Plan Overview

GOALOBJECTIVESTAGS
1. Food system economic output, employment, and establishments in Vermont will increase.1.1 Food system economic output will increase by $3 billion (a 26.5% increase) by 2030.
1.2 There will be 5,000 net new food sector jobs by 2030.
1.3 There will be 350 net new farm and food establishments in Vermont by 2030.
1.4 The number of farm and food businesses with either employee ownership and/or cooperative ownership will increase.		Good/Local Food Economies; Workforce Development; Agriculture & Food Production: Farm & Producer Business Support;

2. Demand for Vermont food will increase.
2.1 By 2030, Vermont food products will be 25% of all in-state food purchases, by dollar value.
2.2 By 2030, the aggregate total of Vermont products sold in the Northeast will increase, by dollar value.
2.3 In-state sales will increase for each product category (e.g., dairy, meat, produce, grain).
2.4 Vermont product sales will increase for each market channel within Vermont.
2.5 Vermont value-added food producers, in aggregate, will increase their total purchases of Vermont ingredients.
Good/Local Food Economies; Agriculture & Food production; Livestock & Dairy

3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
3.1 Aggregate sales of all Vermont products will increase by $100 million.
3.2 Sales of certified organic Vermont products will increase by 20%.
3.3 The market value of cow dairy farms reporting sales between $100,000–$999,999 will increase.
3.4 At least 51% of all Vermont farms will report positive net farm income.
3.5 The total economic output of value-added dairy processing businesses will increase by 10%.
3.6 The number of dairy processing facilities will increase by 10%.
3.7 The total combined throughput capacity of Vermont state- and USDA-inspected slaughter and meat processing facilities will increase 25% by 2030.
3.8 The percentage of farm and food businesses reporting sufficient access to shared-use and/or co-packing facilities will increase.
3.9 The percentage of farm and food businesses who report sufficient access to freight, food hubs, and wholesale distribution services will increase.
3.10 The number of business and technical assistance providers available to support farm and food businesses will increase by 33.
3.11 The amount of financial capital made available annually to farm and food businesses will increase.
3.12 Data points and ways to measure racial equity in relation to access to capital, state and federal funding, and philanthropic funding will be identified and created, under BIPOC leadership.
3.13 The number of farms and food businesses reporting that state regulations are scale appropriate will increase.
Good/Local Food Economies; Equity & Justice; Supply Chain Infrastructure; Food Aggregation & Food Hubs; Food Processing; Food Transport; Food Storage; Agriculture & Food Production: Farm & Producer Business Support; Livestock & Dairy

4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
4.1 Median wages for all job categories in the food system will, at minimum, match the Vermont Livable Wage.
4.2 The number of farmers reporting farming as their primary occupation will increase.
4.3 An assessment tool for farm and food workplace benefit availability will be created.
4.4 The number of farm and food enterprises with Vermont Occupational Safety and Health Agency (VOSHA) violations will decrease.
4.5 Data points and ways to measure racial equity in relation to wages and safe, healthy, and supportive workplaces will be identified and created, under BIPOC leadership.
4.6 An assessment tool for fair treatment of food system employees, including those without resident status, will be created.
Good/Local Food Economies; Labor/Food Workers; Food Worker Wages; Worker Safety;

5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
5.1 The number of food system employers who report labor shortages will decrease.
5.2 The number of K–12 schools offering food system-related curriculum and/or career information will increase.
5.3 The percentage of graduates from Career & Technical Education agricultural, natural resource, and culinary programs who are employed or enrolled in further study in their field will increase.
5.4 The percentage of graduates from Vermont’s postsecondary food and agricultural education programs employed in Vermont’s food system will increase.
5.5 The number of students enrolled in food system related licensed apprenticeship, certificate, and stackable credential programs will increase.
Good/Local Food Economies; Equity & Justice; Agriculture & Food Production: Farm & Producer Business Support; Workforce Development; Labor/Food Workers
GOALOBJECTIVESTAGS

6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
6.1 Investment in climate-related research, and adaptive practices, programs, and infrastructure will increase.
6.2 The total acreage in adaptive conservation practices will increase by 35%.
6.3 Aggregate greenhouse gas emissions from agriculture will decrease by 15%.
6.4 Aggregate greenhouse gas emissions from non-farm food enterprises will decrease.
Climate Mitigation; Agriculture & Food Production; Farm & Producer Business Support; Land & Resource Use; Conservation & Land Management; Emergency Response; Food Security; Research & Innovation; Good Food Governance

