artisanal products being made, talk
directly to producers and farmers, taste pairings across the multiple
major federal highway—running north/south by several of its largest
towns and cities, including St. Johnsbury, Lyndon, Barton, and
Newport. The problem is that farmers and food producers do not
have adequate and affordable transport and freight options in the
region, especially for those businesses and farms “off the beaten
track.” One cheese-maker stated that “it is easier to get my cheese
to San Francisco than it is to get it to Newport [Vermont],” a sign that
internal freight movement in the region is severely lacking (Personal
interview, December 2010).
Freight Movement
As noted above, the movement of locally-produced agricultural goods
and manufactured foods is limited in the NEK. Interstate 91 is one of
New England’s major interstates, yet in the NEK the traffic counts on
these roads are a mere 10,800 per day in St. Johnsbury and 2,500
per day in Derby Line, compared with 25,600 in Brattleboro and
28,900 in White River Junction (http://www.interstate-guide.com/i091.html). While this signifies the rural nature of NEK communities,
it also indicates an underutilized highway, one that could be moving
more food within and out of the NEK.
Interstates 91 and 93 provide good access from north and south
through the heart of the region. US-5 also provides important north-
47
NEK Food System Plan • Chapter Three • June 2011
south access through the region’s economic
and population core while VT-14 provides
north-south access in the western part of the
NEK and VT-114 provides north-south access
on the eastern side of the NEK. The nexthighest function roads, US-2, VT-58, VT-105,
and portions of VT-15 and US-302, generally
provide access from the east and west.
Significant portions of the region, particularly
in Essex County, lack any high level access
north-south or east-west. A map of the region
is provided in Figure 3.18.
Figure 3.18. Regional Transportation Map of the NEK Region
There are several freight companies serving
the NEK region; however, few of these serve
clients with perishable items. Ross, based
out of New Hampshire, is one of the Lessthan-Truck-Load (LTL- smaller loads) freight
companies serving the NEK, providing first
day service to New England and second
day service to Delaware, Maryland, New
York, New Jersey and Pennsylvania. These
LTL companies usually have connections to
interline carriers from coast-to-coast, Canada
and Puerto Rico.
Fluid Milk Distribution
The vast majority of fluid milk produced
in the region is distributed by a variety of
distribution companies and cooperatives.
For conventionally-produced (non-organic)
milk, typical distributors are St. Albans Coop,
Hood, and Agri-mark (Cabot Cheese). Organic
distributors include Organic Valley, Stonyfield,
and Organic Cow. Fluid milk trucks picks up
and delivers from dairy farms on a regular
basis. In 2008, the Vermont Milk Commission,
created from Vermont legislation, Act 50
(S.78) of 2007, recommended to the Vermont
Legislature to require purchasers of milk to
48
Source: NVDA Transportation Plan
NEK Food System Plan • Chapter Three • June 2011
pay hauling charges rather than farmers. Agri-mark
opposed this as it stated purchases would not want
to buy Vermont milk if they had to pay a hauling fee
(Vermont Milk Commission, 2008). It is important to
address the cost of distribution and hauling fees if dairy
farms are to be viable in the future.
Wholesale Distributors
There are only two Vermont-based distribution
companies that transport produce and other goods
needing refrigeration. Upper Valley Produce picks
up and delivers products in the NEK several times
per week. Upper Valley has distribution facilities in
Waterbury and White River Junction. The trucks leaving
Waterbury pick up from suppliers including Butterworks,
Lazy Lady Farm, Pete’s Greens, Riverside Farm, and
the Cellars at Jasper Hill. They supply to businessses
including Jay Peak Resort and the Highland Lodge.
The White River facility distributes in the St. Johnsbury
and Lyndonville area. The company is looking to find
additional markets in the NEK, particularly Lyndon
State College and other institutions. If they have a
stronger market in the region, they would be able to
afford to travel more routes to pick more NEK produced
products. Black River Produce, located in Springfield,
VT, has been distributing produce in the region for
several years. Black River distributes fruits, vegetables,
fish, and a variety of Vermont specialty products to
restaurants, grocery stores, coops, and institutions.
They are currently working with the Vermont Food
Venture Center to arrange distribution services for
clients.
Figure 3.19 (right) is a map of retail and wholesale
establishments in the NEK, as well as trucking companies.
However, most of these trucking companies do not
transport food, and none known at this time transport
perishable foods needing refrigeration.
49
NEK Food System Plan • Chapter Three • June 2011
Storage and Aggregation
There are extremely limited food storage and aggregation facilities in
the region. The nation is increasingly moving toward in-time freight
movement, which has allowed retailers to rely less on storage, and
therefore storage facilities have declined. Large grocery stores
receive regular deliveries from tractor trailer trucks moving goods
from long distances.
The NEK does not contain a commercial warehouse with refrigerated
and freezer storage that can be leased by food producers. Farmers
with these needs must use other facilities in the state such as the
Vermont Commercial Warehouse in Williston. There is also a food
storage facility in Plainfield with refrigerated space, Lucky Day LLC.
Many food producers tend to have small refrigeration or freezer
units. Before the recent fire at Pete’s Greens, the farm had large
cold storage units, but the capacity was not enough to serve the
farm; they also lease storage space at the Vermont Commercial
Warehouse.
The NEK needs adequate food storage facilities in order for
many food producers to be viable. Around the country, food hubs
are recognizing this critical need and planning for storage and
aggregation infrastructure. The Vermont Food Venture Center will
help meet some of these storage and aggregation gaps but will
not be enough to serve the NEK. Green Mountain Farm Direct in
Newport is also exploring storage and aggregation facilities as
they expand their brokerage service. St. Johnsbury Area Local
Food Alliance (ALFA) is also recognizing the need for shared
infrastructure.
Community Supported Agriculture, Farmer Distribution, and
Cooperatives
Over the last 20 years, Community Supported Agriculture (CSA) has
become a popular way for consumers to buy local, seasonal food
directly from a farmer. There are 11 CSA models of distribution in
the NEK. Most CSA farms deliver shares to a designated location,
like a farmers’ market, or costumers pick up at the farm.Individuals
purchase CSA member shares upfront to support the farm’s
production, and in turn receive a share of the harvest. Farmers
benefit by receiving early payment to help with cash flow, gaining
financial security, being able to market prior to the busy farming
season, and by members sharing in the risks of farming, including
poor harvests due to unfavorable weather or pests. CSA members
benefit by developing a direct relationship with their farmers, thus
knowing where theier food comes from, receive very fresh food,
often will be provided with recipes, often get an opportunity to visit
the farm, and often receive an overall discount on food prices. The
majority of CSAs offer vegetables and fruits, but some are expanding
into meat, eggs, cheese, and other Localvore products including
bread, pickles, and grains.
Figure 3.20. Community Supported Agriculture as Percentage
of Total Farms in NEK
Root cellars and home storage units are also critical pieces of food
systems infrastructure. Home-based root cellars allow people to grow
and store crops, as well as purchase local crops in the fall to store
throughout the winter. Communities and neighborhoods in the NEK
could also consider investing in shared, community root cellars that
could be used by farmers and households.
Source: 2007 U.S. Census of Agriculture
50
NEK Food System Plan • Chapter Three • June 2011
Cooperative distribution is another avenue to get fresh, local food to
market. Deep Root Cooperative in Johnson, Vermont is one of the
only cooperative endeavors in Vermont. Deep Root sells a variety of
fresh produce, particularly root crops, from several farms in the NEK,
Vermont, and Southern Quebec.
Several farms and food producers in the region directly deliver to
markets, but very few have adequate delivery vehicles, especially
with cold storage. Pete’s Greens has refrigerated trucks and makes
regular trips throughout the state to deliver to markets, restaurants,
and CSA drop-off locations. The Vermont Highland Cattle Company
and Butterworks Farm also own and operate a fleet of delivery
vehicles. Direct sales are discussed further in Chapter Three section
3.5.
Food Hub Distribution
Increasingly around the country, food hubs are emerging that
are addressing the lack of processing, aggregation, storage and
distribution for small and medium-sized producers. While USDA
recognizes definitions for regional food hubs vary, its working
definition is:
“A centrally located facility with a business management structure
facilitating the aggregation, storage, processing, distribution, and/or
marketing of locally/regionally produced food products”
(USDA Know you Farmer, Know Your Food)
In the NEK, there are three food groups that have elements of
emerging food hubs: Green Mountain Farm Direct, The Center for an
Agricultural Economy, and St. Johnsbury Area Local Food Alliance.
The Center for an Agricultural Economy in Hardwick works to build
upon local tradition and bring together the community resources and
programs needed to develop a locally-based 21st century healthy
food system. The CAE supports the desire of rural communities to
rebuild their economic and ecological health through strong, secure,
and revitalized agricultural systems to meet both their own food
needs locally as well as to determine and build the best opportunities
for value-added agricultural exports.
The CAE is nationally recognized for its local food development and
food system entrepreneurs. The CAE has been working with NVDA
and other stakeholders to build the Vermont Food Venture Center,
which will increase the area’s food hub activities, and will include
aggregation, processing, distribution, and marketing of locallyproduced food products.
Green Mountain Farm Direct (GMFD) emerged from Newport’s
Green Mountain Farm to School (GMFTS), a non-profit organization
aimed at food systems education and nutrition, particularly on
local food. GMFD acts as a brokerage distributor for several local
producers, selling to 28 institutions in 2010, including schools and
senior centers. GMFD is currently expanding its services to meet
the needs of more farmers and institutions. More on GMFTS can be
found in Chapter Four, Section 4.1.
St. Johnsbury Area Local Food Alliance is a community group
focused on supporting local food systems. Recently the group
has been working to develop an online brokerage site that will link
producers and consumers, and they intend to address aggregation
and distribution of products as well.
3.5 Retail Distribution
Where do people buy local food? This section addresses retail
establishments that sell local food, as well as acquiring local food
directly from farmers.
In 2010, there were 44 retail food and beverage stores and 110 food
service and drinking establishments (e.g., restaurants) in the NEK
employing over 1,500 workers (BLS, 2010). However, the food
service data for Orleans County is withheld, so there are likely well
over 2,000 jobs in retail food stores and food service in the NEK.
There is very little data available for market sales of food in Vermont,
especially local food. There are 14 farmers’ markets, 11 CSAs, and
19 farm stands in the NEK. There are also institutions that sell or
serve local food, including one correctional facility, two hospitals, and
45 schools.
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NEK Food System Plan • Chapter Three • June 2011
Grocery Stores
The majority of household food sales in Vermont are from large
supermarkets. In 2007, 86% of all Vermont retail food sales occurred
in supermarkets, including Costco and Walmart (VSJF, 2011).
Very few supermarkets in the NEK sell local food. Most do carry
regional milk, such as Hood and Booth Brothers, which includes
a high volume of Vermont-produced milk. Many farmers we heard
from in interviews or planning sessions indicated that there are
many challenges to accessing larger markets. Larger retailers
also face challenges when buying from smaller producers.These
challenges include: need for sufficient packaging to maintain produce
quality, early morning delivery times, and the need for suppliers to
carry liability insurance. Further, buying local food often requires
the formation of relationships, and with high staff turnover, these
relationships can be interrupted.
Coops and Health Food Stores
There are three health food stores in the NEK; two food cooperatives
and one private market.
Buffalo Mountain Coop—Buffalo Mountain Coop in Hardwick began
in 1975 and provides whole, organic, and local products. This
community-oriented market is a not-for-profit corporation owned by
its members and managed by a paid staff and a member-elected
board of directors. The Coop serves as a vital community meeting
place for members who live scattered throughout northeastern
Vermont. Year round, it carries a wide variety of locally grown
produce, meats, cheeses, milk and Vermont specialty products,
including jam, salsa, tea, coffee, granola, and snacks.
St. Johnsbury Food Coop—The St. Johnsbury Food Co-op is a
community-based, co-operatively owned natural foods store. It sells
fresh, local and organic foods and offers various workshops. The
Coop offers local fresh baked bread, produce, eggs, pasture-raised
meats, farmstead cheeses, and produce. The Coop also works with
the local schools on farm-to-school education and community garden
activities.
52
Buffalo Mountain Food Coop. Photo Credit: Buffalo Mt. Food Coop Website
Newport Natural Foods—Located in Newport, Newport Natural
Foods sells a variety of natural, whole, organic, and local food. The
establishment also includes Montgomery’s Café, a natural foods
restaurant that also source locally produced food.
Other Markets with Retail Food Sales
The NEK has a host of country stores, general stores, convenience
stores, and gas stations dotted through the countryside and towns.
With a few exceptions, most of these establishments do not serve
fresh, local food. However, there are some locally made products that
frequent the shelves, including baked goods (doughnuts, cookies,
etc.), beef jerky, wine and beer, and cheese. There are a few of
these smaller markets that make a concerted effort to provide locally
produced food. Marty’s Quick Stop in Danville carries local meats,
eggs, cheese, and produce, as well as a wide variety of locally-baked
goods. Lake Parker General Store in West Glover, Curriers Market in
Glover, and Westfield General Store in Westfield also sell a variety of
NEK Food System Plan • Chapter Three • June 2011
local meat, eggs, produce, beverages, and specialty products. Many
people in the NEK do not live in close proximity to a large grocery
store, so it is important that these smaller markets carry fresh food,
ideally some of it local.
meals per year, and buys local food whenever possible, including
beef, local produce in season, eggs, and bread. Hospital staff
indicated they would like to buy even more local food, but there are
several challenges, including higher costs and seasonal availability.
Schools and Institutions
Farmers and food producers in the region sell directly to consumers
at farm stands, farmers’ markets, or from online sales. Figure 3.21
illustrates how much of total agricultural sales are from direct sales in
the NEK.
Institutions like hospitals, schools, and senior centers in the NEK are
increasingly purchasing locally-produced food.. While it is unknown
exactly how much they purchase, we know that GMFD serves 28
schools and institutions, which spent over $10,000 through the
GMFD program in 2010.
Figure 3.21. Direct Sales as Percentage of Total Agricultural
Sales in the NEK
There are schools in the NEK not using GMFD services but still
very committed to locally produced food. Hardwick Elementary is
one such example, and has been dedicated to buying local food for
over five years. Food Service Director Val Simmons purchases local
vegetables from Riverside Farm, Harvest Hill Farm, Surfing Veggie
Farm, and B&D Potatoes; maple syrup from the Hazen Union High
School forestry students; and apples from Dolly Gray Orchards.
Other farmers sell directly to institutions. The Northeastern Vermont
Regional Hospital in St. Johnsbury buys directly from farmers and
from Upper Valley Produce. The hospital serves a total of 146,000
Harvest Hill Farm
Harvest Hill Farm in Walden grows
many kinds of vegetables for direct
sale. Owner Bill Half sells directly
to several institutions and schools,
including the Northeastern Vermont
Regional Hospital and the Walden
Harvest Hill Farm Logo.
School. Half has also worked with
Source: GreenMoutianFarmDirect.org
companies in the St. Johnsbury area
to set up “work place CSAs”, where
employees join the farm’s CSA and have shares delivered directly to the workplace.
Source: 2007 U.S. Census of Agriculture
Table 3.7 lists 2007 U.S. Census of Agriculture data for direct
sales. While the percentage of direct sales is small (approximately
2%), almost 20% of farms in the NEK directly sell their products to
consumers. Orleans County residents spend $57.68 per capita on
direct farm sales, one of the highest counties in the state.
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NEK Food System Plan • Chapter Three • June 2011
Table 3.7 Direct Farm Sales in NEK
Variable
Name
Number of
farms with
direct sales
Percentage
of farms with
direct sales
Percentage
of farm sales
direct to
consumer
Direct
farm sales
($1,000)
Direct farm
sales per
capita ($)
Number of
farmers’
markets
Farmers’
markets per
1,000 pop
Caledonia
Essex
Orleans
107
16
102
20.2%
17%
16.1%
2.8%
1.4%
1.9%
$893,000
$172,000
$1,572,000
$29.22
$26.49
$57.68
7
1
4
0.23
0.154
0.147
Source: Food Environment Atlas, Data from 2007
Census of Agriculture
According the NEK Asset Inventory, there are 19
farm stands in the NEK. Table 3.7 lists NEK farm
stands.
