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Food Systems & Policy

Students Harvest the Future at Local Colleges

Kristen A. Schmitt | July 03, 2013 | Food Systems & Policy

Farming with draft horses at Sterling College

The agriculture renaissance is upon us. With the growing demand for agriculture graduates, Vermont colleges are leading the way with a variety of agriculture and food-related degrees aimed at preparing students for one of the fastest growing green job fields in the United States. Organic farming, sustainable food systems, nutrition, and animal health are taking center stage during this unique era when environmental and sustainable issues span the globe.

Humane Heft

Caroline Abels | September 01, 2011 | Food Systems & Policy

Royal Laroque outside the entrance to his slaughterhouse

Chalk up another “first” for Vermont.

The state was the first to outlaw slavery, the first to legalize civil unions, and the first to pass a single-payer health care law, among other singular achievements. It may not be as significant, but the fact that Vermont recently became the first state to require local slaughterhouses to file a written humane handling plan falls in line with the state’s tradition of leading the way on moral issues.

What Washington Just Did—Food Safety

Dave Rogers | March 01, 2011 | Food Systems & Policy

President Barack Obama signs H.R. 2751, the “FDA Food Safety Modernization Act,” in the Oval Office, January 4, 2011.

In May of 2009, then-governor Douglas signed legislation that created the Vermont Farm to Plate Program. Over the following 18 months, hundreds of Vermonters came together at Farm to Plate Regional Food Summits to share ideas and strategies to support new farm and food enterprises and to strengthen local and regional markets for Vermont’s agricultural products. On January 12 of this year, in a packed room at the Vermont State House, the fruit of this excellent effort was presented in a comprehensive, 10-year strategic plan for new investments, programs, and legislation to support the continued development of Vermont’s local food system.

A Boost to the Butchers

Julia Shipley | December 01, 2009 | Food Systems & Policy

Tony Brault and Gary Barnes

In March 2009, in an attempt to help strengthen Vermont’s meat-processing infrastructure, the Vermont Farm Viability Enhancement Program awarded $40,000 in grants to four facilities. For recipient Tony Brault, it was perfect timing; he had been planning to add on a spiffy retail area to his slaughterhouse. But for grantee Gary Barnes, who runs a meat market, the amount he was awarded would barely begin to cover the cost of adding on a separate processing area for wild game, so as of this writing, he had not collected the grant funds. Nevertheless, the grants helped both of these meat facilities in northern Vermont, with and without funding, and here’s how.

An Interview with Tom Stearns

Caroline Abels | June 01, 2008 | Food Systems & Policy

Tom Stearns with his daughters, Ruby and Cora.

High Mowing Organic Seeds is a thriving Vermont company that sells to gardeners and farmers around the country. In January, High Mowing became one of four plaintiffs in a lawsuit that asks the federal government to postpone the release of genetically modified (GMO) sugar beets until a more rigorous environmental analysis is done. (Sugar beets are used to make sugar; table beets are the ones we eat.) Tom Stearns, founder and president of High Mowing Seeds, talked with Local Banquet about his company’s decision to join the lawsuit. – Caroline Abels

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

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