7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
7.1 The Lake Champlain Total Maximum Daily Load (TMDL) goals for agricultural pollutants will be met.
7.2 River and stream miles impaired or altered by agriculture will decrease by 20%.
7.3 A statewide soil health database and monitoring program will be established.
7.4 At least 95% of Vermont’s federal appropriation for Environmental Quality Incentives Program (EQIP) and the Conservation Stewardship Program (CSP) will be obligated each year.
7.5 The pounds of pesticides used per year will decrease by 20%.
7.6 The total acreage and number of farms enrolled in the Vermont Environmental Stewardship Program will increase.
7.7 Vermont will establish a Payment for Ecosystem Services (PES) program or join a regional PES program.
7.8 The percentage of Vermont residents reporting that agriculture has a positive impact on environmental quality will increase.
7.9 Vermont will establish a baseline measurement of carbon sequestered on farmland.
7.10 The number of farms utilizing state water quality programs intended to expand nutrient and manure management practice implementation will increase.
Climate Mitigation; Agriculture & Food Production; Farm & Producer Business Support; Climate Mitigation; Land & Resource Use; Water Use; Conservation & Land Management

8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
8.1 Total acres of conserved farmland will increase by 30,000 acres.
8.2 The total acreage of actively farmed prime agricultural soils and soils of statewide significance will be maintained or increase.
8.3 The per acre cost of agricultural land will stabilize or increase no more than 10% by 2030.
8.4 The percentage of beginning farmers in Vermont reporting farmland is affordable will increase.
8.5 The number of farmers utilizing the Vermont Land Trust’s Farmland Access Program and other land access-oriented programs will increase.
8.6 Data points and ways to measure racial equity in relation to farmland access and land-use planning decisions will be identified and created, under BIPOC leadership.
8.7 By 2030 the total area of farmland converted to urban and highly developed (UHD) land use and/or low-density residential (LDR) will not exceed 5,000 acres.
Climate Mitigation; Agriculture & Food Production; Farm & Producer Business Support; Climate Mitigation; Land & Resource Use; Land Access; Preserving Farmland; Equity & Justice; Young, Beginning, and Small (YBS) Farmers;

9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
9.1 At least 90% of produce grown in Vermont is sold or donated.
9.2 Food rescued from Vermont farms, processors, distributors, and retailers will increase.
9.3 The pounds per capita of food waste disposed of by Vermont households and commercial businesses will decrease by 55%.
9.4 At least 90% of household food waste will be diverted from the solid waste stream.
9.5 At least 75% of Vermont residents will report that composting or managing food scraps is easy.
9.6 Vermont’s capacity for food recovery, composting, and anaerobic digestion will increase by 46,000 tons.
Climate Mitigation; Agriculture & Food Production; Good/Local Food Economies; Food Waste; Household Food Waste; Commerical Food Waste
GOALOBJECTIVESTAGS

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10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
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10.1 Vermont will produce an increasing amount of food that fulfills the nutritional needs of people in Vermont.
10.2 Diverse cultural groups in Vermont will increasingly report that their food needs are met by Vermont producers.
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Nutrition & Health; Food Security; Good/Local Food Economies; Agriculture & Food Production; Equity & Justice; Food Sovereignty

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11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
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11.1 The number of Vermonters earning a livable wage will increase.
11.2 At least 98% of Vermonters will report buying food directly from farmers or buying local food at a retail store or restaurant within the past year.
11.3 Funding for supplemental support programs that provide access to local food (including 3SquaresVT and Health Care Shares, etc.) will increase.
11.4 At least 85% of the benefits made available through Farm to Family and Crop Cash will be utilized, by dollar amount.
11.5 An increasing percentage of those eligible for supplemental support programs in the state will be enrolled.
11.6 Data points and ways to measure racial equity in relation to food access programs and their utilization and efficacy will be identified and created, under BIPOC leadership.
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Good/Local Food Economies; Food Security; Nutrition & Health; Purchasing Power (consumers); Food & Income Assistance (SNAP, WIC, etc.); Wage Policy, General; Equity & Justice;