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NEK Food System Plan • Chapter Three • June 2011
Table 3.8. Farm Stands in the Northeast Kingdom
Farm Name
Shuttleworth Farm
Berry Creek Farm
Badger Brook Meats
Pete’s Greens
Chandler Pond Farm
Riverside Farm
Old Shaw Farm
Marielle Bonin makes pies from her own
strawberries, sold at Peak View farm
stand. Photo Credit: Bethany M. Dunbar
Somers Family Farmstand
Willoughby Gap Farmstand
E. Burke Cooperative Farm
Stand
Brunswick Gardens
Clyde River Farms & Forest
Products
Mountain View Stand
Natural Earth Farm
Brown’s Beautiful Blueberries
Peak View Berry Farm Stand
Garden Patch Farm Stand
Glacial Lake Blueberries
Hazendale Farm
Christian Hill Road Farm
Stand
Products
Location
Grass-fed lamb and beef, pastured poultry,
chicken and turkey, natural pork
Vegetables, berries, flowers, plants,
chicken, beef, pork, and other Vermont
farm products
Certified organic USDA inspected Angus
beef USDA inspected pork and lamb
Vegetables, fruit, Localvore items, including
bread, grains, cheeses, and meats
Vegetables, meats, and raw milk
Vegetables
Tomatoes, melons, zucchini, cucumbers,
greens, and other vegetables
Vegetables and fruit
Vegetables, maple, pickled goods, popcorn
Westfield
Westfield
Danville
Craftsbury
S. Wheelock
E. Hardwick
S. Peacham
Barnet
Burke
Diversified farm products
E. Burke
Vegetables and fruit
Brunswick
Squash and pumpkins
Island Pond
Strawberries
Eggs, Fiber, baked goods, vegetables
Blueberry’s
Berries
Vegetables, fruit, cheese, eggs, yogurt,
baked goods
Blueberries
Vegetables
Newport
Troy
Craftsbury
Orleans
Westmore
Greensboro
Vegetables and Fruit
Canaan
Derby
Source: NEK Asset Inventory
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NEK Food System Plan • Chapter Three • June 2011
Farmers’ Markets
There are currently 14 summer
farmers’ markets in the NEK.
The Barton Farmers’ Market
(2011) is the region’s newest.
The 35 year-old Caledonia
Market in St. Johnsbury is one
of Vermont’s oldest farmers’
markets, and also the topgrossing market in the NEK.
Farmers’ markets are a popular
way for NEK food producers to
sell their products.
Farmers’ Markets in the NEK
Louis Pulver at the winter farmers’ grossed almost a
market in Craftsbury. Photo Credit: half a million dollars
Bethany M. Dunbar in 2009, up from just
over $200,000 in 2008. Over half of farmer’s markets
sales are from agricultural products in 2009. $180,999
was grossed from food vendors at farmer’s markets in the
NEK in 2009 (Vermont Farmer’s Market Association/NOFA
survey, 2010). Eleven farmer’s markets reported data
for the survey, and the average number of vendors at all
markets combined was 99 vendors. At least three markets
did not include their sales data, including a market that was
at least 20 years old, so the sales are likely much higher.
There are currently four winter farmers’ markets in the
NEK. The viability of winter farmers’ markets remains to
be seen, as some of these markets have been struggling.
Public planning summit participants noted there needs
to be greater variety of winter products (including winter
storage crops) to increase attendance at these markets.
56
3.6 Consumption & Consumer Demand for
Local Food
Supply and demand are the drivers of the food system. The demand
for local food drives how much can ultimately be produced for sale.
Just how much local food is consumed is still unknown. Further, we
do not know how much food is grown at home or acquired through
hunting and foraging. There are general estimates on how much food
is consumed based on production, and the majority of this food is
imported from outside of Vermont and the NEK region.
The Vermont Farm to Plate Strategic Plan estimates that locally
produced food accounts for at least 5% of the total food purchases
in Vermont, or $50 million of the total $2 billion estimated to be
spent annually on food (Vermont Sustainable Jobs Fund, 2011).
This is estimated through direct agriculture dales data, Vermont
Fresh Network data, Vermont farm-to-school and farm-to-institution
Figure 3.22. NEK Consumption of Select Products per Year (Pounds)
NEK Food System Plan • Chapter Three • June 2011
sales estimates, and Vermont food manufacturing data from sole
proprietors, which are likely to sell products locally.
While direct farms sales and other proxy data indicate increasing
consumption of local food, there are barriers to purchasing local food.
The perceived or actual higher price of local food was repeatedly
stated as a key barrier to purchasing local food in interviews and
public planning sessions.
There are many reasons people cite for wanting to eat local food.
Local food tends to be fresher, as it is not shipped hundreds or even
thousands of miles. There is a sense of comfort knowing where one’s
food comes from, and that the food may even be safer if produced
locally at smaller farms.
In the US, as well as in Vermont and the NEK, diet-related diseases
are on the rise. Obesity and diabetes rates are high. Unfortunately,
this is coupled with malnutrition and hunger. Food insecurity and dietrelated diseases are further discussed in Chapter Four, Section 4.1.
Table 3.9. Consumption of Dairy
Product
Caledonia
Essex
Dairy Beverage
Milk
Dairy Case
(Cheese,
Butter,
Eggs,
Yogurt, etc.)
Orleans
NEK Total
646,050
gallons
136,881
gallons
575,386
gallons
1,358,299
gallons
373,667
servings
78,958
servings
331,905
servings
784, 530
servings
Source: Leopold Center for Sustainable Agriculture Market Estimator
With these millions of pounds of food consumed just of these top
products, compared with the much smaller amount we produce, there
appears to be a large potential market for local products, particularly
beef, potatoes, chicken, tomatoes, pork, apples and cheese.
Consumption Locations
On average, people in the NEK consume over 5 million pounds of
beef and potatoes. Figure 3.22 illustrates the consumption of select
foods. Over 2.2 million pounds of chicken were consumed, 1.6
million pounds of cheese, 2.2 million pounds of tomatoes (fresh and
processed), and almost 2 million pounds of apples (fresh, juiced, and
processed). About 1.7 million pounds of pork are consumed in the
NEK every year.
NEK consumers eat the majority of food in the household, and
purchase the bulk of this food from the supermarket or grocery stores
to be eaten at home (ERS, 2008). Outside the home, NEK residents
consume food at restaurants, cafeterias, markets, and vending
machines. Figure 3.21 shows a map of food consumption locations in
the NEK.
There is also almost 1.4 million gallons of milk consumed, as well as
over three quarter of a million servings of cheese and other products
from the dairy case. Tale 3.9 provides exact numbers.
Households—
In 2008, the typical U.S. household spent $43.75 per person each
week for food (ERS, 2008) Some households also grow, hunt,
or forage for some of the food they consume. There are 24,711
households in the NEK (2000 U.S. Census).
Restaurants, Inns, Hotels, Resorts—
Food is also consumed in public and on-the-go these days, at
various food establishments (e.g., restaurants) and at markets
(e.g., convenience stores). People also consume food at inns, bed
& breakfasts, and resorts. In 2010, there were 110 establishments
in the NEK classified as food service and drinking places, food
and beverage stores, including grocery stores, liquor stores, and
convenience stores, and 141 accommodations and food service
57
NEK Food System Plan • Chapter Three • June 2011
establishments (BLS, 2010). The NEK Asset Inventory lists 154
establishments where food can be purchased or consumed, which
includes institutions, resorts, and accommodations that serve food.
There is an increased demand for local food at restaurants and
other food establishments. Several newer restaurants in the NEK
serve local food. These restaurants include Claire’s in Hardwick,
the Freighthouse Restaurant
in Lyndonville, Parker Pie
Claire’s Restaurant
Company in West Glover, and
Elements in St. Johnsbury.
With the motto “local
ingredients, open to the world,”
Schools and Institutions—
Claire’s restaurant invites
The NEK has 45 public
customers to enjoy the bounty
schools, two hospitals, and one
of local food. Claire’s may in
correctional facility, and several
fact be serving more local food
nursing homes, community
than any other restaurant in
meal sites, and senior meals
Vermont – 80 cents of every
sites. Schools and intuitions are
dollar. Chef Steven Obranovich
increasingly buying more local
sources as much locally-grown
food. Hardwick Elementary
products as possible, mainly
School has been purchasing
from farms within 15 miles of
from local farms for almost a
Hardwick or just beyond in
decade. Green Mountain Farm
the NEK. Launched in 2008,
to School provides multiple
the mission-driven restaurant
schools programs that connect
is based on a community
schools and farms through food
supported investment and
and education. Green Mountain
business model, and has
Farm-to-School currently
been a pioneer in developing
serves twenty-four school
the Community Supported
communities in the Northeast
Restaurant model.
Kingdom with school gardens,
educational programs and
fresh local foods from Vermont
farms. The organization has
continued to grow since its
inception in 2007, and has
seen schools increase their
interest in purchasing more
local food.
Claire’s Restaurant Logo. Source: clairesvt.org
58
Home Grown
Many NEK residents grow their own food, hunt, and/or forage, but
just how much is unfortunately unknown. There are also several
community gardens found throughout the region at schools, parks,
and other public locations. These community gardens provide a
place where community members who may not have access to
land can grow their own food. The Vermont Community Garden
Networks lists five allotment style community gardens (See Table
3.10). Allotment style gardens allow residents to sign up for various
sized plots, usually for a small fee. There are also at least 32 school
gardens in the NEK.
Table 3.10. Allotment Style Community Gardens in the NEK
Garden Name
Town
Hardwick
Community Garden
Hardwick
Passumpsic River
Valley Community
Garden
St. Johnsbury
NVRH Community
Garden
St. Johnsbury
Community Garden
along the Missisquoi
North Troy
Gardner Park
Community Garden
Newport
Garden Details
Garden site established in
2006 on town land adjacent
to the Lamoille River
Garden site established
in 2008 on private land
adjacent to the St.
Johnsbury School
Garden site established in
early 1980s at Northeastern
Vermont Regional Hospital,
located off Rt. 5 between St.
J and Lyndonville; 14 plots;
25 ft x 30 ft
Garden site established in
2007; water from storage
tank; garden site is 70 ft x 60
ft including group plots and
individual raised beds
Garden opened spring 2010
with handicapped-accessible
raised beds and individual
plots; tool shed, water from
spigot
Source: Vermont Community Garden Network
NEK Food System Plan • Chapter Three • June 2011
Consumer Education and Increasing the Demand for
Local Food
There is a need to increase the demand for more locally
produced foods. Many people expect food to be cheap,
which is based on heavily subsidized commodity food, but
are increasingly recognizing these hidden costs of food
and what it actually takes to grow and raise healthy food. At
public planning sessions and during interviews in the NEK
planning process, individuals repeatedly expressed the
need for more education on the benefits of purchasing and
consuming local foods. Marketing campaigns were cited as
a necessary step to achieve both increased production and
consumption of local food. Consumers and local food groups
can also educate and persuade retailers to carry more local
products.
The Recommended Strategies and Action Items in Chapter
Five address the need for more consumer education and
marketing of local food.
Figure 3.23 (right).
3.7 Waste and Nutrient Management
Recapturing our food and farm waste stream is the
critical element of the food systems that “closes the loop,”
transforming a linear system into a circular system. The
practice is referred to by many names, including waste
management, nutrient organics management, composting, or
organics recycling. For the sake of simplicity, we refer to this
practice as nutrient management.
The Agency of Natural Resources oversees regulating waste
in the state, including nutrient management. While any farm
or home can compost their own organic wastes, facilities
must be certified by the state to accept waste from others.
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NEK Food System Plan • Chapter Three • June 2011
There are eight categorical composting facilities in the NEK that
accept various combinations of materials including food waste,
paper, leaf and yard waste, wood waste, manure, and animal offal or
carcasses.
Table 3.11. Categorical Composting Facilities in the NEK
Facility Name
Wise Worm
Compost
Donald Moore
Composting Facility
Paris Farm
Riverside Farm
West Hill Farm
Masse Poultry
Processing
Highfields Center
for Composting
Brault’s Market
Town
Permitted
Status
Operating
Status
Burke
Permitted
Operating
St.
Johnsbury
Lyndon
E. Hardwick
Hardwick
Not
Permitted
Permitted
Permitted
Permitted
Not
Permitted
Operating
Not Operating
Operating
Craftsbury
Permitted
Operating
Troy
Permitted
Operating
Craftsbury
Operating
Operating
Source: Vermont Agency of Natural Resources
Highfields Center for Composting was established in 1999 by a
former dairy farmer. Highfields offers a variety of education and
technical assistance programs. Close the Loop is Highfields’
community-based composting program. The organization provides
services to communities that include program design, marketing, and
implementation, program management, trainings and educational
materials, technical composting assistance, and hauler training to set
up food scrap hauling systems. Besides institutions and businesses,
Highfields also provides support to residential composters. The
amount of food scraps picked up by Highfields is represented in
Table 3.12.
60
Table 3.12. Highfields Center for Composting Food Scrap Pickup, 2010
Location
Tons
Cabot School
Claire’s
Greensboro Early Learning
Greensboro Nursing Home
GU Markets LLC 1885
Hall’s Market
Hardwick Elementary
Hardwick Kwik Stop
Hazen Union
Highland Lodge
Lakeview Elementary
Manosh VT Foodbank
Marty’s 1st Stop
Walden Schools
Woodbury Elementary
Total
6,380
20,570
1,430
8,360
28,820
12,870
18,040
14,190
11,880
14,190
7,370
12,210
69,740
6,600
4,290
236,940
Source: Highfields Center for Composting
NEK Food System Plan • Chapter Three • June 2011
There are other state-wide and NEK-based programs that support
nutrient management and composting. The Composting Association
of Vermont (CAV) is a non-profit organization that supports and
promotes organics recycling throughout Vermont. The organization
also advocates for the production and use of compost as a vital link
between soil health and sustainable agriculture and communities.
Wise Worm Compost is an NEK-based L3C organization that
educates communities to create a sustainable practice of diverting
100% of compostable materials from the waste stream. Wise Worm
works to assist people starting home composts as well as helping
people understand how to separate compostable materials for pickup services. Down to Earth Worm Farm, located in Greensboro
Bend, is a vermi-composting (worm composting) facility. Down
to Earth sells the worm castings as fertilizer and also sells worm
compost bins. They offer a variety of educational programs and
workshops onsite or at venues such as schools. On a statewide
level, the University of Vermont Extension Master Composter
Program, associated with the Vermont Master Gardener program,
provides technical trainings in composting to individuals seeking to
become certified.
The Northeast Kingdom Waste Management District (NEKWMD)
services 39,000 residents and 44 member towns. Each member
town is entitled to representation by at least one supervisor at
NEKWMD. There are several member towns with compost programs.
Danville, Greensboro,
Holland, Jay, Lyndon,
Newark, Peacham,
Sheffield, Westfield,
and Wheelock all
have active food scrap
programs in place, and
additional towns have
expressed interest to
being programs.
Table 3.13 shows the
organic waste totals
(including food wastes)
collected by the
NEKWMD, Wise Worm
Composting, and the Central Vermont Solid Waste Management
District (CVSWMD). A total of 229 tons of compostable material was
collected in 2010.
About 30% or more of Vermont’s solid waste is food scraps, resulting
in approximately 120,000-130,000 tons/ year heading to landfills
(Highfields Center for Composting, 2010). Landfilled food scraps
create methane, a green house gas that is 72 times more damaging
than carbon dioxide over a 20 year period (Highfields Center for
Composting). Table 3.14 shows the tons of commercial food scraps
currently being diverted from landfills into composting programs.
Table 3.13. Materials Diverted for Composting – Select Towns
Materials
Diverted for
Composting
Town
Food Waste
Leaf/yard
Waste
Total
Composted
Danville
26.5 tons
n/a
26.5 tons
Greensboro
12 tons
n/a
12 tons
Lyndon
130 tons
52.8 tons
182.8 tons
Peacham
1.5 tons
n/a
1.5 tons
Newark
2.2 tons
n/a
2.2 tons
Sheffield/
Wheelock
4 tons
n/a
4 tons
Source: NEK Waste Management District, Annual Report 2010
Tom Gilbert of Highfields Center for Composting.
