What is a Food System?
By: Natalie Lovelace
A food system is the process that food goes through from seed to plate. This includes growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of anything not consumed, and is intertwined with our political, economic and social systems.
Today, our food system has become globalized and industrialized. Much of the food products in our grocery stores are highly processed, and travel long distances to get onto the shelves. Due to government subsidies, most of these highly processed food products are cheap, and due to our ability to transport food from all over the world, there is the illusion that there are no seasons in the grocery store. Although this adds convenience, this system results in severe consequences on human health, the heath of our environment and loss of cultural traditions.
However, there are alternatives to this conventional system that work towards creating a food system that is local and sustainable. By being aware of the type of food you purchase including: its ingredients, where it comes from, how it was grown, who helped to produce it we can advocate for the type of food system we believe in. If consumers create the demand for products, and ultimately determine what farmers grow. As Michael Pollan says, you have the opportunity to “vote with your fork…and you can do it three times a day” (Pollan, 2006).
Today, our food system has become globalized and industrialized. Much of the food products in our grocery stores are highly processed, and travel long distances to get onto the shelves. Due to government subsidies, most of these highly processed food products are cheap, and due to our ability to transport food from all over the world, there is the illusion that there are no seasons in the grocery store. Although this adds convenience, this system results in severe consequences on human health, the heath of our environment and loss of cultural traditions.
However, there are alternatives to this conventional system that work towards creating a food system that is local and sustainable. By being aware of the type of food you purchase including: its ingredients, where it comes from, how it was grown, who helped to produce it we can advocate for the type of food system we believe in. If consumers create the demand for products, and ultimately determine what farmers grow. As Michael Pollan says, you have the opportunity to “vote with your fork…and you can do it three times a day” (Pollan, 2006).
Vermont's Growing Local Food System
By: Natalie Lovelace
Vermont is leading the nation in these alternative food systems with the largest number of "local and organic farmers, community supported enterprises, and farmers markets" per capita, as well as the number one state in the nation for new farmers to "get their start" (Ross, 2015). There has been a huge increase in non-profits and Vermont's public sector to increase production, distribution and consumption at a local level. Major initiatives include, "Local Foods in Government initiative, The Intervale Center's Food Basket...Farm-to-School grants...numerous new local food directories, localvore potluck suppers, discussion groups and canning classes" (Nickerson, 2008). However, because of the huge increase in programs and initiatives to support Vermont's local food economy, "diverse groups are undertaking similar activities without coordination and knowledge of what others are doing" (Nickerson, 2008).
There are a vast number of organizations in Vermont that are helping to build and support Vermont's local food economy, including the Vermont Fresh Network. The networks goal is to continue to grow connections between farmers, producers, and chefs. Walking in Burlington, it is easy to spot these bright green stickers, identifying the participating, restaurants and markets, such as City Market, American Flatbread & Hen of the Wood.
In addition to making purchases at locations with a Vermont Fresh Network sticker, there are a whole host of other ways individuals can support Vermont's local food scene. Read below for further ways to support the hardworking farmers who are making fair, sustainable and honest food in Vermont.
Vermont's Growing Local Food System : How You Can Get Involved.
By: Holly Lalime
For consumers who are interested in purchasing the freshest, most local food directly from farmers, a CSA is the perfect choice! The acronym stands for community supported agriculture. Here's how it works; each season, a farmer offers a certain number of, “shares”. Most often the share is a weekly or monthly pick up of vegetables. Although they can also include other products like eggs, meat, bread honey or yogurt. Lewis Creek Farm in Starksboro, Vermont offers year round or seasonal CSA shares that include its ecologically grown vegetables, eggs, strawberries and homemade pickles. CSAs don't have to be from just one farm either. The Intervale Food Hub gathers vegetables, fruits, meat and specialty products from around the state and creates shares for consumers to purchase. Vermont has taken advantage of this model for about 25 years. Why is it so great? It's awesome for farmers because they're able to receive a cash flow in the off season for spring start up costs. It also allows farmers to meet and interact with their community members. Farmers and consumers are able to share the risk involved in the food growing business. For the consumer, a CSA allows them to create connections with their local farmer and the land. They also can get exposed to interesting new vegetables they're not used to cooking. Though it sounds unlikely, kids love CSAs! They especially love getting to visit the farm each week (Local Harvest, 2015).
If you're not willing to take the dive and purchase a CSA share, you can support farmers by attending your local farmers' market! These markets usually occur weekly during the summer in a local park or other outdoor space. Some communities, like Burlington, offer bi-weekly markets. A farmers' market is a great way to spend a Saturday or weekday afternoon. They're filled with vendors selling a variety of goods including vegetables, meat, baked goods, art, flowers and prepared meals! This is another great way for farmers and consumers to interact! Want to find the nearest market to you? Simply visit the NOFAVT page for a full list of markets (Northeast, 2015).
http://nofavt.org/find-organic-food/farmers-market-directory
While Burlington truly is a local food hub, not every region in Vermont is quite as local friendly. There are several reasons why other areas of the state are not as local friendly as Burlington.