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12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
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12.1 The number of retail grocers selling local food will increase.
12.2 An increasing percentage of retail locations which accept 3SquaresVT will stock adequate healthy food to serve as a primary food source.
12.3 The percentage of farmers markets and other direct sales venues that accept 3SquaresVT will increase.
12.4 An increasing percentage of Vermont households without access to a car will live within half a mile of a retail market and/or within half a mile of public transportation.
12.5 An increasing percentage of Vermont residents will live within ten miles of a retail market.
12.6 Local food will be available at all food shelves and other charitable food outlets.
12.7 At least 50% of K–12 schools will spend 20% of their food budget on local food.
12.8 The percentage of state colleges which spend at least 20% of their food budget on local food will increase.
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Food Security; Nutrition & Health; Food Access (consumer); Good/Local Food Economies; Public transport & infrastructure; Food Availability (retailers); Alternative food distribution tactics; Food in Public Institutions; Food in Schools

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13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.
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13.1 At least 90% of Vermonters will hunt, fish, forage, grow, or barter local food each year.
13.2 At least 75% of K–12 schools will integrate Farm to School education into their curriculum.
13.3 An assessment tool and metrics to track agricultural literacy will be established.
13.4 More Vermont residents who desire to produce their own food will have the ability to do so.
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Food Sovereignty; Community Food Growing; Equity & Justice; Food Security; Nutrition & Health; Culture Shift (Good Food Movement); School Curricula; Good Food Governance; Monitoring, Evaluation, and Learning
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14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.		<!–td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}–>
14.1 Vermont will establish a statewide food security plan.
14.2 The Vermont Agency of Agriculture, Food & Markets’ Annex in the State of Vermont’s Emergency Management Plan will include protocols for addressing food access and security during an emergency, based on lessons learned during the COVID-19 pandemic.
14.3 An assessment tool and metrics for food system emergency preparedness will be established.		<!–td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}–>
Good/Local Food Economies; Nutrition & Health; Food Security; Good/Local Food Economies; Emergency Response; Good Food Governance; Monitoring, Evaluation, and Learning; Climate Mitigation
GOALOBJECTIVESTAGS


15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.

15.1 Data points, and ways to measure racial equity in relation to access to capital, state and federal funding, and philanthropic funding will be identified and created, under BIPOC leadership.
15.2 Data points and ways to measure racial equity in relation to wages and safe, healthy, and supportive workplaces will be identified and created, under BIPOC leadership.
15.3 Data points and ways to measure racial equity in relation to farmland access and land-use planning decisions will be identified and created, under BIPOC leadership.
15.4 Data points and ways to measure racial equity in relation to food access programs and their utilization and efficacy will be identified and created, under BIPOC leadership.

Equity & Justice; Good Food Governance; Leadership/Staffing; Monitoring, Evaluation, and Learning