Photo Credit: Keith Shields, NHPR
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NEK Food System Plan • Chapter Three • June 2011
Table 3.14. Estimated commercial food scrap production per
week
Location
Tons of estimated
commercial food scrap
production / week
Caledonia
Essex
Orleans
NEK Total
30.91
4.59
32.16
67.66
Source: Stone Environmental, Montpelier, VT
Executive Director of Highfields Center for Composting Tom Gilbert
recommends several important steps needed to significantly increase
composting and improve soils (Personal interview, January 2011).
1. Technical Assistance to farms for on-site composting and for
farming methods that improve soil quality
2. Local communities pass local zoning laws that allow for farms to
be able to compost as farms rather than commercial composters if
they are keeping at least 50% of the compost on site.
3. Solid waste districts to limit or ban organic materials in landfill
4. Require highest and best use policies. These include: no
incineration of food scraps; and town or county scrap wood chip piles
supplied free of cost to composting facilities or on-site composters
Gilbert also stresses the need to tie nutrient management goals with
production and processing goals. Integration of these goals will lead
to an adequate amount of nutrients for specific production, such as
vegetable and poultry layers. Closing the loop on the food system
will help ensure a truly sustainable regional food system. From soil
to soil, the NEK food system has many opportunities to become ever
more vibrant, increasing both production and consumption of locally
produced food.
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NEK Food System Plan • Chapter Four • June 2011
chapter four
Cross-Cutting Issues and Support Systems
There are certain issues that impact every element of the food
system. There are also several support-systems for the food system.
This chapter presents these cross-cutting issues and supportsystems in the Northeast Kingdom.
4.1 Cross-Cutting Issues
There are seven cross-cutting issues that affect food systems in the
Northeast Kingdom:
•
•
•
•
•
•
•
Food Security
Energy and the Environment
Education and Workforce Development
Business and Technical Support
Consumer Education and Marketing
Financing
Leadership, Communication, and Policy
Food Security in the NEK
The United States Department of Agriculture (USDA) defines food
insecurity as the lack of access, at times, to enough food for an
active, healthy lifestyle for all household members and limited, or the
uncertain availability of nutritiously adequate foods. Almost 10,000
people in the Northeast Kingdom are food insecure – almost 16% of
the total population (Gunderson et al., 2011). Hunger Free Vermont
estimates that about 25% of children in the NEK are food insecure.
The poverty rate in the NEK is 13.16%, higher than the Vermont rate
of 10.4% (2000 U.S Census). As the cost of food continues to rise,
families increasingly struggle with the ability to buy healthy food, and
may not have enough food to eat.
Figure 4.1. Food Inecurity Rates
4.11 Food Security, Heath, and Economic Access
Food systems include, and must address, food security. To be a truly
sustainable food system, communities, organizations, and individuals
must address food insecurity, and proactively work towards a food
secure system, where all individuals have access to fresh, healthy,
and affordable foods. Access to healthy foods is an important
determinant of health, and local foods can have an impact on food
accessibility in myriad ways (McEntee, 2010; Smith and Morton,
2009).
Source: Gundersen, C., E.Waxman, E. Engelhard and J. Brown. Map
the Meal Gap: Preliminary Findings. Feeding America, 2011. www.
feedingamerica.org/mapthegap
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NEK Food System Plan • Chapter Four • June 2011
Table 4.2 Food Security Data from Hunger Free Vermont
In the NEK, there is only one SNAP (Supplemental Nutrition
Assistance Program) authorized store per every 1,000 residents.
About 3-5% of residents do not have a car and live more than one
mile from a grocery store or food market and 28% of low income
residents live more than one mile to a store. Therefore, some
residents may need assistance to ensure access to healthy food.
Variable
Table 4.1 Food Access and Food Security in the NEK
Variable
Caledonia
Essex
Orleans
Population
Poverty rate
Percentage of households that
are food insecure*
Percentage of households no car
& > 1 mile to store
Percentage low income & > 1
mile to store
SNAP-authorized stores per
1,000 population
Fast-food restaurants per 1,000
population
Percentage of low-income
receiving SNAP
Households receiving food
stamps, (2005)
30,470
11.8%
6,500
14.8%
27,189
14.3%
15.2
16.7
16.3
3%
5%
4%
23%
37%
31%
0.985
0.615
1.729
0.393
0.426
0.477
35%
33.3%
29.2%
13%
15%
17%
Number of residents
participating in 3SquaresVT
(food stamps (Percentage of
population)
County-wide increase in
3SquaresVT participation over
the last year
Children in county that are
food insecure
Percentage of grade school
and high school students
eligible for free or reducedprice meals
Percentage of eligible free
and reduced-price meals
students participating in school
breakfast programs
Percentage of schools offering
afterschool snacks through the
federal snack program
Number of summer food sites
Number of county residents
served each month through
the Commodity Supplemental
Food Program
Source: Food Environment Atlas, data from 2002 – 2009 http://ers.usda.gov/
foodatlas/documentation.htm.
*Source: Gundersen, C., E.Waxman, E. Engelhard and J. Brown. Map Health and Diet
the Meal Gap: Preliminary Findings. Feeding America, 2011. www.
feedingamerica.org/mapthegap
About 19% of NEK residents participate in the 3SquaresVT food
stamp program, and this rate continues to rise. That rate is up since
2005, when 15% of residents participated in food stamps. (See
Table 4.2). In Essex County alone, the increase in people receiving
3SquaresVT was 12.5%.
64
Caledonia
Essex
Orleans
5,327
(17.48%)
1,294
(19.91%)
5,987
(22.01%)
4%
12.5%
5%
25%
25%
25%
53%
53%
54%
39%
52%
46%
40%
40%
75%
9
2
17
309
121
329
Source: Hunger Free Vermont, 2010
There is currently a health paradox in our society where there are
both high rates of obesity and food insecurity. Those who are food
insecure suffer from a higher rate of obesity, especially in rural areas
(Sobal et al., 1996, Eberhardt et al., 2001, Olson and Bove, 2006).
Households that struggle to buy enough food stretch their budgets by
purchasing calorically dense items that compromise nutrient content
while simultaneously leading to overconsumption (Food Research
and Action Center 2008, McEntee, 2010).
NEK Food System Plan • Chapter Four • June 2011
Figure 4.2. Adult Obesity Rate in The NEK
Table 4.3 provides a snapshot of health statistics in the NEK. The
adult obesity rate is over 25% in the NEK (Figure 4.2) and the
diabetes rate is 8.1%. Table 4.3 also lists some of the unhealthy
foods NEK residents consume per capita.
Table 4.3. Health and Diet in the NEK
Variable
Percentage of adults who eat 3+
servings of vegetables per day*
Pounds per capita Fruit &
Vegetables
Pounds per capita packaged
sweet snacks
Gallons per capita soft drinks
Pounds per capita meat &
poultry
Pounds per capita solid fats
Pounds per capita prepared
foods
Adult diabetes rate
Adult obesity rate
Low-income preschool obesity
rate
Percent adults meeting activity
guidelines
Percent high school students
physically active
Caledonia
Essex
Orleans
24%
26%
29%
190
190
190
118
118
118
59
59
59
59
59
59
24
24
24
299
299
299
7.9%
24.6%
6.7%
25.1%
7%
24.8%
11.5%
11.3%
10.8%
73%
73%
73%
48%
48%
48%
Source: USDA Food Environment Atlas
Figure 4.3 illustrates the NEK is lower that the state average for
adults that report eating at least three servings of vegetables per
day. About 22% of NEK adults report eating at least three servings of
vegetables per day.
Figure 4.3 Percentage of Adults who Eat 3+ Daily Servings of
Vegetables
Source: Food Environment Atlas, data from 2002 – 2009. Exact data
sources: http://ers.usda.gov/foodatlas/documentation.htm. *Data from VT
Department of Health, 2008
While lower than the national average of nearly 35%, the obesity rate
in the NEK is about 25% of all adults .The NEK is slighter higher than
the state average.
Source: Vermont Heath Status Report (NEK average is a weighted mean based on population)
65
NEK Food System Plan • Chapter Four • June 2011
Food Access and Food Deserts
Inadequate food access can lead to food insecurity,
which in turn increases the likelihood of poor health
outcomes for individuals and households. There is
a common perception that inadequate food access
cannot exist in rural areas since the “rural” is equated
with agriculture; however, this perception is incorrect
(McEntee and Agyeman 2010). Rural areas, including
the NEK, have a lower median income level than urban
areas, contributing to poverty and food insecurity.
The USDA has recently released a food desert locator
for the U.S. The USDA defines a food desert as a “lowincome census tract where a substantial number or
share of residents has low access to a supermarket
or large grocery store.” The NEK has pockets of food
deserts both in Essex and Orleans Counties. A total of
2,302 NEK residents are deemed to live in food desert.
In Essex County, there are 550 low income people with
low access to food, and in Orleans County there are
1,752 low income people with low food access.
Besides supermarkets and large grocery stores, there
are other establishments where food can be purchased
in the NEK including smaller markets and convenient
stores (see Chapter Three, Section 3.5). There are also
a number of establishments in the NEK that increase
food access and help improve food security. These
establishments include schools offering the federal
nutrition program/free and reduced school lunch,
charitable meal sites, gleaning programs, and community
gardens. Figure 4.4 Food Access Sites shows a map
of all of the places to access food.
Charitable Food Sites
There are 17 food shelves in the NEK. Some food
shelves are open more frequently than others. A few food
shelves serve only residents of specific towns, or limit
the amount of trips a household can acquire food. All of
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NEK Food System Plan • Chapter Four • June 2011
these sites serve staples, but not all serve meat and produce. An
asterisk (*) in Table 4.4 indicates the site offers produce.
Table 4.4 Food Shelves in the Northeast Kingdom Food Shelf
Food Shelf
Location
Open
Serves
St. Marks
Episcopal
Church
NEKCA, St.
Johnsbury
Kingdom
Community
Services
Newport
MonThurs
All Towns, No limit on
number of visits
St.
Johnsbury
Mon-Fri
All Towns, No limit
St.
Johnsbury
Tues,
Thurs,
Sat
All Towns
Danville
Emergency
Food Shelf
Danville*
(Caledonia)
Wed
Sheffield Food
Pantry
Sheffield*
(Caledonia)
1st Wed
of month
One visit per month
from St. Johnsbury,
Greensboro, Danville,
Lyndonville residents
Greater Sheffield,
as needed/call in
emergency
Groton and Ryegate
Residents – One visit
per month
Essex County. One
visit per month
Groton
Emergency
Food Shelf
NEKCA, Island
Pond
Groton*
(Caledonia)
Mon - Fri
Island Pond
(Essex)
Mon - Fri
Island Pond
Food Shelf
Island Pond
(Essex)
Mon,
Tues,
Wed (call
for appt)
Essex County. Two
visits per month
Lunenburg Food
Shelf
Lyndon Area
Emergency
Food Shelf
Lunenburg
(Essex)
Wed
All Towns
Lyndonville
(Caledonia)
Wed
Unknown
Jay Food Shelf
Jay*
(Orleans)
Thurs
Jay, Westfield, Troy,
Lowell, N. Troy. No
limit.
Orleans
Federated
Church
Orleans
(Orleans)
2nd and
4th Mon
All Towns
United Church of
Newport
Newport
(Orleans)
Tues and
Wed
Hardwick Area
Food Pantry
Hardwick*
(Caledonia)
Mon,
Thurs,
Sat
North Country
Food Pantry
NECKA,
Newport
Canaan
(Essex)
Newport*
(Orleans)
Canaan
(Essex)
NECKA, Canaan
Tues Wed
Mon - Fri
Mon,
Thurs, Fri
Newport, Derby,
Newport Ctr, Lowell,
Albany. One visit per
month
Hardwick, E.
Greensboro Bend,
Wolcott, Walden,
Woodbury, Craftsbury.
One visit per month.
Essex County – no
limit
Orleans County - once
per month
N. Essex County and
bordering NH. No limit
Source: Green Mountain United Way, 2010
Gleaning and Food Recovery
Gleaning is the act of harvesting excess or unmarketable produce
from a farm. The Vermont Foodbank runs a statewide gleaning
program. The Foodbank uses volunteers to glean produce at
Vermont farms and the food is then distributed through the
Foodbank’s network partners to Vermonters-in-need. Food recovery
includes gleaning, but also extends to recapturing food from nonfarms, including perishable and prepared foods rescued from
wholesale and retail food outlets, restaurants, and hotels, and nonperishables foods collected from manufacturers, wholesalers, and
distributors.
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NEK Food System Plan • Chapter Four • June 2011
Table 4.5. NEK Foodbank Distribution Points (Wolcott Facility Institutions
Only)
Distribution Points in NEK
Pounds Donated
Barton Senior Center
Circus Smirkus
Craftsbury Community Care
Center
Danville Senior Action Center
Greensboro Community
Childcare
Greensboro Wonder and
Wisdom
Hardwick Area Food Pantry
Hardwick Community Meal
Lake Region Senior Center
NEKHS/Lowell
Burke Senior Meal Site
Kingdom Community Services
Montgomery UMCFood Shelf
Sheffield Food Pantry
TOTAL
662
91
1,061
224
2,797
117
1,180
878
355
29
600
165
484
1,311
9,954
The Vermont Food bank gleaned 108,241.50 pounds of produce
for their Lamoille County program. 51,539.50 pounds of produce
were gleaned from farms in the NEK. Pete’s Greens in Craftsbury
contributed 33,666 pound of produce alone. Other donor farms
include Hazendale, High Mowing Seeds, Riverside Farm, Harvest
Hill, and Wild Branch Valley Farm. The gleaned food is aggregated
and stored from the Foodbank Wolcott distribution center. However,
only a small amount of food that was gleaned from the NEK actually
is distributed in the NEK (see Table 4.5). Therefore, more gleaning
programs are needed in the NEK, as well as aggregation and
distribution centers, to ensure more gleaned food is distributed in the
region.
68
Schools, hospitals, and senior
meals sites and programs are
increasingly buying local food.
This increases access to local
food by many low income
residents. For example, schools
that serve local food are
consumed by children from all
income spectrums.
The Area Agency on Aging
(AAA) in St. Johnsbury
oversees many of the senior
meal sites in the NEK,
including Meals on Wheels.
Staff members at AAA are
encouraging network partners
to use more local food, either
bought or donated. There are
several senior centers that
purchase local food from the
GMFD program. Some senior
centers have community
gardens.
The NEK also has events that
offer dinners or prepared foods,
such as community meals. One
example of a community meal
is the Hardwick Community
Dinner. This dinner takes
place each Thursday at the
United Church of Hardwick.
The dinners are fueled by food
from local farms, and the food,
prepared by volunteers, is so
delicious that it draws people
from all walks of life. After each
dinner, the leftovers are packed
up and made available to those
Green Mountain Farm Direct/
Green Mountain Farm-toSchool
From 2009 to 2010, total sales
of local food through Green
Mountain Farm Direct grew
from $2,500 to over $10,000,
an increase of over 400%.
In that same period of time,
GMFD has worked with more
local producers, going from
13 to nearly 20, and sold to
more institutional buyers, up
from 11 to 28. GMFD staff
members remarked that they
see “local food in school and
senior meal site lunch menus,
where local foods aren’t just
used but featured regularly and
highlighted, like at West Burke,
or named by the kids, like at
Glover. We’re seeing students
learn to handle fresh foods and
suggest menu items they’d like
to try based on what’s seasonally
available. We’re seeing Food
Service Directors build a habit
of picking up food themselves,
directly from the farms they order
from, from the source. We’re
seeing seniors share recipes
from cookbooks from the 1940s
that they kept in their hope chest
or kept to themselves for their
entire lives, because they were
inspired by the idea of using a
particular local food, fresh and
whole like they used to.” (GMFD
Staff, April 2011)
NEK Food System Plan • Chapter Four • June 2011
that need them. The donated produce and food not used in the meal
is also available for diners to take home.