Priority Strategies

GOAL (Corresponding)STRATEGYTAGSCorresponding Goals
1, 3, 6, 81. Provide at least $1.5 million in annual funding to the Working Lands Enterprise Fund. These grant funds are a unique and critical source of capital that accelerate innovation and sustainability in Vermont food system businesses.Good Food Governance; Funding & Investment Strategies; Land Access1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
1, 3, 152. Establish funding mechanisms (e.g., agricultural loan loss reserve, farm-transfer financing) to address specific food system investment gaps (e.g., for women and BIPOC-owned businesses).Good Food Governance; Funding & Investment Strategies; Land Access1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 3, 6, 8, 153. Improve funding opportunities and create equitable access for BIPOC organizations and BIPOCowned businesses by developing multi-year, unrestricted BIPOC-centered grants and loan programs, while removing barriers such as unnecessarily long grant application processes, and combating explicit and implicit bias against BIPOC communities.Good Food Governance; Funding & Investment Strategies; Equity & Justice1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 2, 154. Rebuild Vermont’s restaurant industry with equitable grant programs and business assistance, and provide local purchasing incentives to support the expansion of farm-to-table relationships.Good/Local Food Economies; Small Business Support; Agriculture & Food Production; Public Messaging & Marketing; Culture Shift (Good Food Movement)1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 2, 35. Support stabilization and revitalization of the dairy industry through: (1) a comprehensive dairy products marketing program focused on quality that would assist producers with limited marketing budgets; (2) by expanding opportunities to differentiate the milk supply by supporting farms and processors to increase production capacity for higher-attribute milk; (3) increased capital investment and funding for dairy processing, storage, and co-packing (particularly for cheese, yogurt, butter, etc).Agriculture & Food Production; Farm & Producer Business Support; Funding & Investment Strategies; Public Messaging & Marketing; Culture Shift (Good Food Movement); Livestock & Dairy1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
1, 3, 106. To increase the availability of local meat, improve productivity and processing capacity at Vermont meat slaughter and processing facilities through investment in plant upgrades, new facilities, technical assistance, and workforce development.Good Food Governance; Funding & Investment Strategies; Supply Chain Infrastructure; Food Processing; Workforce Development; Training & Education, General1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
1, 3, 6, 8, 12, 147. Make significant investment in storage, processing, and distribution infrastructure in order to enhance product innovation and quality across all Vermont food products, expand regional market access for businesses, and increase the resilience of local supply chains. This includes investments in new facilities, upgrades and maintenance to existing facilities, and energy efficiency and renewable energy incentives for food system infrastructure.Good Food Governance; Regional Collaboration; Funding & Investment Strategies; Supply Chain Infrastructure; Food Processing; Workforce Development; Training & Education, General; Climate Mitigation; Good/Local Food Economies1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.
1, 2, 3, 10, 128. Support product-specific value chain development. Strategies include bringing producers, distributors, and buyers together at matchmaking events, assisting producer-driven aggregation, distribution, and marketing enterprises, and funding the development of market opportunities in the Northeast.Supply Chain Infrastructure; Food Processing; Food Transport; Food Aggregation & Food Hubs; Good/Local Food Economies; Producer Market Access; Good Food Governance; Funding & Investment Strategies1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
1, 3, 8, 13, 159. Expand funding for existing programs dedicated to farmland access and conservation, and leverage this funding to increase land access through flexible and new ownership financing mechanisms, policies, and models. Examples include performance mortgages, shared equity models, ground leases, appropriation of $3 million in low-cost capital to a Community Development Financial Institution or other lender, policy incentives to encourage multiple tenants or owners on larger tracts of land, and low-cost and long-term farm leasing on publicly held lands. There must be particular emphasis on the needs of beginning, socially disadvantaged, and BIPOC farmers.Good Food Governance; Legislation; Funding & Investment Strategies; Land Access; Equity & Justice; Agriculture & Food Production; Farm & Producer Business Support; Young, Beginning, and Small (YBS) Farmers1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 3, 8, 1510. Fully fund VHCB through the Property Transfer Tax Fund, and allocate $3 million annually to their Farm & Forest Viability program, expanding their capacity to provide critical business and technical assistance services to farms and forest product businesses of all types across Vermont.Good Food Governance; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 3, 811. Fund at least eight FTE additional business assistance provider positions to assist farmers with transfer and succession planning, access to capital, farm management, planning for transition or diversification to other products, and sales and marketing. This estimate includes four FTEs needed to work with dairy farms and two FTEs needed to work with other types of farms, specifically on succession planning.Good Food Governance; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture; Livestock & Dairy1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
1, 3, 1012. Fund at least 25 FTE additional technical assistance provider positions to assist farmers and other food producers with product-specific needs (e.g., goats, grains) and other forms of technical support (e.g., food safety plans, grazing methods, permitting, marketing, mediation, and crisis management).Good Food Governance; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
1, 3, 4, 5, 6, 1513. Increase professional development opportunities for technical and business assistance providers, as well as support service provider organizations, to enable them to better assist clients in addressing issues such as marketing, climate change, racial equity, health care, labor, and accessing capital.Workforce Development; Training & Education, General; Equity & Justice; Climate Mitigation; Labor/Food Workers;1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1, 3, 514. Increase usage of and funding for cohort-based training, mentorships, and other forms of farmer-tofarmer/ business-to-business education which are proven to be successful, including dairy farmer learning cohorts.Good Food Governance; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture; Livestock & Dairy1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
1, 2, 315. Increase funding and technical support for Vermont producer associations to expand and improve their membership services, and determine how services could be shared across associations. Potential services include marketing technical assistance, collaborative marketing initiatives, productspecific training, and connections to associations in other states.Good Food Governance; Food System Coordination; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture; Culture Shift (Good Food Movement); Public Messaging & Marketing;1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
1, 2, 316. Fund coordinated marketing efforts, such as a statewide marketing campaign for local agricultural products, marketing support in emerging metropolitan markets, shared marketing broker positions, a shared communications and content creator position between the Vermont Department of Tourism and Marketing and the Vermont Agency of Agriculture, Food and Markets, and/or marketing materials for specific products or associations.Good Food Governance; Leadership/Staffing; Funding & Investment Strategies; Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture; Culture Shift (Good Food Movement); Public Messaging & Marketing; Good/Local Food Economies; Culture Shift (Good Food Movement); Public Messaging & Marketing1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
1, 2, 317. Help individual farms and food businesses reach new customers by developing tailored marketing assistance services and programs specific to various market channels. Funding could go to individual farm and food businesses to improve their branding via graphic design consultants, grants to attend national sales and marketing industry events, and creating a marketing technical assistance and mentorship program focused on the seven P’s of marketing.Agriculture & Food Production; Farm & Producer Business Support; Training & Education, Agriculture; Good/Local Food Economies; Retailer Market Access; Food Availability (retailers); Local Brand Promotion; Producer Market Access; Culture Shift (Good Food Movement); Public Messaging & Marketing1. Food system economic output, employment, and establishments in Vermont will increase.
2. Demand for Vermont food will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
4, 518. Redesign the state education funding model so that Career and Technical Education centers have independent funding streams and budgets, and create and fund legislation to support other educational programs that strengthen the workforce pipeline, including a range of accessible postsecondary educational models such as apprenticeships, concurrent enrollment, and stackable credentials.Good Food Governance; Legislation; Funding & Investment Strategies; Workforce Development; Training & Education, General;4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
2, 7, 9, 1319. Support and expand existing farm and food educational programming, and convene partners and conduct research to: identify the distinct audiences and goals for various initiatives; determine what types of programming, experiences, or information result in greater levels of behavioral change for those audiences and initiatives; and strategically coordinate efforts.Good Food Governance; Research & Innovation; Funding & Investment Strategies; Workforce Development; Agriculture & Food Production; Training & Education, Agriculture;2. Demand for Vermont food will increase.
7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.
2, 1220. Incentivize local purchasing by reimbursing K–12 schools on a per-meal basis for purchasing local products above a certain percentage threshold. For example, New York provides $0.25 per lunch to schools incorporating at least 30% New York sourced or grown product in their meal program.Good/Local Food Economies; Food in Public Institutions; Food in Schools; Agriculture & Food Production; Good Food Governance; Funding & Investment Strategies2. Demand for Vermont food will increase.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
2, 11, 12, 13, 1521. Create a Local Food Access Funding Program with an appropriation of at least $250,000 per year, available for programs that support low-income consumers in purchasing local food. Eligible program activities could include funding benefits which increase consumer purchasing power for local food, making wireless EBT machines available at no cost to producers and farmers markets, and outreach about any of these services.Good/Local Food Economies; Agriculture & Food Production; Good Food Governance; Funding & Investment Strategies; Food Security; Food Access (consumer); Food & Income Assistance (SNAP, WIC, etc.); Purchasing Power (consumers); Alternative Food Distribution Tactics2. Demand for Vermont food will increase.
11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
2, 11, 1222. Increase funding for proven ways to alleviate food insecurity, and support these programs in incorporating more local food. Specific known solutions include providing universal breakfast and lunch programs for every Vermont student and increasing local procurement within each school cafeteria, increasing investment in and utilization of public food assistance programs—including efforts to connect these programs with local farmers—and supporting charitable food system efforts to purchase directly from local farms.Good Food Governance; Funding & Investment Strategies; Nutrition & Health; Food in Public Institutions; Food in Schools; Good/Local Food Economies; Public Procurement; Food Security2. Demand for Vermont food will increase.
11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
4, 5, 11, 12, 1523. Build cross-sector coalitions to address issues affecting the quality of life and prosperity of employees in all sectors, including livable wages, child care, health care, student loans, immigration law, worker rights, transportation, and housing.Good Food Governance; Food System Coordination; Labor/Food Workers; Food Worker Wages; Immigration;4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