Pies for the People and Soup for Supper is a collaborative project
between Sterling College and the Center for an Agricultural Economy.
Over a dozen volunteers make hundreds of pumpkin pies and many
pounds of squash soup from pumpkins and winter squash donated
by several local farms. The pies and soups are distributed to food
shelves, schools, and senior meals sites.
While food insecurity remains prevalent in the NEK, there are several
groups working to make all NEK residents more food secure. Several
NEK planning participants in interviews or planning summits noted
the prohibitive price of local food. While some local foods, particularly
specialty foods, can be higher than conventional foods, this is not
always the case. Further, there are many elements of the food
system--whether it’s through community gardens, gleaning programs,
farm-to-school programs, nutrition classes, or farms selling fresh food
from a farm stand—that are contributing to a stronger, healthier, more
equitable society where all people have access to fresh, healthy,
and local food. Some groups focus efforts to increase the knowledge
Pies made at Sterling College are ready for distribution. Photo: Elena
Gustavson
of how to utilize fresh foods, such as cooking classes, canning
workshops, and cooking on a budget. There is still much work to be
done, and people must continue to work together to ensure that all
NEK residents are more food secure and have the ability to access
and utilize healthy food.
NEK Students Serving Local Food. Photo: Green Mountain Farm-to-School
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NEK Food System Plan • Chapter Four • June 2011
4.12 Energy and the Environment
All food systems are affected by energy and the natural environment,
and in turn impact environmental and energy use outcomes. Just
by eating local food alone, despite the way it is produced, reduces
environmental impact and energy use, since the average food travels
1,500 miles (Pirog, 2007).
Figure 4.5 Percentage of Farms Generating On-Farm Energy or
Electricity
Energy
Energy is a significant component of agricultural inputs: gasoline,
fuel, oil, and utilities account for 22% of all farm input costs in the
NEK (U.S. Census of Agriculture 2007). As petroleum-based energy
costs continue to rise, farmers and food systems businesses are
seeking other means of fuel inputs, including conservation.
Biofuels, including ethanol and biodiesel, are potential sources of
energy that could reduce greenhouse gas emissions and reduce
the use of oil. There is some disagreement around the industrial
practices associated with biofuels that may contribute to rainforest
destruction or impact food availability by converting food crops
for energy crops. However, local or regional sustainable biofuels
production methods have the potential to be a viable renewable fuel
source with positive environmental outcomes. Production of oilseed
crops, such as soy, canola and sunflower, to produce biodiesel,
livestock feed and food-grade oil is technically feasible in Vermont
(White, 2007). Wind, solar, biomass, and methane digesters are
other renewable energy sources that can be used to decrease the
amount of fossil fuels used in the food system.
While there is a higher percentage of Vermont farms and farms in the
NEK producing their own electricity than in the U.S., there is still only
2.65% of Vermont farms and 1.83% of farms in the NEK producing
their own energy.
In addition to encouraging on-farm energy production, it is important
to consider energy use reduction. Efficiency Vermont has programs to
decrease farm energy consumption by providing financial incentives
to change farm lighting to LED. Beyond production, there are other
important ways to conserve energy in food manufacturing, distribution,
transport, retail, consumption, and waste management. This reduction
70
in energy use can be accomplished at the organization level (energy
efficiency policies in the workplace, energy efficiency measures for
manufacturing facilities, etc.) and the individual/household level (e.g.,
home composting, buying food products with less packaging, etc.).
Further, just by purchasing local food or growing one’s own, the energy
use and the overall carbon footprint from transport is significantly lower.
The Environment
The food system impacts the natural environment. Although we
would like to think of farming as a green industry, the fact is that
farms, even organic farms, have some level of adverse impacts on
the environment. Fortunately there are advances in organic and
sustainable farming methods that can reduce these negative impacts
on natural systems.
Organic farming techniques include crop rotation, compost, and
biological pest control to maintain soil productivity and control pests.
The use of manufactured fertilizers, pesticides, hormones, livestock
antibiotics, food additives, and genetically modified organisms is
restricted.
NEK Food System Plan • Chapter Four • June 2011
Figure 4.6 Percentage of Acres Used for Organic Production
Source: 2007 U.S. Census of Agriculture
The Northeast Organic Farming Association of Vermont (NOFA-VT) is a nonprofit
association of farmers, gardeners, and consumers with 1200 members. NOFA-VT
currently certifies over 580 farms and processors in Vermont to the USDA National
Organic Program Standards. Besides certification, the organization works to
increase the acreage of verified organic land in the state while also increasing the
access of local organic food to all Vermonters. Figure 4.6 shows the percentage of
acreage of organic farms in the NEK, and Figure 4.7 illustrates the percentage of
farms using certified organic practices. The NEK and Vermont exceed the national
average.
Sustainable agriculture is the practice of farming using principles of ecology,
where natural systems are viewed as interconnected and integrated. While there
are many different kinds of sustainable agriculture techniques, with new ones
continually being developed, all sustainable producers embrace the goal of
environmental stewardship.
Grass farming, grazing, and pasture raised livestock is becoming increasingly
popular with farmers and consumers. These methods of raising livestock consume
considerably fewer energy inputs, and instead acquire inputs from the sun in
the form of grass. The Vermont Grass Farmers Association (VGFA) is a group
of farmers worki growing the vitality of grass-based farming in Vermont.
Figure 4.7. Percentage of Farms Using Organic Practices
Source: 2007 U.S. Census of Agriculture
VGFA includes 8 member farms from the NEK, but there are likely many
more farms that use grass farming and grazing techniques.
Waste and nutrient management contribute to environmental quality
in a number of ways. As discussed in Section 3.7 of Chapter Three,
diverting organic waste from landfills significantly reduces the release
of greenhouse gases. Transforming this waste into useful production
inputs like compost and energy reduces the amount of fossil fuels used
in agriculture. Farming and food production practices also contribute
significantly to water quality, as discussed in Chapter Three, section 3.1.
4.13 Education and Workforce Development
A vibrant sustainable food system needs both education and
71
NEK Food System Plan • Chapter Four • June 2011
workforce development to ensure not only properly trained and
educated workers, but also informed consumers. Along the
continuum from elementary school to college and adult education,
there are many organizations in the NEK working to develop our food
system. This section presents food systems education and workforce
development in the NEK region. Labor issues and food system
cluster economic data can be found in Chapter Three, Section 3.1.
Border Livestock Plus.
These clubs focus on
a variety of activities,
including all kinds of
farming, gardening,
fishing, and veterinary
science.
From early ages, children learn eating habits—often indirectly-- from
their family, peers, and through popular media. School also plays
a part by teaching nutrition education through physical education,
health, and wellness classes. With obesity and diabetes on the rise,
it is becoming increasingly important to teach children about nutrition
and to encourage healthy eating habits.
High School Career
and Technical
Education (CTE)
centers also play a
critical role in food
systems education.
These schools teach
Horse drawn hay cutting at Sterling College. Photo:
agricultural education,
Sterling College
horticulture, and
culinary arts. There are
three CTE centers in the NEK: North Country Career Center in Newport,
Lyndon Institute, and St. Johnsbury Academy. Some NEK students in the
Hardwick area also attend Green Mountain Technical School in Lamoille
County. Some of these schools offer programs in agriculture mechanics,
horticulture and greenhouse management, forestry and natural resource
management, culinary arts, as well as pre-tech programs in agriculture,
food, and natural resources.
Children can greatly benefit from learning about where their food
comes from. Farm-to-school programs are one way to do teach
children healthy eating habits, as well as provide farm-based
education. By connecting children directly to the source of food
through school gardens and farm field trips, school children are
learning to make better choices in the school cafeteria, and hopefully,
this carries through to their choices beyond the school. Working in
school gardens or visiting farms may also help encourage a lifelong
love of producing and eating healthy food.
Green Mountain Farm to School (GMFTS) currently supports 21
farm-to-school programs, and there are several more, including
Hardwick Elementary and The St. Johnsbury School, that are
not connected with GMFTS. Some of these schools have been
supported by the statewide Food Education Every Day (FEED)
program, a farm-to-school support program provided in collaboration
with NOFA-VT, Shelburne Farms, and Food Works.
4-H is an informal educational program for youth. 4-H programs
are cooperatively developed in partnership with the United States
Department of Agriculture, University of Vermont Extension, and local
communities. 4-H includes clubs, as well as projects and programs for
non-club members. Many 4-H programs and clubs focus on agricultural
and nutrition education. There are 26 clubs in the NEK, including Burke
View Dairy, Caledonia Community Gardening Club, Mountain Side
Milkers, Over the Moon, Rambling Rascals Riverbends, Bits & Pieces, and
72
Colleges also provide important education and skill training for food
systems. NEK colleges offer agricultural programs, as well as business,
marketing, and other important skills for food systems businesses. There
are three colleges in the region: Sterling College, Lyndon State College,
Students in North Country Career Center’s Greenhouse Management class.
Photo: Tim Gustafson-Byrne
NEK Food System Plan • Chapter Four • June 2011
and the Community College of Vermont.
variety of certificates, associate’s degrees, and bachelor’s degrees, and has
developed a Bachelor of Arts program with sustainability specializations
that focuses on sourcing local foods.
Sterling College is one of the nation’s leading colleges in sustainable
agriculture. Its Sustainable Agriculture program combines academic
study, experiential challenges, and work. Students study the principles
The illustration in Figure 4.8 depicts a variety of career paths in the food
of science and economics that underlie agricultural systems and learn
system. This career pathway diagram was developed for the Vermont
a variety of agricultural techniques and practices applicable to the
Department of Agriculture to help create a sustainable food systems
small, diversified farms and homestead real-life applications through
cluster in Vermont.
internships, farm projects, Sterling’s Sustainable Agriculture Semester,
and the culminating Senior Applied Research Project. Sterling seeks
There is growth in the NEK food system cluster, and therefore it is
to prepare students for continuing study or agricultural careers such
important to consider if and how our workforce is properly educated and
as research and outreach to farmers through government agencies or
trained to meet the needs of new and existing food systems businesses
nonprofit organizations, public education, or actual farming. Sterling also and farms. The overall food cluster in the NEK includes the following
offers continuing education to non-matriculated
students. For example, in summer 2011 Sterling
Figure 4.8. Vermont Sustainable Food System Cluster Career Paths
is offering a course called “Farming, Cooking, and
the Rural Experience.”
Lyndon State College does not offer agricultural
degree programs, but it offers environmental
science, natural science, and sustainability studies
programs that include agricultural and food
systems components. Lyndon State College’s
Incubator without Walls (IWoW) program is
currently working with several food systems
businesses and plans to expand the program by
developing a Center for Rural Entrepreneurship
(CRE) with a focus on value-added food
manufacturing.
The Community College of Vermont does not
offer any agricultural or food system programs.
However, they do offer a variety of business and
marketing classes. High school graduating seniors
in the NEK also have the opportunity to apply to
University of Vermont, Green Mountain College,
and Vermont Technical College, which all offer a
variety of agriculture and food systems associate
and bachelor’s degrees. Further, New England
Culinary Institute, based in Montpelier, helps build
the sustainable food system cluster by offering a
Vermont Food Systems Cluster (Source: RTS, 2010)
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NEK Food System Plan • Chapter Four • June 2011
industries and occupations: farming, food and beverage manufacturing,
agriculture and forest support activities, food and beverage stores, and
food services and drinking places. This food systems cluster focuses on
the production and consumption of local foods and the exportation of
locally produced food to regional markets.
Second Quarter 2010 U.S. Bureau of Labor Statistics (BLS) data
show that food manufacturing, food and beverages stores, and
food services total 160 businesses with 2,278 employees. The BLS
location quotient calculator indicates the NEK cluster is stronger
than the U.S. average. The quotient for the NEK has been above
1.2 since 2005 and grew to almost 1.3 in 2009 – a clear indication
the food system cluster is strong and growing. Further, the CAE
estimates that at least 150 jobs have been created in the last 3-5
years in the Hardwick food systems cluster, the leading cluster in the
NEK. (For more on food system clusters, see Chapter Six).
There are several workforce development needs to support the
food systems cluster: diversified farming, meat processing, valueadded production, business planning and marketing, as well as the
need for interns and apprentices. While some training programs
and apprenticeships exist, the NEK planning process has revealed
that the current workforce does not have enough trained workers to
develop this expanding food systems cluster. Research conducted
for the Vermont Department of Education reveals that the sustainable
food system cluster is a growing sector and that there are current
gaps to meet the expanding workforce development needs.
Rosenfeld, 2010). During the NEK planning process, some food
system businesses—particularly value-added processors—noted it
can be difficult to find properly trained workers.
Economic development initiatives in the NEK can focus on new
investments and development within the agriculture sector: food
processing, warehousing and distribution, landscaping, organic
gardening and “niche farming,” and specialty products. Rural
communities can address the fact that educationally disadvantaged
labor force in rural communities is not likely to attract investment
and that better-educated individuals are more likely to leave rural
areas . This may be remedied by including better basic instruction
to strengthen workforce skills and by integrating academic and
vocational subjects, work experience and apprenticeship, and work
74
readiness (Conroy, 1997). Educational and apprentice programs
that shift emphasis from production agriculture to broad knowledge
and skills in agricultural occupations can prepare students to work
in locally-based specialty agriculture firms. They can also provide
career education and coursework for college-bound students
interested in a variety of career areas (Conroy, 2000).
Throughout the NEK planning process, three core food systems
career paths in food systems have emerged: sustainale and
diversified agriculture; food entrepreneurship and value-added
production; and culinary, hospitality and local food markets.
Diversified agriculture includes sustainable agriculture and the
production of a wide variety of food. Food entrepreneurship and
value-added production includes an array of value-added production
including cheese, maple, meat, and beverages. In the culinary,
hospitality, and local food markets career pathway, jobs are typically
in food service and retail.
There are several key organizations that play an integral role in
workforce development, particularly for the food systems cluster.
Northeastern Vermont Development Association (NVDA) is
the regional planning commission and the regional Economic
Development Corporation that is actively supporting the food
systems development in the region by conducting a food systems
strategic plan and an industry analysis of the food systems cluster.
Northern Communities Investment Corporation (NCIC) supports
economic and workforce development of the food systems cluster.
As previously mentioned, career and technical education schools
and colleges play an important role in workforce development.
Sterling College plays an important role in agricultural and food
systems education, and Lyndon State College is developing a food
manufacturing and value added food processing program.
Northeast Kingdom Community Action currently works with
the Vermont Green Jobs program by hosting two regional job
counselors. NEKCA also provides essential support to low income
and unemployed Vermonters needing additional resources to
partake in workforce development trainings, such as child care
and transportation. The Center for an Agricultural Economy (CAE)
supports food production and food businesses in the Hardwick area
NEK Food System Plan • Chapter Four • June 2011
and the NEK, and also manages the Vermont Food Venture Center.
This organization plays a key role in providing business and technical
trainings to food systems workers.
Numerous farms and businesses in the NEK currently hire interns and
apprentices. Many individuals interested in farming work as interns
on farms as a way to learn valuable skills from experienced famers. In
recent years there has been a flood of interested farm interns, many
coming with an ideological drive and even romanticism about farming.
Farmers and food producers during the NEK planning process had
a mixed reaction to internships and apprenticeships; while many
appreciated the assistance and labor, others felt that the internships were
timely to manage and that the internees were not always reliable.
A variety of organizations and businesses help facilitate these internships
and apprentices by offering programs and support services. Statewide
internship programs include NOFA-Vermont’s Apprentice and Farm
Worker Program, which connects farms with individuals interested in
Figure 4.9 Food Systems Career Pathways
working on a farm. The Vermont Department of Labor coordinates a
registered apprentice program, an employer-sponsored training program
that includes both supervised work experience and related instruction in
several occupations including: baker, butcher/meat cutter, cheesemaker,
chef, farmers, farm equipment mechanic, horticulturist, and wildcrafter.