6, 8, 10, 11, 12, 13, 14, 1524. Develop a Vermont food security plan, centered around a thriving food system and inspired by community-based responses to food insecurity and disruptive events. Involve food insecure individuals as well as farmers in the planning, and investigate questions including, but not limited to, affordable housing, health care, transportation, siting of retail grocery stores, food distribution, and ensuring the continued production of food in Vermont. Work to adopt state and regional level policies, procedures, and plans to ensure that the Vermont food supply is sufficient to withstand global or national food supply chain disruptions caused by climate change and other disasters.Good/Local Food Economies; Food Security; Food Access (consumer); Housing Access; Public Transportion & Infrastructure; Emergency Response; Good Food Governance; Food System Coordination; Legislation; Climate Mitigation; Supply Chain Infrastructure; Agriculture & Food Production6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.
14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
6, 8, 10, 12, 1425. Map Vermont’s agricultural land base and production capacity, including geographic data about predicted climate change impacts, aggregation and distribution infrastructure, and regional dietary needs. This information will help inform community land use decisions and the use of state funding and incentives.Good Food Governance; Research & Innovation; Supply Chain Infrastructure; Food Aggregation & Food Hubs; Climate Mitigation; Land & Resource Use; Agriculture & Food Production6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.
3, 6, 726. To better prepare for and respond to climate change-related events, investigate innovative funding mechanisms for climate change adaptation practices (e.g., cover crops, building organic matter in soil), crop insurance for diversified Vermont-scale farms, and emergency recovery following extreme weather events.Climate Mitigation; Good Food Governance; Funding & Investment Strategies; Agriculture & Food Production; Sustainable Agriculture; Land & Resource Use; Emergency Response; Food Security; Good/Local Food Economies3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
3, 6, 727. Continue to support the Payment for Ecosystem Services (PES) Working Group, which is poised to be a central point of coordination and connection among the many needed PES research and design efforts. These efforts should focus on PES approaches that regrow or sustain Vermont’s natural resource base so that it provides at least three ecosystem services: water quality, flood resilience, and climate stability.Good Food Governance; Funding & Investment Strategies; Climate Mitigation; Land & Resource Use; Agriculture & Food Production; Water Use3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
6, 7, 928. Fund scientific research into how various agricultural practices affect soil and water quality, and how the impacts of these practices can be measured and valued in a Payment for Ecosystem Services program.Good Food Governance; Research & Innovation ; Funding & Investment Strategies; Climate Mitigation; Land & Resource Use; Agriculture & Food Production; Water Use6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.
7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
3, 7, 8, 929. Assist food and farm businesses with navigation of municipal and state permit requirements and regulations. This will create a more supportive environment for business growth and diversification, especially as it relates to on-farm accessory businesses, farm employee housing, and development of off-farm processing, distribution, and storage infrastructure.Agriculture & Food Production; Farm & Producer Business Support; Good/Local Food Economies; Business Regulations; Food Access (consumer); Housing Access; Labor/Food Workers; Supply Chain Infrastructure; Food Storage; Food Processing; Food Aggregation & Food Hubs3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
1, 3, 4, 5, 8, 1230. Build a comprehensive and fully aligned state-level agricultural policy roadmap, with public participation throughout the process. Implementation of the roadmap could include an annual review of existing and proposed policy objectives before each state legislative session to ensure policy requests complement each other, align with strategic priorities, and balance reactive and proactive policy needs.Good Food Governance; Legislation; Food System Coordination; Food System Plan Implementation; Leadership/Staffing; Agriculture & Food Production1. Food system economic output, employment, and establishments in Vermont will increase.
3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.
4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.
12. All people in Vermont are able to access locations in which local food is sold, served, or provided.
4, 11, 1531. Provide livable wages and improve workplace conditions for all food system employees, especially BIPOC, by developing policies, shared workforce programs, market incentive programs (e.g., Milk With Dignity), and relevant technical assistance for farm and food businesses.Labor/Food Workers; Food Worker Wages; Equity & Justice; Worker Safety; Good Food Governance; Legislation; Agriculture & Food Production; Training & Education, Agriculture;4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
4, 5, 1532. Work with Vermont’s congressional delegation on reforming U.S. immigration and labor laws and rules.Good Food Governance; Advocacy; Legislation; Food System Coordination; Labor/Food Workers; Immigration;4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.
5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont
15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1533. Plan, commit to, and prioritize actions—within the Farm to Plate Network and at all food system organizations—to begin eradicating structural racism in the food system, including uplifting and financially compensating the leadership, participation, and representation of BIPOC. It is imperative that initiatives focused on BIPOC be developed with paid partnership and input from the BIPOC community.Equity & Justice; Good Food Governance; Leadership/Staffing; Food System Coordination15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
1534. Allocate significant resources to support more in-depth research, data collection, and investigation of racial equity in the Vermont food system, leading to a comprehensive plan of action. It is crucial that this work and resulting initiatives include BIPOC leaders who are compensated for their contributions.Good Food Governance; Funding & Investment Strategies; Research & Innovation; Monitoring, Evaluation, and Learning; Equity & Justice; Leadership/Staffing15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.