The Vermont Green Jobs program, a collaborative effort among Central
Vermont Community Action, Vermont Technical College, Northeast
Kingdom Community Action, and others, provides job councilors to help
find training or unemployed and low income individuals, and further
helps place them into internships or jobs. There are two Green Jobs
councilors located in the NEK, in Newport and St. Johnsbury.
Lyndon State College and Sterling College offer internship programs.
Many farms and food processing businesses in the NEK offer their own
internship opportunities. The Center for an Agricultural Economy offers
internships for individuals seeking to learn more about sustainable local
food systems. There are also several training programs in the NEK that
serve adult learners and provide trainings in food systems and agricultural
workforce development. Besides its secondary educational programs,
The North Country Career Center (NCCC) offers adult training and
education in diversified agriculture, horticulture sciences, and agricultural
mechanics to residents in Orleans and Essex County, and plans to develop
a new food systems module and expand their offerings of adult training
and education. Further coordination of internships and apprenticeships
will be important to adequately meet the needs of training and education
as well as the needs of farmers and food producers.
4.14 Technical and Business Support for
Producers and Processors
Farmers and food system entrepreneurs need to know how to run
successful businesses, as well as be up-to-date about appropriate
technology and training. Several organizations offer business support
and technical training for NEK food system businesses. These
services are for farmers and food producers as well as value-added
businesses and food manufacturers.
Farmer and Food Producer Supports
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NEK Food System Plan • Chapter Four • June 2011
UVM Extension— University of Vermont Extension provides
research-based educational programs and practical information
concerning Vermont communities, families and homes, farms,
businesses, and the natural environment. Extension offers
both business and technical support to farms and food system
businesses. There are two Extension offices in the NEK, in Newport
and St. Johnsbury.
Vermont Farm Viability Program— The Vermont Farm Viability
Program provides business planning and technical assistance
services to Vermont farmers. The program is funded by the Vermont
Housing and Conservation Board in collaboration with the Vermont
Agency of Agriculture, Food and Markets, with funding assistance
provided by the USDA Natural Resources Conservation Service.
Farmers and planning consultants meet and work together for
approximately one year to produce a written business plan. In
the second year farmers are provided with additional technical
assistance and help updating their plans.
NOFA-VT— The Northeast Organic Farming Association of Vermont
is a nonprofit association of farmers, gardeners, and consumers
working to promote an economically viable and ecologically
sound Vermont food system for the benefit of current and future
generations. NOFA offers a variety of technical training services and
has experienced staff technically trained in a variety of production
areas, including dairy, livestock, and vegetables. NOFA also offers
financial and business programs for organic producers.
The Intervale— The Intervale Center in Burlington, Vermont leases
land, equipment, and other infrastructure to new farmers. The
Intervale’s Success on Farms is a two-year business planning
program that helps Vermont farm operations improve their viability.
There are currently seven farms from the NEK enrolled in the
Success on Farms program. The program provides specialized
support and business planning assistance to help farmers expand
their markets, increase revenues, and achieve other quality of life
goals that are critical to keeping them in farming.
There are many other statewide groups that offer specific technical
support and advice. A small sample of these groups include:
Northern Grain Growers Association, Vermont Grass Farmers
76
Association, Vermont Poultry Association, the Vermont Jersey
Breeders Association and the Vermont Vegetable and Berry Growers
Association.
Value-added Processing and Food Manufacturing
There is also technical and business support for value-added
processors and food manufactures. Much of this support is for
business planning and marketing. There are fewer training programs
for technical skills, such as meat cutting and cheesemaking.
Center for an Agricultural Economy/Vermont Small Business
Development Center—The CAE and VSBDC work together to
offer a business advisor to assist existing and start-up valueadded businesses. This business advisor also works with current
and potential clients of the Vermont Food Venture Center, helping
clients with business plans, marketing, and product development.
The Vermont Food Venture Center also offers a variety of technical
support to value-added processors, including processing, packaging,
and shipping.
Incubator without Walls (IWoW) at Lyndon State College helps
develop the skilled work force needed to promote economic
growth in the region. IWoW provides a wide array of programs and
services designed to prepare individual students and businesses
for success in the workplace and the regional economy. IWoW
partners with several community organizations, including VT Small
Business Development Corporation, Northern Vermont Development
Association, Northern Community Investment Corporation, and
Northeast Kingdom Travel and Tourism Association (NEKTTA).
IWoW facilitates faculty and students to work with small businesses
to assess their needs, define optimal business performance steps,
and propose solutions. IWoW also hosts a variety of educational and
technical workshops for NEK-based businesses.
Other technical and business support organizations for value-added
processors include: The Vermont Cheese Council, The Vermont
Wine Council, and the Vermont Brewers Association.
NEK Food System Plan • Chapter Four • June 2011
4.15 Consumer Education and Marketing
The need for consumer education and marketing was cited by
dozens of people during interviews or planning sessions. In order to
increase the demand of more local food, there simply must be more
effort to educate the public about its benefits, and to market these
products to both residents and visitors.
Fortunately there are several groups in the NEK working to educate
consumers. There are also many local food companies that, by
marketing their own local products, increase the overall awareness of
local food. St. Johnsbury Area Local Food Alliance (ALFA) promotes
local food in a variety of ways. The group has a close relationship
with the St. Johnsbury Coop that sells local food. The ALFA website
lists dozens of places to buy local food, and espouses the benefits
to eating local. Green Mountain Farm to School also educates
consumers. By offering nutrition and farm based education in public
schools, they help influence families to make more healthy food
choices and encourage people to grow their own food or buy local
food.
As part of the trend toward locally grown food, consumers are
becoming more interested in visiting the farms where their food is
grown and the facilities where value-added food is produced. NEK
organizations, including NEKTTA, NVDA, and NCIC, are working
to develop agritourism opportunities to increase travel to these
destinations and to the overall region. Agritourism is becoming an
important component of economic development planning, including
maps, specialty product “trails” (e.g., cheese trail, wine trail, etc.).
Agritourism extends to restaurants, where it is often called culinary
tourism. In the NEK and Vermont, culinary tourists are increasingly
seeking out establishments serving locally sourced food.
4.16 Financing and Access to Capital
Access to capital and financing are critical for food systems
businesses to start up and expand. There are a variety of traditional
banks and lending institutions in the NEK, northern New Hampshire,
and the state where food system businesses can acquire loans and
There are also statewide efforts tthat encourage consumers to make
local purchases. The Vermont Agency of Agriculture, Food, and
Markets operates a Buy Local, Buy Vermont campaign. Slow Food
Vermont also promotes local food through information and events.
Several communities around Vermont have also developed “buy
local” campaigns, and local food groups through the state work to
promote local foods. Vermont Businesses for Social Responsibility
(VSBR) also helps market local food through its Local First Vermont
campaign. VBSR promotes the importance of purchasing from
locally-owned, independent businesses. The Vermont Fresh Network
(VFN) promotes local food by supporting a network of farmers, chefs,
and consumers. VFN encourages farmers, food producers and
chefs to work directly with each other to build partnerships. VFN also
educates and markets local food through its website and links to both
Vermonters and visiting tourists.
Marketing to travelers is an important way to consider increasing
the consumption of local food. The Northeast Kingdom Travel
and Tourism Association (NEKTTA) assists local businesses,
including farms and food manufacturers, to market to tourists.
Tour participants learn about local food at Claire’s restaurant as part of an
agritourism tour. Photo: Elena Gustavson
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NEK Food System Plan • Chapter Four • June 2011
grants. This section focuses on publically funded or alternative loan
and grant programs.
Farms and food system businesses often need financing for starting
up and expanding. Capital needs include machinery and equipment,
livestock, buildings, and land, as well as initial operating expenses.
Many start up or expanding businesses develop a loan proposal
or business plan for a lender that demonstrates an understanding
of finances and the businesses. Lenders consider factors such
as capacity to repay the loan, capital previously invested in the
business, collateral, risk, and market trends.
Agriculture, Food, and Markets—Provides technical, marketing, and
organizational development services to value-added agricultural
businesses.
• Vermont Farm Viability Enhancement Program—Farmers who
have completed business plans though the Vermont Farm Viability
Program are eligible for grants towards capital expenses or additional
technical support needed in implementing the business plan.
• USDA Rural Development—Offers competitive Rural Business
Enterprise Grants (RBEG), Rural Business Opportunity Grants
(RBOG), and Value Added Producer Grants.
The Farm to Plate Strategic Plan provides an entire inventory of
food system financers. The full inventory can be found on the
• USDA Farm Service Agency—Offers a variety of loans, including
Vermont Sustainable Jobs Fund website, http://www.vsjf.org/assets/
direct farm loans, rural youth loans, and microloans.
files/Agriculture/Strat_Plan/4.5_Financing%20the%20Food%20
System_3.18.11.pdf. The Vermont Farm to Plate Strategic Plan includes a
useful diagram of the capital continuum (Figure 4.10). On the extreme left Community-based, Private, and Local Funds
side are the banks and low risk lenders. Moving the right of the spectrum,
lenders take on more risk.
There are community-based organizations that offer loans and
grants. These include:
Beside traditional banks, there are several loan options for food
systems businesses, including state and federal government,
• Vermont Community Loan Fund—provides real estate, fixed
community-based lenders, and revolving loan funds. While banks
assets, working capital, and purchase order financing to small
and other for-profit organizations offer traditional financing, these
businesses
funding sources can be prohibitive to many farmers and other food
system businesses. Governmental lending institutions, such as the
• Vermont Sustainable Jobs Fund—Through the Farm to Plate
USDA Farm Service Agency and the Vermont Agricultural Credit
Initiative, offers grant program for food systems businesses, and
Corporation, offer entry loans at subsidized rates to encourage new
through its Flexible Capital Fund provides working capital in the form
and expanding businesses.
of subordinated debt and royalty loans.
Government Lenders
• Northeast Organic Farming Association Green Mountain
Revolving Loan Fund—Offers smaller loans for working capital,
Several federal and state loan and grant programs are available.
equipment, or improve-ment of business management.
These lenders include:
• Economic Development Funds—Economic development
• Vermont Agency of Commerce and Community Development,
organizations, such as NVDA and NCIC, support food systems
Vermont Community Development Program -- Capital for economic
businesses in the NEK through grants. NVDA offers revolving
development proj-ects or revolving loan funds; the munici-pality in
loan funds. NCIC offers a variety of economic development-based
turn can lend or grant to businesses. $750,000 maximum.
financial products to small businesses.
• Vermont Agriculture Innovation Center/Vermont Agency of
78
• Slow Money Financing—Increasingly, businesses are looking
NEK Food System Plan • Chapter Four • June 2011
Figure 4.10 Farm to Plate Capital Continuum
Source: Adapted from Vermont Sustainable Jobs Fund’s Farm to Plate
Strategic Plan, 2011
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NEK Food System Plan • Chapter Four • June 2011
toward slow money financing. One example of slow money
financing is Claire’s Restaurant in Hardwick, a community-supported
restaurant with local investors.
• Foundations—There are several foundations that support food
systems and offer competitive grants, including Castanea, High
Meadows Fund, John Merck Fund, and the Vermont Community
Foundation
Emergency Financing
Vermont is fortunate to have helpful communities that support
farmers who have experienced disasters, such as barn fires or
crop disaster. There are also established funds and lenders for
emergencies. While many farmers have various kinds of insurance,
not all disasters are adequately covered. The U.S. Department
of Agriculture offers several programs to help farmers recover
financially from a natural disaster, including federal crop insurance,
the noninsured assistance program, and emergency disaster loans.
There are also statewide and New England based programs that
offer emergency assistance. NOFA-VT has The Farmer Emergency
Fund that assists organic farmers adversely affected by natural
and unnatural disasters. Grants and zero-percent-interest loans
are awarded to farmers in need as funds are available. The Carrot
Project’s Strolling of the Heifers Microloan Funds are emergency
funds for business inter-ruptions due to natural disasters or other
unforeseeable events. Municipal revolving loan funds can also be
used for emergency assistance in some instances.
The Vermont Farm Fund is a new emergency fund for farmers.
The fund emerged after a fire at Pete’s Greens destroyed much of
the farm’s infrastructure, only partially covered by insurance. Many
community based fundraising events were held throughout the
state that contributed over $130,000 to the farm. This outpouring of
community support influenced Pete’s Greens, in collaboration with
the Center for an Agricultural Economy, to establish the fund as a
way to pay back the community. The fund will be used for emergency
farm relief, as well as for innovative and progressive agricultural
efforts by Vermont farms.
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4.17 Leadership, Communication, and Policy
With the recently published Farm to Plate Strategic Plan, Vermont
is on a path towards a coordinated approach to food systems
development. Currently, a Farm to Plate Network is being developed
that will likely include a steering committee and working groups
to help implement the F2P high priority strategies. These working
groups will include stakeholders from across the food system,
including major government agencies, businesses, non-profits, and
other groups. The F2P network will also represent all regions of
Vermont. With the publication of this plan, the NEK region is well
positioned to implement regionally applicable strategies. There are
many key leaders in the NEK that provide essential leadership in
the food system. These groups are discussed further in Section 4.2,
Support Systems, and in Chapter Six, Plan Implementation.
Policy and regulation are critical issues that cut across all elements
of the food system. From food safety to environmental regulation to
worker’s compensation, there are many polices that support, and
sometimes hinder, local and regional food systems development.
Many policies that impact food systems are made at the national
level, such as farm subsidies. There are several state level polices
that affect food systems. There are only a few policy-level impacts
at the sub-state regional and local levels, including land use (zoning,
etc.). For a thorough discussion of policy and regulation that affects
the food system, see the Vermont Farm to Plate Strategic Plan,
Section 4.7 (http://www.vsjf.org/assets/files/Agriculture/Strat_
Plan/4.7_Food%20System%20Regulation.pdf).
4.2 Support-Systems
As evident in Section 4.1 on cross-cutting issues, the food system is
supported by a host of organizations. There are local, regional, and
statewide organizations in the NEK that are focused on supporting
the NEK food system. There are also several statewide groups
located outside of the NEK that provide important support to the
NEK region. Many of these organizations have missions to not only
support local food but to work toward larger societal positive goals.
Figure 4.11. Relationship between Support Systems, Food
Systems, and Outcomes
NEK Food System Plan • Chapter Four • June 2011
Source: The Center for an Agricultural Economy, 2011 healthy, fresh food for low income residents.
Figure 4.11 illustrates the relationship between support systems
actors, the core food system, and broad goals and outcomes. By
directly supporting local and regional food systems—from farming to
distribution to consumption—societal outcomes will likely improve.
Investing in regional and local food systems can be an avenue
to improve the local/regional economy, improve the environment,
strengthen communities, and improve health outcomes. Economic
development is a good example to illustrate this relationship. More
recently, economic development agencies have come to regard local
To better understand who are the actors in the NEK food system,
including support organizations, food systems social networks
were analyzed by CAE Staff and University of Vermont students in
the Master of Public Administration program in Dr. Chris Koliba’s
Systems Analysis and Strategic Management course. The students
used the same organizations in the social network analysis of
UVM professor Tao Sun, who studied organizations in Vermont
that support and promote local foods. Social networks are social
structures of individuals and/or organizations that are connected by
one more specific types of interdependency. Governance networks
are organizations and individuals across private, public, and nonprofit sectors and geographic levels (e.g., state, local), joined
tougher in the pursuit of common goals, usually within the context of
designing or implementing public policy (Koliba, et al. 2010).
To develop a clearer understanding of the various organizational
actors that could be involved in the NEK food system governance
network, the UVM team compiled research on 59 organizations
relevant to agriculture in the NEK. The team’s research consisted
mainly of capturing attribute information (mission, location, operating
presence, farming practices, ideological focus, advocacy work, and
social media outreach) from internet-based sources. These types
of attribute information would help determine the organizations’
current roles in the agriculture sector in the NEK and in Vermont
more broadly. Furthermore, by shedding light on areas of geographic
coverage, expertise, and mission alignment, information may be
useful for developing an NEK food system governance network.
and regional food systems as a way to help improve the economy. By
investing in specific aspects of the food system (e.g., infrastructure)
that are needed to help further develop the food system/agricultural
sector, these organizations can help meet their goals such as
the creation of new jobs. Hunger groups are another example.
Increasingly, food shelves, senior meals sites, and others are looking
to the local/regional food system as an avenue improve access to
The UVM research focused primarily on nonprofit organizations
that could play a supporting role in the development of a regional
food system. Organizations varied widely in the quantities and
types of information published on their websites, resulting in
some organizations’ data being biased against the presence of
certain attributes, and this may have affected the accuracy of the
comparative analysis.
Figure 4.12. Geographic Scope of Organizations in Social
Network Analysis
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NEK Food System Plan • Chapter Four • June 2011
Source: University of Vermont, 2011 cutting issues and support organizations, will need to be collaborative
Nearly half of the organizations had a statewide focus and 9%
were national in geographic scope; comparatively, only about onethird operated at a regional, county, or local level. (See Figure 4.12
Geographic Scope of Organizations in Social Network Analysis).
Over half of the organizations receive foundation support and
fundraising from individuals. Sixty-six percent (66%) of the
organizations had a pro-environment focus and 56% had a proeconomic focus; over 20 organizations articulated concern for both.
Along similar lines, more than 75% employed practices that promote
sustainability and/or organic production, while less than 25% focused
on conventional farming methods.
Showing a potentially important contingent with the experience and
desire to shape public policy, 22 organizations held public input
forums, 19 solicited citizens to contact their elected officials to
advocate for legislation or policies, and 17 provided expert testimony
to the government. Due to limited information about such activities
available on websites, all of these activities, particularly the provision
of testimony, were likely to be significantly undercounted.
Social networks and governance networks are further discussed
in Chapter Six, Plan Implementation. It will be critical to develop
a governance network to implement the NEK plan recommended
strategies and action items, and it will take a high level of
collaboration and coordination. The food system, with its cross
82
and coordinated to further develop the NEK food system and to
reach the goals of the NEK Plan.
NEK Food System Plan • Chapter Five • June 2011
chapter five
Recommended Strategies and Action Items T
his chapter presents the recommended strategies and action
items to meet the goals of the NEK Plan. Strategies and action
items were developed with extensive and diverse stakeholder
participation. Initial draft recommendations were developed using
findings from interviews and the SWOT Analyses. The draft
recommendations were closely compared with Farm to Plate (F2P)
Strategies to ensure coordination. The draft recommendations were
deliberated by dozens of people in public sessions, and this feedback
was used to further refine and revise the final strategies.
5.1 The Development of NEK Strategies
As with the F2P Goals, the NEK Plan supports all sixty F2P
Strategies. To help coordinate F2P Strategies with NEK Strategies
and Action Items, we coded F2P Strategies into three categories:
• State-level applicable (NEK will support strategy but it is relevant
on the state-wide level)
• Sub-state/regionally applicable and NEK-relevant (Strategy is
relevant to the NEK and can be implemented on a sub-state
regional level
• Sub-state/regionally applicable but not a high priority strategy in
the NEK
As noted, the NEK Plan Strategies and Action Items are intended
to be applicable at the regional-level and are tailored to the
unique qualities of the region. With an understanding of which
F2P Strategies are relevant to the NEK, recommendations were
developed with consideration to the current state of the regions’ food
system, as well as emerging trends and potential opportunities.
Recommendations are organized by Goals (See Chapter Two for a
full list of Goals and Targets). Each goal has between two and seven
recommendations to help reach that goal. Some recommendations
are broader strategies and others are very concrete action items.
Chapter Two also lays out specific measures and data sources that
can be used to track the Goals and Targets over time, and will help
determine whether the recommendations are helping to meet the
goals.
Each recommendation is accompanied by an evaluation system
that includes: Priority Level, Implementation Target, Ease of
Implementation, and Potential Implementing Actors and/or Funding
Sources. This evaluation system was developed with interview
findings and especially with feedback from participants at the public
planning sessions.
Priority Level– Indicates the overall urgency and critical nature
of the strategy. High priority strategies were identified by multiple
stakeholders as very important.
Implementation Target– Indicates the time frame of when strategy
will be implemented. The categories are Immediate, Near Term, Mid
Term, and Long Term. These time frames are aligned with the Goals
and Targets. Immediate strategies are implemented within one year
of NEK Plan publication. Near Term strategies are implemented
within five years, Mid Term strategies within ten years, and Long
Term strategies within fifteen years. Strategies are tagged with an
“Ongoing” status if there is significant additional implementation
follow-up needed after the initial implementation phase.
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NEK Food System Plan • Chapter Five • June 2011
Ease of Implementation – Denotes level of difficulty to implement.
The level indicates how complex and/or challenging the strategy will
be to implement. For example, it may be expensive to implement,
there may be political and/or community opposition or it may be
socially unacceptable. Easiest strategies are the “low hanging fruit”
that face the least challenges to implement. Ease of implementation
levels are: Easy, Medium, and Difficult.
Potential Implementing Actors and/or Funding Sources -- While the
list is not exhaustive, this category suggests potential groups (local,
regional, state) that may help undertake the strategy, either working
in collaboration with other groups or individually implementing the
strategy.
Stakeholder Abbreviations
NVDA Northeastern Vermont Development Association
NOFA-VT Northeastern Organic Farming Association-Vermont
CAE Center for an Agricultural Economy
UVM University of Vermont
USDA United States Department of Agriculture
St. J ALFA St. Johnsbury Area Local Food Alliance
NCIC Northern Communities Investment Corporation
GMFTS Green Mountain Farm-to-School
VAAFM Vermont Agency of Agriculture, Food, and Markets
5.2 Recommended Strategies and Action Items
GOAL 1.
The Northeast Kingdom will have increasingly localized, affordable, and sustainable farming and
production inputs including energy, fertilizer, seeds, forage, and feed.
1.1. Invest in renewable energy for food production and energy efficiency programs to enable a steady supply of energy for food producers.
Regional, local, or on-site energy-production facilities, such as biomass, solar, and wind, can be used by farmers to help lower production
costs and reduce dependency on fossil fuels. Farms should be provided technical support in energy efficiency.
Priority Level: High
Implementation Target: Long Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: UVM Extension; Vermont Housing and Conservation Board; Vermont Sustainable
Jobs Fund; EnSave; Lyndon State College; NVDA; Vermont Public Service Board; Efficiency Vermont; utility companies
1.2. Increase the amount of on-farm power generation and the use of renewable energy for farming and food production. On-farm or
community-based power generation should be promoted, such as anaerobic digesters, solar, wind, and biomass.
Priority level: High
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NEK Food System Plan • Chapter Five • June 2011
Implementation Target: Long Term
Ease of Implementation: Difficult
Potential Implementing Actors and/or Funding Sources: Lyndon State College; Northern Communities Investment Corporation; Vermont
Environmental Consortium; utility companies
1.3. Develop a regional soil monitoring index that includes information from farmers, national soil surveys, and data from relevant
organizations. A soil monitoring index could contain the following measures: nutrient levels; organic matter; aggregate stability; soil
compaction; and biological activity, as well as topsoil lost due to erosion. Funding should be considered for monitoring soil as well as best
practices that encourage healthy soils.
Priority Level: Medium
Implementation Target: Long Term
Ease of Implementation: Difficult
Potential Implementing Actors and/or Funding Sources: UVM; Highfields Center for Composting; Natural Resource Conservation Services
GOAL 2.
More food will be produced in the Northeast Kingdom for local and regional markets; production will
continue to diversify; and farmers and food producers will be able to be profitable.
2.1. Better understand the needs of diversified, multi-functional farming to ensure these farms are supported. There is less understanding
about if and how diversified farms succeed so it can be more difficult to support these farms with traditional support systems (e.g.,
financing, business planning, technical support, etc.). A study of the challenges (e.g., safety, etc.), activities, and profitability of diversified
farms could help identify programs to better serve the overall needs of these farms, such as helping to scale up businesses that are
interested, and finding appropriate markets.
Priority Level: Medium
Implementation Target: Mid Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: UVM Food Systems Research Collaborative; UVM Extension; Lyndon State
College; Johnson State College; VAAFM; USDA
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NEK Food System Plan • Chapter Five • June 2011
2.2. Seek opportunities to promote the production of niche markets that are not being widely produced in the NEK if there is evidence of
market demand: aquaculture, honey, beans, poultry, hogs, sheep and goats. If there is not a known market demand, conduct feasibility
studies on these products. This can be accomplished through: secondary career and technical education, adult educational training
programs and workshops, financing opportunities, marketing and feasibility studies, matchmaking events, and by having adequate
processing and distribution facilities to meet the needs of production. If feasibility studies are conducted, identify infrastructure needs to
encourage broader market penetration.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Colleges; career and technical centers; business and technical assistance groups
(Vermont Small Business Development Center, UVM Extension, etc.); marketing firms; VAAFM
2.3. Develop a comprehensive, up-to-date list of Vermont-produced raw ingredients for value-added producers and Vermont Food Venture
Center clients that includes information on sourcing items such as honey, maple sugar, flour, beans, vegetables, fruits, beef, pork, poultry,
lamb, and cheese. The Farm to Plate Strategic Plan calls for a Food Atlas that would include such a list; this project could contribute to this
state-wide project. While the list will be primarily raw ingredients for value-added processors, it could also help inform food hub activity and
producer-consumer brokerage groups.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium (challenge will be in maintaining list over time).
Potential Implementing Actors and/or Funding Sources: UVM Center for Rural Studies; Center for an Agricultural Economy; St. J ALFA
GOAL 3.
The NEK food processing and manufacturing sector will grow, increasing value-added food
production and providing farmers and producers with additional local and regional markets.
3.1. Lightly process NEK-grown fruits and vegetables at community kitchens and processing facilities (e.g., the Vermont Food Venture
Center) for various markets including institutions. A concerted matchmaking effort is needed to 1.) find local food producers to grow and
sell specific quantities of items to be processed and 2.) broker relationships between these processed foods and institutions. Further,
processing facilities can serve as training sites for workforce development and as a facility to hold canning, cooking, and food processing
classes for the public.
Priority Level: Medium
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NEK Food System Plan • Chapter Five • June 2011
Implementation Target: Mid Term
Ease of Implementation: Medium (Inspection and safety could be challenging in community kitchens; could add too much value for
institutions to afford)
Potential Implementing Actors and/or Funding Sources: Vermont Food Bank; Center for an Agricultural Economy; schools and institutions
3.2. Address the bottleneck in meat slaughter by increasing meat processing capacity and by helping farmers to stagger their slaughter
dates throughout the year rather than only reserving dates in the fall. This may require technical assistance, education, and financial
incentives to over-winter animals so more spring and summer slaughter can occur. The Northeast Kingdom also needs additional
commercial meat processing capacity and more trained meat cutters to alleviate the seasonal bottleneck at the slaughterhouse. Further,
as transportation of livestock and livestock products is a challenge for many small and medium sized farmers, cost effective transportation
solutions should be addressed.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Slaughterhouse owners/Meat processors; UVM Extension; VAAFM
3.3. Explore opportunities in the NEK to support additional food processing endeavors, for example, mills along the Connecticut River and
other abandoned or underutilized facilities may be good sites to promote food system businesses, such as hydroponics, aquaculture, or
specialty food businesses.
Priority Level: Low
Implementation Target: Mid Term
Ease of Implementation: Difficult
Potential Implementing Actors and/or Funding Sources: NCIC, private investors and entrepreneurs, local economic development
corporations
3.4. Gauge the demand for local milk, and if there is adequate demand, explore the development of a milk-bottling facility in the NEK
that could bottle milk from farms to produce enough milk to be served in all NEK schools and institutions. The NEK could serve as a pilot
community for examining the demand for local milk, for local milk bottling, and for on-farm micro-processing. Also, micro-dairy processing
equipment could be used by some dairy farmers to make value-added dairy products on-site, such as cheese, or to sell milk on-site. A
market and policy study needs to be conducted if micro-processing is to succeed.
Priority Level: Medium
Implementation Target: Mid Term
Ease of Implementation: Difficult
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NEK Food System Plan • Chapter Five • June 2011
Potential Implementing Actors and/or Funding Sources: VAAFM; dairy farmers; agricultural entrepreneurs; UVM; schools and institutions;
micro-dairy processing equipment companies
3.5. Expand the practice of sending dairy beef (culled cows) to an NEK slaughterhouse to be processed into ground beef to sell to public
schools and institutions. There is a statewide feasibility study currently underway, and if the practice is deemed viable, efforts should be
make to promote this practice in the NEK, including marketing and education to for consumers, wholesale, and retail markets about dairy
beef. Once a market is established, business assistance would need to be provided to farmers. The NEK could serve as a pilot site for the
state, as there are already some farmers selling dairy beef to schools.
Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: The Vermont Food Bank; schools and institutions; dairy farmers; Center for an
Agricultural Economy; St. J ALFA; VAAFM; Sterling College; UVM Extension; Vermont Sustainable Jobs Fund
GOAL 4.
There will be a sufficient supply of storage, aggregation, distribution, telecommunications, and other
forms of on-farm and commercial infrastructure to meet increasing year-round consumer demand.
4.1. Create more distribution opportunities, including transportation, aggregation, and storage, for internal freight movement (e.g.,
Greensboro to Newport) and inbound/outbound movement of food systems/agricultural products. Coordinate the transportation system to
achieve maximum transportation efficiency (e.g., aggregation centers, full loads, etc.), which may require a freight plan for NEK agricultural
products (e.g., food, fiber, forest products, etc.).
Priority Level: High
Implementation Target: Mid Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: NVDA; GMFTS; CAE; St. J ALFA; Upper Valley Produce; Black River Produce;
food producers and processors
4.2. Expand and develop food hub models of distribution in the NEK, including third party brokerage systems, producer cooperatives,
and aggregation and storage infrastructure. A Food Hub “brokerage” and distribution system could provide local, community based
solutions to distribution bottlenecks. Food hub distribution activities include: online brokerage systems to link producers and consumers;
and distribution and aggregation infrastructure (including non-traditional forms such as root cellars, school facilities, etc.). Further,
producers could form cooperative arrangements of food hub distribution to allow pooled resources for equipment, storage, and distribution
infrastructure.
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Priority Level: Medium
Implementation Target: Immediate
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Green Mountain Farm Direct; CAE; St. J ALFA; various government and foundation
funders; Vermont Agriculture Innovation Center
4.3. Build a food distribution warehouse in either a newly built or renovated building with easy access to Interstate 91 to aggregate local
food from the area. This facility should include critically needed cold and freezer storage. Small and medium sized food producers could
utilize this location for food to be distributed to retail and institutional markets within the NEK or could be aggregated for transport to
Vermont, New England, New York, and Quebec markets.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: NVDA, NCIC, private investors, food hubs
GOAL 5.
The demand for local food will increase, local food consumption will rise, and appropriate marketing
channels will help drive the demand for local food up, including agritourism, regional marketing, buy
local campaigns, matchmaking and brokerage services, and education and awareness.
5.1. Support farmers seeking to sell to wholesalers and restaurants by assisting with either scaling up production and/or encouraging
aggregation by food hubs or producer coops. Because grocery stores typically cannot deal with many small producers and acquire the
majority of food through large wholesale distributors, food systems support groups can assist food producers interested in selling to these
markets, such as addressing GAP (Good Agricultural Practices) certification, distribution requirements, etc. Support groups and food
system organizations can also work with retail distributors to help promote and market local products.
Priority Level: Medium
Implementation Target: Near Term (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Grocery stores and markets; wholesale distributors; CAE; St. J ALFA; GMFTS;
UVM Center for Sustainable Agriculture; NOFA-VT
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5.2. Serve more local food at institutions. This will require consumer demand (e.g., from college students) as well institutional
administrative support. Some NEK institutions hire contracted food service providers (e.g., Lyndon State College). These large contractors
have their own distribution systems and it very difficult for food producers or small Vermont-based distributors (e.g., Upper Valley Produce)
to try to sell to these food service corporations. In order to capture the institutional market, it will be necessary for institutions to engage
in conversation with food service contactors (e.g., Arimark) about the increased desire to serve more local food and for food producers to
better understand the needs of these institutional buyers, such as consistent supply, quality, and price of products.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Lyndon State College; Arimark; local food groups;
5.3. Form multi-farm CSA or multi-farm buying club cooperatives, which would allow household and workplace CSA members more options
and could provide increased consumer interest in become CSA members. This cooperative arrangement would also allow farms to pool
distribution resources and to co-market the multi-farm CSA.
Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Farmers and food producers; USDA; NOFA-VT
5.4. Determine the necessary actions to make the current winter farmers’ markets more economically viable, such as marketing and
education. Also assess whether there is a demand for more winter farmers markets in the NEK. To help make these markets more viable,
farmers’ market boards could consider marketing to seasonal tourist markets (e.g., ski resorts), sourcing more variety of products, and
developing a website to highlight vendors and products.
Priority Level: Low
Implementation Target: Near Term
Ease of Implementation: Easy
Potential Implementing Actors and/or Funding Sources: NOFA-VT; farmers’ market boards
5.5. Market local foods and educate the public (individuals, tourists, businesses, and institutions) about the benefits of using local food to
increase demand for locally-grown products. Marketing local foods at establishments that attract tourists (resorts, inns, bed and breakfasts,
restaurants, etc.) will create additional markets for NEK farmers and food producers. Building a viable agritourism and culinary tourism
industry will help increase demand for local products, thus making them more available to local residents. There should be a concerted
effort to create more agritourism assets, and these assets should be well marketed.
Priority Level: High
Implementation Target: Near Term (Ongoing)
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NEK Food System Plan • Chapter Five • June 2011
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: NEKTTA; NVDA; CAE; St. J ALFA, Green Mountain Farm Direct, schools and
institutions, government agencies
GOAL 6.
Farm and food wastes will be recycled to produce compost and energy that will be used as
production inputs.
6.1. Support existing programs and facilities that support food and farm waste recycling (also called nutrient management), and develop
new programs and infrastructure. A major education campaign is needed to recycle nutrients into compost for soil, energy, or for
animal feed, although a major education campaign is needed. Actions include: increased training opportunities for on-farm and on-site
composting, composting education and marketing; sustainable farming methods to reduce wastes/reuse wastes (closed-loop nutrient
systems), policies that promote/require a percentage of composting by institutions, schools, and waste management companies, and
shared facilities and infrastructure to transfer and store compost.
Priority Level: High
Implementation Target: Mid Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Local waste management companies; Northeast Kingdom Waste Management
District; Highfields Center for Composting; food system funders network/foundations
6.2. All waste management districts should have adequate infrastructure to facilitate food waste and organic matter recycling. Nutrient
matter pick-up programs should be expanded and developed. Without proper distribution systems, there is no way to maximize the amount
of compost, animal feed, and energy that can be obtained from food and farm wastes. Food waste recycling programs rely on available
and efficient transportation, so building these systems is a priority. The NEK could also benefit from the development of a regional plan for
nutrient management and food waste recycling.
Priority Level: Medium
Implementation Target: Mid Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Northeast Kingdom Waste Management District; municipal waste management
districts; Highfields Center for Composting
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GOAL 7.
NEK residents will increasingly become more food secure; will have economic access to fresh,
healthy, and local foods; and food-related health outcomes will be improved.
7.1. Develop a comprehensive gleaning program in the NEK that includes the integration and coordination of new and existing communitybased efforts, agricultural gleaning, retail and food service recapture, and aggregation/distribution facilities. While there are several
thousand pounds of produce gleaned each year from NEK farms, much of this produce is not distributed in the NEK. The region needs a
comprehensive gleaning program, either through the expansion of the Vermont Foodbank gleaning program, the development of a new
region-wide wide gleaning program, or the integration and coordination of new and existing community-based efforts. Besides farms, foods
can also be gleaned from food processors, wholesalers, and retail establishment.
Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Vermont Food Bank; Northeast Kingdom Community Action; food shelves; GMFTS
7.2. Expand EBT machine usage for SNAP (Supplemental Nutrition Assistance Program) recipients and Farm to Family Coupons to every
farmers’ market in the NEK. The region could also consider an incentive program for using these payments, such an additional percentage
off.
Priority Level: High
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Farmers’ market boards and staff; NOFA-VT/Vermont Farmers’ Market Association
7.3. Form a diverse region-wide NEK Food Security Task Force to address hunger and food insecurity, particularly as it relates to the
regional food system. Duties could include: communicating food security needs to broader audiences and developing projects and
programs to improve food access, affordability, availability, and utilization of fresh, healthy, and local foods.
Priority Level: Medium
Implementation Target: Immediate (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: GMFTS; Area Agency on Aging; Northeast Kingdom Community Action; food shelf
staff; Vermont Department of Health; schools and institutions; community leaders and officials
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GOAL 8.
Agricultural land will remain open and available to future generations of farmers and the food system
will have increasingly positive impacts on environmental quality.
8.1. Develop new and support existing programs to increase access to farm land, including new localized/regional efforts to help place new
and existing farmers on underutilized land, both through land sales and leases. The NEK could develop a farm land inventory and GIS
database of potential land owners willing to lease land for agricultural use to farmers that is easily accessible to new and existing farmers.
Also develop an NEK-based land trust farm fund to raise more funds for farmland conservation.
Priority level: High
Implementation Target: Near Term (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: University of Vermont Extension/Center for Sustainable Agriculture; Vermont Land
Trust; NEK-based Land Trusts; NVDA; USDA
8.2. Encourage sustainable production and waste management methods that reduce negative environmental impacts. The use of grassfed livestock/rotational grazing methods could substantially reduce the use of energy-intensive and/or polluting farming inputs. Sustainable
farming methods that decrease the input of petroleum-based fertilizer and fuel should be considered a “best practice” to be shared among
farmers and to be taught by UVM Extension and other training organizations. Efforts to study farm viability of grass-fed farming and other
sustainable farming could further help promote these practices.
Priority Level: High
Implementation Target: Long Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: UVM Extension; Vermont Grass Growers Association; USDA Rural Development;
Sterling College; Lyndon State College; Vermont Technical Center
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GOAL 9.
Food systems and agriculture education, training, and workforce development will continue to be
developed and offered in primary, middle, secondary, and post secondary schools and training
programs, and the labor force for food systems will meet the needs of the food system sector.
9.1. Expand and coordinate food systems and agricultural education programs in secondary and post secondary schools. The NEK
already has a few innovative food systems and agriculture education programs in our secondary and post secondary schools (e.g., North
Country Career Center and Sterling College). Every technical and career center in the NEK should have a sustainable food systems
program offered as both a secondary educational program and as an adult training program, with the career pathways including: diversified
agriculture; meat and dairy processing; value-added entrepreneurs; and culinary arts with a local food/culinary tourism emphasis. Develop
articulated agreements between secondary schools and colleges to earn college credits and provide a continuum for food systems
education. Sustainable food systems curriculum could also be taught in civics, health, and science classes. An annual food systems
education and workforce development summit could help ensure regional coordination.
Priority Level: High
Implementation Target: Immediate (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Sterling College; Lyndon State College; Community College of Vermont; UVM
Extension; Center for an Agricultural Economy; career and technical education centers; food system industries; Vermont Technical College
9.2. Expand farm-to-school programs and school gardens to every public elementary, middle, and high school in the Northeast Kingdom.
Currently, there are several farm-to-school efforts, and these should also be coordinated to maximize effectiveness and to encourage
community buy-in.
Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: GMFTS; Vermont Youth Garden Project; St. Johnsbury ALFA; elementary, middle,
and secondary schools
9.3. Coordinate existing and develop new internship and apprenticeship programs for farms and food systems business in the NEK.
Several NEK farms and food system business currently offer internships. Scholarships and other incentives could increase participation
rate, as well as support from AmeriCorps, NOFA-VT, Vermont Department of Labor, and other internship/apprenticeship programs.
Priority Level: High
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Implementation Target: Near Term (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Vermont Department of Labor; Vermont Green Jobs program; Center for an
Agricultural Economy; NOFA-VT; AmeriCorps/Food Corp; GMFTS; colleges; secondary schools; career and technical education centers;
University of Vermont Farmer Apprenticeship Program
GOAL 10.
Support and leadership for food systems (e.g., economic development, workforce development,
financing, research, marketing, business planning, technical support, etc.) in the Northeast Kingdom
will be adequately coordinated to provide maximium support and these support organizations will
work to meet the needs of producers and to provide healthy, fresh, local food for all residents
10.1. Economic development organizations continue to support and fund farming and other food systems business endeavors as a
viable economic development tool. Private investment must also be encouraged for food production and for the marketing of local foods.
Identifying fruitful opportunities for investors will be essential.
Priority Level: High
Implementation Target: Immediate (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Northeastern Vermont Investment Corporation; community economic development
organizations; NVDA; private investors
10.2. NEK food system organizations work together to leverage more funds from philanthropic organizations and state and federal
government sources. An NEK Food Systems Collaborative, similar to the current NEK Collaborative, could help foster relationships to
leverage additional financial resources.
Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Center for an Agricultural Economy; GMFTS; St. J ALFA; Northeast Kingdom
Collaborative
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10.3. State-wide commercial lenders, as well as regional and municipal revolving loan funds, should increasingly consider funding
agricultural and food system enterprises. Communities can also partake in “slow money” lending to help with smaller-scale projects.
Priority Level: Medium
Implementation Target: Mid Term
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: commercial lenders; municipal revolving loan funds; slow money groups; regional/
local food system/farm funds
10.4. Towns and organizations coordinate to promote agritourism in the NEK, including: on-farm tours; local foods in restaurants, inns,
and bread and breakfasts; and tasting centers and other local food business tourist destinations. Develop an NEK-brand of products and
agritourism offerings.
Priority Level: Medium
Implementation Target: Near Term (Ongoing)
Ease of Implementation: Medium
Potential Implementing Actors and/or Funding Sources: Northeast Kingdom Travel and Tourism Association; local/regional chamber of
commerce; VAAFM; Vermont Fresh Network; marketing professionals
10.5. Ensure the continuation of free or affordable business assistance that is critical for businesses to start and to expand. Funds must be
continually pursued to keep programs staffed; and better coordination is needed to ensure effective coverage and communication.
Priority Level: High
Implementation Target: Immediate (Ongoing)
Ease of Implementation: Easy
Potential Implementing Actors and/or Funding Sources: Vermont Small Business Development Center; UVM Extension; Center for an
Agricultural Economy; Incubator without Walls program (Lyndon State College)
10.6. Develop a “how-to” food systems planning guidebook to support the inclusion of food systems and agricultural considerations in local
town plans and zoning ordinances that includes accessible data sources, methodology, mapping resources, and sample recommendations
such as land use polices that could support agriculture and food production at the local level. Planning commissions, zoning boards, and
local leaders could use this information to ensure local policies support agricultural development and the protection of prime agricultural
soils.
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Priority Level: Medium
Implementation Target: Near Term
Ease of Implementation: Easy
Potential Implementing Actors and/or Funding Sources: NVDA; Center for an Agricultural Economy Community Development Block Grants
10.7. Collaborate with Vermont Farm to Plate Network to coordinate implementation of the NEK Plan and the F2P Strategic Plan.
Priority Level: High
Implementation Target: Immediate (Ongoing)
Ease of Implementation: Easy
Potential Implementing Actors and/or Funding Sources: Vermont Sustainable Jobs Fund; Center for an Agricultural Economy; Green
Mountain Farm-to-School; St. J ALFA; other NEK-based food system organizations; farms and food producers; retail and wholesale
distributors; food security groups; stakeholders in the food/agricultural system
9.1. The NEK has a few innovative food systems and agriculture education programs in our secondary and post secondary
schools (e.g., North Country Career Center and Sterling College). Based on the premise that education and work force
development are economic development tools, these programs should be expanded and coordinated to ensure that the NEK
emerges as a state and national leader in sustainable food system education to provide our food producers and other food
system stakeholders (e.g., culinary) with an exceptionally qualified workforce. Each technical and career center in the NEK
should have a sustainable food systems program offered as both a secondary educational program and as an adult training
program. Food system career pathways could be established at these centers such as: diversified farming; meat and dairy
processing; agricultural entrepreneurs; and culinary arts with a local food/culinary tourism emphasis. Sustainable food systems
curriculum could also be taught in civics, health, and science classes. An annual food systems education and workforce
development summit could help ensure regional coordination. Further, articulated agreements between secondary schools and
colleges to earn college credits could be a way to increase the participation rate of food systems and agricultural programs at
secondary programs and to increase enrollment of adults who participate in career and technical education training courses and
programs.
Priority Level: High
Implementation Target: Immediate (Ongoing)
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NEK Food System Plan • Chapter Six • June 2011
chapter six
Plan Impementation
A successful strategic plan presents a pathway for implementation
that includes an understanding of where, who, and how the plan
will be implemented. Chapter Six discusses the food systems
clusters within the Northeast Kingdom where these strategies will
ultimately be enacted. It also proposes a network approach to
plan implementation, and discusses how the food system might
be tracked over time. The NEK Plan can only be successful if the
recommendations are implemented in a coordinated, participatory
manner with a high level of transparency and accountability.
6.1 NEK Food System Cluster Areas
Throughout the planning process, it was apparent there are at least
four food systems clusters in the NEK: Hardwick, Newport, St.
Johnsbury/Lyndon, and Essex County. Each cluster is at a different
level of development; for example, Hardwick is well-developed
and Essex is underdeveloped. Each cluster has unique challenges
and opportunities to best develop their local food systems, and
to contribute to a coordinated regional NEK food system. These
geographic clusters can best be described as a hub of food systems
activity revolving around a population center. Food system clusters,
as discussed in Chapter Four Section 4.3, are networks of interrelated businesses and organizations working together to strengthen
the food system industry (e.g., agriculture and value-added
production).
SWOT analyses were also developed for each identified food
systems cluster within the NEK. Hardwick is a relatively advanced
cluster, characterized by increasingly diversified production,
food processing and value added businesses, several retail
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establishments to purchase and consume local food, and waste
management systems that “close the loop” in the soil-to-soil food
system cycle. In contrast, Essex County is a largely undeveloped
cluster with few farms and food producers, virtually no processing
and distribution, has a very small demand for local food, and is
classified as a “food desert” with limited access by some residents
to fresh food or grocery stores. However, unique opportunities to
expand the food system in Essex County lie in abandoned and
underutilized manufacturing infrastructure along the Connecticut
River. Figure 6.1 shows a map of the NEK with a circle around each
cluster.
The Hardwick Cluster
The Hardwick cluster is a well developed food system cluster built
in part on the strong collaborative relationship among food systems
businesses working in conjunction with a civically inclined, active
community. It is nationally and internationally recognized for its
local food system. NEK towns in this cluster include Hardwick,
Greensboro, Craftsbury, Walden, and Stannard. The Hardwick area
also includes the towns of Cabot, Woodbury, Elmore, and Wolcott,
from Washington and Lamoille counties. There are also farmers
and food systems businesses from Wheelock, Glover, and Albany
that partake in Hardwick area food systems activities, and are more
inclined to associate with this cluster than the Newport area cluster
to the north. In the last 3-5 years, it is estimated (through nonstatistically valid methods) that approximately 150 food systemsrelated jobs have been created in the Hardwick cluster.
NEK Food System Plan • Chapter Six • June 2011
Figure 6.1. Food System Clusters within the NEK
• Strong local food sales: Food coops,
farmers’ markets, CSAs
• National, state, and regional funding
for food systems development projects
• Strong sense of place
However, there are also challenges,
weaknesses, and gaps in the Hardwick food
system. There is a lack of meat processing
facilities, not all schools have farm-toschool programs, there are no food systems
and agriculture education in the technical/
secondary education system, there are
somewhat uncoordinated food security
activities, and access to buy farmland can
be difficult. As the Hardwick system evolves,
it will also have to consider potential future
road blocks, such as ensuring the increasing
demand for local food matches supply and
working to make local food a viable choice for
residents of all income levels while providing
farmers a livable wage.