Plan Information

CategoryDatabase Entry
Plan RegionVermont
Publication Date2021
Entry reviewed by original authorYes
PDF attachmentView Full Report
Plan TitleVermont Agriculture and Food System Strategic Plan 2021-2030
Webpagehttps://www.vtfarmtoplate.com/
Author(s)This Strategic Plan was co-authored by a diverse range of contributors and organizations from across the state. 
Vermont Sustainable Jobs Fund (VSJF),Vermont Farm to Plate Network,Vermont Agency of Agriculture, Food and Markets (VAAFM).
Strategic Plan Development Team consists of: Jake Claro, VSJF Farm to Plate DirectorSarah Danly, VSJF Farm to Plate Network ManagerBecka Warren, VSJF Farm to Plate Plan Project Coordinator & EditorEllen Kahler, VSJF Executive DirectorAbbey Willard, VAAFM Agriculture Development Division DirectorKyle Harris, VAAFM Agriculture Development Specialist III
Author Type Network
Region Type State
Funding Sources State Government; Non-profit organizations/entities
FundersVAAFM, John Merck Fund, Henry P. Kendall Foundation, Sandy River Charitable Trust
Total Project Budget
$250,000
Plan GoalsThe 15 goals are articulated under 4 category sections (A, B, C, and D):
A. Sustainable Economic Development Goals1. Food system economic output, employment, and establishments in Vermont will increase.2. Demand for Vermont food will increase.3. Vermont’s production portfolio is more diverse, farm and food businesses of all types will increase their economic viability, and businesses have equitable access to capital and to production, processing, aggregation, and distribution infrastructure appropriate to their needs.4. Vermont food system jobs provide livable wages, safe, healthy, and supportive workplace conditions, and access to health care and other benefits.5. Vermont farms and food system businesses have sufficient, diverse, and reliable employees, and there are accessible and equitable opportunities in Vermont to gain the knowledge and skills for food system careers.
B. Environmental Sustainability Goals6. Vermont farm and food businesses will increase carbon sequestration and reduce food system-related greenhouse gas emissions, and are able to adapt to climatic changes due to global warming, including floods, droughts, extreme storms, and pest and disease pressures.7. Vermont farm stewardship is increasing ecological diversity and improving soil and water quality, and farm stewards are supported, compensated, and recognized for their positive contributions to the environment and public good.8. Vermont’s agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions maintain and promote a strong and viable food system.9. Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.
C. Healthy Local Food for All Vermonters Goals10. The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.11. All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.12. All people in Vermont are able to access locations in which local food is sold, served, or provided.13. All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.14. Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies—including climate-related natural disasters.
D. Racial Equity Goals15. Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism in their work, are accountable to Black, Indigenous, People of Color (BIPOC) leadership, and support BIPOC participation and representation.
Intended AudienceA full food system community (including government, policymakers, producers, consumers, distributors, etc.)
Plan Recommendation Structure1. Vision statement (guiding vision)
2. Strategic goals (conditions to be created by 2030): this section outlines 4 goal categories (Sustainable Economic Development; Environmental Sustainability; Healthy Local Food for All Vermonters; Racial Equity). The first three correspond with the three legislative outcomes. The fourth is our commitment to racial equity. Each goal includes objectives and “example indicators” to achieve them and objectives to measure progress along the way.
3. 34 Priority Strategies (recommendations of programs, investments, and policies to help meet the objectives and reach goals). These strategies are often “a distillation of interrelated recommendations from the food system briefs” (p. 9).
4. Supplemental Materials (54 food system product, market, and issue briefs as well as specific action steps related to priority strategies)
Catalyst for PlanIn 2009, “Vermont Legislature, in Act 54” created the Farm to Plate Investment Program and tasked the VSJF to write a 10-year strategic plan to strengthen VT’s food system. This Plan covered the time period of 2011-2020. 
The 2019 “Vermont Legislature, in Act 83, “An Act Relating to Agricultural Development,” called for the Secretary of Agriculture, Food and Markets, in consultation with the Vermont Farm to Plate Investment Program and industry stakeholders, to deliver a report with recommendations to stabilize and revitalize Vermont’s agricultural industry” (p. 6). 
Creation ProcessVermont Agency of Agriculture, Food and Markets (VAAFM) and Vermont Sustainable Jobs Fund (VSJF) enlisted 52 subject matter experts to author 54 food system briefs assessing the current conditions of the Vermont food system and making specific recommendations for improvement (briefs can be found within the appendix of the Strategic Plan).
These authors worked with an additional 111 contributing experts and included three large Farm to Plate Network Gatherings, 13 industry focus groups, and network and organizational leadership meetings with industry experts and food producers. Lastly, they conducted a public survey of food systems concerns and hopes with responses from over 1,100 Vermont residents.
The implementation of the Vermont Agriculture & Food System Strategic Plan is built around the Collective Impact framework with VSJF serving as the backbone organization. Additionally, they outlined “funding” as a sixth and necessary condition. They are outlined as followed:
1) “A Common Agenda: The Agriculture and Food System Strategic Plan 2021–2030 articulates a shared vision and identifies ways to strengthen Vermont’s food system over the coming decade.
2) Mutually Reinforcing Activities: Farm to Plate Network activities advance the recommendations in the Plan—and tackle new, emergent ideas—in a coordinated fashion.
3) Continuous Communication: The Farm to Plate Network and the Farm to Plate website (vtfarmtoplate.com) provide ongoing opportunities for communication and collaboration.
4) Shared Measurement: Shared, quantifiable objectives and the Results Based Accountability (RBA) framework are used consistently across Network activities to track progress on the 15 goals of the Agriculture and Food System Strategic Plan 2021–2030.
5) Backbone Support: Farm to Plate Network activities are facilitated by the backbone support of the Vermont Sustainable Jobs Fund (VSJF). VSJF administers the Farm to Plate Network maintains the Farm to Plate website, receives and manages funding for the Network, provides continuous communication to Network members, manages some Network initiatives, and publishes regular updates of indicators of progress toward the goals and objectives.
6) Funding: Multi-year funding for the Farm to Plate Network, administered by VSJF, ensures the Plan’s goals can be achieved” (Vermont Farm to Plate, 2021).
Theoretical Framework(s) Employed  Collective Impact framework, with additional condition of “funding.”
Theoretical Framework(s): Additional LiteratureKania, John and Mark Kramer, 2011, “Collective Impact,” Stanford Social Innovation Review, https://ssir.org/articles/entry/collective_impact.
Development Timeline18 months (2019-2020)
Implementation StrategyThe third section of this document, “Priority Strategies,” (p. 29) outlines specific ways to accomplish the goals and objectives of the Strategic Plan. 
As the document states, “the priority strategies are a distillation of interrelated recommendations from the food system briefs and thus, if implemented, may solve challenges in multiple areas of the food system. The Supplemental Materials contain a table of the priority strategies and the recommendations from the product, market, and issue briefs from which they derive. Each priority strategy is followed by a color-coded numerical icon(s) which indicate the outcome area(s) and goal(s) it addresses….
In some cases, a strategy may be within the purview and capacity of a specific organization, state agency, or the Legislature. In other cases, implementation of a priority strategy or its constituent parts can only be accomplished through multi-stakeholder collaboration” (p. 29).
Implementation Timeline10 years, 2021-2030
Evaluation StrategyEach goal includes objectives and “example indicators” to achieve them and measure progress along the way.
International Development Framework(s)None
Current Plan StatusActive
Government Adoption StatusAdopted
Government Adoption Status (Notes)Agency of Agriculture, the Governor’s Commission on the Future of Agriculture, and the VT Climate Council (a statutory created entity) have all fully signed on and are actively using it in their planning and implementation efforts.
Supplemental DocumentsView Supplemental Documents