There are several strengths in the Hardwick cluster, including:
• Entrepreneurial value-added businesses and highly skilled
artisanal producers
• Diversified agricultural production
• High level of collaboration with strong leadership
• Processing facilities (e.g., Vermont Food Venture Center,
Hardwick Eco-Industrial Park)
• Regional Food Center (i.e. the Center for an Agricultural
Economy)
While it is already a strong cluster, there are
several opportunities to further develop the
Hardwick food system. The Center for an
Agricultural Economy’s food security and
access programs are assembling a variety of
community members to address food insecurity
and lack of access to affordable local foods.
The Vermont Food Venture Center will at
some point likely house much needed meat
processing facilities, and may serve as a temporary aggregation hub
for local food producers until a facility can be built in the NEK that
serves this function. The area is becoming an agritourism destination
not just for farms but for a variety of food systems businesses. The
additional processing capacity coupled with agritourism marketing
could help establish broader regional markets in the Northeastern
U.S. The “Taste of Place” concept is also strong in Hardwick and
will likely be a future marketing opportunity. The Hardwick cluster is
currently a model for the nation, and as other clusters develop in the
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NEK Food System Plan • Chapter Six • June 2011
NEK, the entire NEK will be regarded as a model of excellence.
Lyndon/St. Johnsbury Cluster
The Lyndon/St. Johnsbury Cluster is a growing vibrant area with
many opportunities for further development. Towns in this cluster
include: St. Johnsbury, Peacham, Ryegate, Barnet, Groton,
Waterford, Danville, Lyndonville, Burke, Kirby, Wheelock, and
Sutton. The area has one of the oldest and best selling farmers’
markets in Vermont, has several diversified farms, a food coop, and
restaurants and inns that serve local food. There are established
farm-to-school and institution programs. St. Johnsbury is the home
of strong local food systems support groups including: St. J ALFA,
UVM Extension, Area Agency on Aging, Northern Communities
Investment Corporation, and Northeastern Vermont Development
Association. The area also has a federally certified slaughterhouse.
Despite its strengths and continued growth, there are a few gaps in
the local food system. The cluster does not have many processing
facilities, nor does it have aggregation and distribution infrastructure.
There is a lack of coordination between food system activity between
Lyndonville and St. Johnsbury, which must be reconciled if the area
is to take full advantage of opportunities to fully advance the food
system cluster.
Because the Lyndon/St. Johnsbury cluster is located along major
transportation and freight corridors, including Interstate 91, Intestate
93, and Route 2, the area is ideal for aggregation and distribution
facilities. There has been recent interest by members of St. J ALFA
to undertake an online market, which could help increase sales of
local food, and would move the area toward becoming a true local
food hub. Lyndon State College is also developing their first food
systems program for the emerging Center for Rural Entrepreneurship
that will train students in value-added processing and food systems
entrepreneurship. This cluster will undoubtedly continue to grow its
food system and will likely emerge as a leader moving the NEK and
Vermont forward.
Newport Cluster
Newport is surrounded by many farms, particularly in Newport
Town, Westfield, Troy, and Derby. Other towns in the cluster include
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Jay, Lowell, Coventry, Holland, Irasburg, Brownington, Barton, and
Westmore. Many of the farms produce dairy, yet increasingly farms
are diversifying. Butterworks Farm of Westfield is one of Vermont’s
most successful, well known diversified farms. The area is home
to a highly utilized state-inspected meat processing facility, Brault’s
Market.
Newport’s leaders are very supportive of food systems development.
Planning and economic development leaders in the area are
embracing the food system as a way to meet several goals such
as better quality of life, reduced poverty, increased job creation,
and better nutrition for all residents. There is also strong leadership
in farm-to-school and institutional buying, as evidenced by Green
Mountain Farm to School. Groups in the area are embracing
food systems as a key component of education and workforce
development, including North Country Career Center and Northeast
Kingdom Community Action.
The Newport area has a number of weaknesses and gaps to
address, including: few food processing facilities, lack of markets for
local food, and minimal distribution infrastructure. The area will face
challenges as it continues to develop its food system because of the
poverty and unemployment that plague the area, and it will be difficult
for many residents to afford local food, especially value-added
products. It is also located geographically far from other Vermont
and regional metro markets (with Montreal and Sherbrook, QC being
the exception), so there is the additional challenge of getting food
to these markets, and getting local food produced in other areas of
Vermont up to Newport.
However, the leaders in the food system in the Newport area
embracing these challenges and moving forward with several
projects that will help transform the region. Jay Peak Resort is
purchasing more local foods, and building a “green” conference
facility that will offer local foods. The city has adopted form-based
codes, a type of zoning that limits development of farm land and
encourages community gardens and other city-based agricultural
activities. The city may also become a free trade zone, which could
promote agricultural exchanges with Canada and further foster
economic opportunities for local food systems businesses. Many
groups are proactively working together to coordinate the activities
NEK Food System Plan • Chapter Six • June 2011
that are currently occurring and are also collaborating to plan for
future activities.
Essex County
Essex County lies along the Connecticut River, and its land is
primarily forested. The food system is largely undeveloped with
little local food systems activity. There not many farms in the county.
There are few stores and restaurants in the county that sell food, and
even fewer that sell local foods. The county is extremely rural and by
far the least densely populated in the state. Portions of Essex County
are considered food deserts, with 550 low income individuals having
low access to food. The rate of food insecurity in Essex is almost
17%, higher than the U.S. average.
The few farms in the county are fairly diversified, and include maple
producers, cut Christmas tree farms, an apiary, vegetable farms, and
diversified dairies. There is a farmers’ market, a farm stand, and a
few farms that sell directly from the farm. Some schools also have
farm-to-school programs, and there are several local 4-H clubs that
focus on agriculture.
Despite the lack of food system activities, there are tremendous
opportunities for this cluster. Along the Connecticut River in Vermont
and across the river in Coos County, New Hampshire are several
abandoned mills that could potentially serve as a facility for food
manufacturing or hydroponics. Leaders in Coos County are currently
exploring opportunities to expand the food system cluster, and have
recently partnered with leaders in Essex County and the NEK. As
new businesses take root in the area, it will be essential to work
together to build the food systems cluster. Land in this county is also
the most affordable in the state, and efforts could be made to secure
land for agricultural uses and to attract new farmers to the area.
Finally, several organizations from both Essex County and Coos
County have recently partnered to discuss strategies to help combat
food insecurity in the area, as both Vermont and New Hampshire
counties have residents living in food deserts.
6.2 Developing an Implementation Network
While we know there are strong and emerging clusters to implement
strategies, these clusters cannot work in isolation. To develop a
true regional food system, each cluster will need with the others.
Furthermore, groups and individuals across the food system—from
farmers to food shelf staff to farm-to-school groups--must collaborate
and see themselves as part of the larger regional NEK food system.
To successfully implement the plan, there needs to be a strong
understanding of which actors (organizations and individuals)
can work together to carry out the recommendations and
provide governance for the regional food systems development.
A governance network, as defined in Chapter Four, consists
of organizations and individuals joined together in the pursuit
of common goals. A food systems governance network in the
NEK will need to be diverse and consist of many groups and
individuals: farmers, food producers, value-added processors,
wholesale distributors, retail establishments, nutrient management
organizations, land conversation groups, food security groups, local
leaders, town planners, farm-to-school organizations, economic
development organizations, and others.
The NEK Plan was developed in accordance with the Vermont Farm
to Plate (F2P) Strategic Plan, which should prove to be an advantage
for the region. Staff members developing the NEK Plan met regularly
with the Farm to Plate staff to share similarities and differences in the
process and findings. As Vermont’s overarching food systems plan,
F2P does much of the heavy lifting in evaluating present and future
food system components, and identifying high priority strategies.
This plan will help regions and communities within Vermont to further
develop their food systems. The NEK is in a unique position to work
with the developing Farm to Plate implementation network because
of its advanced food systems clusters and because the NEK now has
its own specialized regional plan, which could ultimately serve as a
model for other communities.
The Farm to Plate statewide plan cites the importance of effective
implementation and presented a series of measures to track the
progress toward meeting the goals. While performance measures
can be used to help show accountability, they do not ensure
101
NEK Food System Plan • Chapter Six • June 2011
action and implementation. Accountability is
traditionally defined as the obligation to give
a description of one’s actions to someone
else (Scott, 2006). This relationship is clearly
evident in many of the market transactions
that make up the food system: for example,
dairy producers who bring milk to market are
accountable to the consumers that purchase
those products. Accountability is more complex
and harder to illustrate in a network system.
Figure 6.2
The CAE worked with a team of UVM students
and professors to develop a governance
network map identifying the key actors in the
NEK, their roles and activities, and how they
may go about implementing the plan in a
coordinated manner. Although this map will
likely evolve over time, the model presents
one possible way to implement the extensive
recommended strategies and action items.
The implementation structure being suggested
here draws on an emerging body of network
development research that calls for the
assemblage of robust social networks that are
tied together through discrete functions and
resource flows. The figure presented aligns
with the NEK Plan food systems model with
the range of groups and organizations that
may possibly contribute to the successful
implementation of the NEK Plan. Ideally,
plans of any form will want to avoid the “dusty
report” syndrome by having real resources
and the political capital to implement all or
parts of the plan. Groups and individuals
need to be accountable for both ensuring adequate participation on
the development of the plan as well as ensuring a fair and equitable
distribution of resources to implement the plan. To a certain extent
then, a food system will need to develop its own governance
capacity.
102
With respect to the complexity of food systems actors, including
support systems groups, accountability is less than clear. How
can the network that will be developed to implement the plan be
accountable, as well as effective? The NEK Plan was developed
for NVDA, and as the regional planning commission as well as
the regional economic development corporation, it will have the
ultimate responsibility to ensure progress is being made toward
NEK Food System Plan • Chapter Six • June 2011
implementation of the strategies. However, it will take a host of
groups and individuals working together to guarantee success.
Whether the NEK Plan is implemented by a designed network
similarly to the proposed model in Figure 6.2 or a different form, there
will need to be a high level of coordination.
Effective governance focuses on the emerging components of
a system. A food system is a complex, adaptive system that is
constantly changing. In order to identify the emergent components
of the system, governance networks should be sure to combine
objective analysis with the subjective experience of system actors.
Relationships are also central to the functioning of the food system
and the governance network. Process and information flow is critical.
Regardless of any one group or network, the food system will
exist as producers and distributors in the area attempt to meet the
individual and institutional demand for food products.
The emergent role of a NEK food system network will be to facilitate
relationships and bring actors together. Since some of these goals
(e.g., maximizing food affordability for low-income individuals) can
be seen as in conflict with other goals (e.g., maximizing revenue
for local producers), the governance network’s role in many ways is
facilitation of communication in a way that fosters collaboration and
innovation. In many ways, the governance network increases the
strength of network ties by aligning actor goals and strategies. The
strength and tightness of ties impacts the accountability structures
and performance management systems.
The structure of the NEK food system governance network could
include a steering committee to lead the overall effort, comprised
of different members of the working groups, local farmers, a
representative staff member from Farm to Plate, and others. This
committee could also include current members of the NEK Food
Systems Advisory Committee that helped guide the development
of the NEK Plan. The steering committee should adopt democratic
practices, such as formal processes for appointing members,
democratic decision making structures, and open communication
policies with other network actors and the public. The steering
committee’s responsibilities include network coordination, setting
network priorities, planning, relationship building, evaluation and
performance management, securing funding for projects, network-
wide communications, commissioning and sharing research, and
technical assistance.
For each aspect of the food system model, there could be a working
group to focus on implementing relevant plan objectives and
strategies. The working groups are comprised of different actors in
each area of focus. In addition, there are two working groups to meet
the specific needs of the NEK in terms of food security and improved
nutrition. The proposed working groups are as follows: Farmers/
Production, Processing, Wholesale Distribution, Retail Distribution,
Public Nutrition/Farm-to-School, Food Security, Consumption/
Consumer Demand,Waste Management and Production Inputs.
Surrounding the working groups are the various communities of
practice with vested interests in the decisions of the network. A
community of practices is a group of people who share common
concerns about a topic and interact with one another to share
information to help solve problems (Snyder et al. 2003). These
communities of practice would communicate their needs and
interests and contribute different resources to the working groups
and network as a whole.
There would be resource and information flows from the steering
committee to the working groups and vice versa. The network needs
strong and diverse relationships to function well and meet the needs
of its working groups and communities of practice. The success of
the governance network will be its ability to embrace and leverage
the emergent components of the system, democratically anchor
itself, and define clear performance measures that incorporate the
various interests of the network actors.
Performance measures should be tied to stakeholder accountability
for implementation, and citizen participation should be encouraged
in plan implementation. Through incorporating diverse perspectives,
governance networks may combine objective analysis with the
subjective experience of system actors to identify and harness
emerging opportunities.
The success of the NEK food system plan implementation also
hinges on its ability to contextualize itself within the larger Farm to
Plate framework. As a regional plan, it can focus on the goals and
strategies of Farm to Plate that are most pertinent to the unique
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NEK Food System Plan • Chapter Six • June 2011
characteristics of the NEK. A robust performance management
framework in combination with a democratically anchored
implementation process could set the stage for a sustainable NEK
regional food system economy.
6.3 Tracking the Food System over Time
The performance measurement framework developed for the NEK
Plan consists of a logical model approach that ties the broad ten
goals (impacts) to targets (outcomes) with corresponding measures
(outputs). Taking a participatory approach, there was a concerted
effort to get as much input as possible from various stakeholders,
including local experts, farmers, CAE board members, and staff.
Measures were also chosen by the standard of being simple, valid,
clearly defined, reliable, measurable, and quantifiable (Levinson,
1999). Some of the data needed for the indicators are available from
readily obtained sources, while other critical data are unknown and
will need to be collected via surveys or other data collection methods.
The CAE considered two different approaches to developing a
measurement framework: a logic model with measures intended to
determine if specific targets and goals are being met over a period
of time, and a food cycle framework, where each component of the
food cycle has measures that can help understand the impact of and
overall strength of a certain component. Measures were originally
framed within the food system cycle. However, as goals were
developed through a participatory process, it became clear that an
outcome-based model for measures would best track trends over
time and help determine if goals are being met.
There are only a few studies that have presented frameworks to
measure local or regional food systems. The studies that have
been published are primarily outcome based models, like the one
presented in this plan. Another approach to measuring food systems
is to choose a small number of very relevant metrics. Ken Meter, in
his article “Evaluating Farm and Food Systems in the US,” selects
one specific indicator that he has found to be a keystone indicator,
signifying the overall strength of a local food system. Meter chooses
the evaluation metric “the strength of responsive local credit sources”
because it signifies whether wealth is staying in a community or
exiting it, and provides an overall assessment of the strength of the
104
local farming economy.
For the NEK plan, we have assembled a wide variety of metrics to
assess the food system. There are a number of specific quantitative
targets for each of the 10 broad goals. The targets and measures
are presented in Chapter Two with the goals. Targets include a time
frame, and are either immediate, near-, mid-, or long term. The target
time frames were based on a variety of qualitative and quantitative
data, and in all cases there is baseline data. For the targets with no
base line data, we did not include implementation time frames.
These targets are primarily based on existing data, although for
some targets there is no available data. Therefore, it will be important
to seek data through surveys and other methods to develop
measures for these targets. For example, there has not been a
method developed to accurately estimate local food consumption as
a percentage of total food consumption. In these cases, an NEK food
systems survey is indicated where data still needs to be collected.
These targets and measures are presented as a framework, and will
likely be adapted overtime with the emergence of new data collection
and evaluation systems.
The Regional Food Systems Plan for Vermont’s Northeast Kingdom
serves as a guide to develop a food system that will reap multiple
benefits for the region. The work in itself is only a plan, and it will be
up to the people in the NEK working in concert to make the vision of
a vibrant food system a reality.
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The Regional Food System Plan for Vermont’s Northeast Kingdom can be
downloaded online at www.nvda.net or www.hardwickagriculture.org. For
more information, please contact:
Dave Snedeker, Planning Director
Northeastern Vermont Development Association
36 Eastern Avenue
St. Johnsbury, VT 05819
(802) 748-5181 ext. 15
dsnedeker@nvda.net