If you're not willing to take the dive and purchase a CSA share, you can support farmers by attending your local farmers' market! These markets usually occur weekly during the summer in a local park or other outdoor space. Some communities, like Burlington, offer bi-weekly markets. A farmers' market is a great way to spend a Saturday or weekday afternoon. They're filled with vendors selling a variety of goods including vegetables, meat, baked goods, art, flowers and prepared meals! This is another great way for farmers and consumers to interact! Want to find the nearest market to you? Simply visit the NOFAVT page for a full list of markets (Northeast, 2015).
http://nofavt.org/find-organic-food/farmers-market-directory
While Burlington truly is a local food hub, not every region in Vermont is quite as local friendly. There are several reasons why other areas of the state are not as local friendly as Burlington.
- Burlington has a large population in a small area. It's profitable for small farms to travel to Vermont to distribute their product.
- Cittenden County is the wealthiest region in the state. A greater percentage of its population can afford to pay higher prices for local and organic foods.
- Farmers in rural areas struggle to market their products when their farms are remote and difficult for consumers to find.
- Rural areas don't boast as many farmers markets, co-ops or food hubs as does Chittenden County (Hewitt, 2011).
Now, this doesn't mean that Burlington is the only place where local food is making a difference. Hardwick, Vermont has gained much attention for their innovated local food system. Bill McKibben wrote an article about Hardwick in Yankee Magazine. McKibben speaks highly about Highfields Center for Composting. It uses farm and community food waste to create rich soil. The operation is offsetting greenhouse gas emissions equivalent to not burning some 26,000 gallons of gasoline a year. High Mowing Seeds is located adjacent to Hardwick in a town called Wolcot. This impressive seed production operation provides safe, organically certified seeds to farmers and gardeners in New England. Pete's Greens is a pioneer in the year round farming business. Johnson's farm offers year round CSA shares. Its produce can be seen in Burlington at City Market. Jasper Hill Farm, located in the area, is famous for their cheese and brewery. Its Bayley Hazen Blue was awarded the best unpasteurized cheese — or raw-milk cheese — at the 2014 World Cheese Awards in London (Pollak, 2014). There were about 2,600 entries from 33 countries in the cheese contest. The town has been featured in countless magazines and newspapers including the New York Times (McKibben, 2010). Ben Hewitt published a book chronicling Hardwick's local food revolution titled, The Town That Food Saved: How One Community Found Vitality in Local Food.
The University of Vermont
Being a land grant institution, the University of Vermont plays a huge role in Vermont's local food system. Its extension agency provides the state's farmers with technical assistance and helps provide them with resources. UVM has two farms as well. The Catamount Educational Farm that covers all avenues of sustainable horticulture. The Paul Miller Research Complex is home to UVM's working dairy farm and CREAM program; an educational opportunity for undergraduate students to gain hands on experience in the dairy business. The University offers many agriculturally related majors including a Food Systems Graduate Program and minor. Extension also prides itself on research from pests, to cheese, to soil. Each year UVM hosts a Food System Summit where students, practitioners and leaders can come together to discuss pertinent food system challenges happening around the world. The University is also taking a huge step towards sustainability with its Real Food Challenge. The institution has pledged to purchase 20% "Real Food" by 2020 (University of Vermont, 2015).
The University of Vermont
Being a land grant institution, the University of Vermont plays a huge role in Vermont's local food system. Its extension agency provides the state's farmers with technical assistance and helps provide them with resources. UVM has two farms as well. The Catamount Educational Farm that covers all avenues of sustainable horticulture. The Paul Miller Research Complex is home to UVM's working dairy farm and CREAM program; an educational opportunity for undergraduate students to gain hands on experience in the dairy business. The University offers many agriculturally related majors including a Food Systems Graduate Program and minor. Extension also prides itself on research from pests, to cheese, to soil. Each year UVM hosts a Food System Summit where students, practitioners and leaders can come together to discuss pertinent food system challenges happening around the world. The University is also taking a huge step towards sustainability with its Real Food Challenge. The institution has pledged to purchase 20% "Real Food" by 2020 (University of Vermont, 2015).
Vermont's Agricultural History: A Closer Look at the Dairy, Maple, and Apple Industries
By: Emily McLean
Vermont’s agricultural history is long, rich and varied. Having been one of the first areas settled by the new Americans, Vermont’s land has long been used for human purposes, mainly for dairy, apples, and maple syrup. According to Terence Bradshaw, director of UVM’s horticulture farm, dairy, apples, and maple syrup have dominated Vermont’s agricultural scene for the past 200 or so years because they’re useful and financially productive (T.Bradshaw, personal interview, March 10, 2015).
By: Emily McLean
Vermont’s agricultural history is long, rich and varied. Having been one of the first areas settled by the new Americans, Vermont’s land has long been used for human purposes, mainly for dairy, apples, and maple syrup. According to Terence Bradshaw, director of UVM’s horticulture farm, dairy, apples, and maple syrup have dominated Vermont’s agricultural scene for the past 200 or so years because they’re useful and financially productive (T.Bradshaw, personal interview, March 10, 2015).
Apples in Vermont have a similarly long history. Having been brought over from Europe and integrated into the Vermont landscape, apples were first a necessity, then a commodity. They were initially used as livestock feed and, very important, pressed for hard cider because the water wasn’t safe to drink! Once the apples adapted better to the harsh Vermont climate, they became easier to grow and as time went on they became a pride of Vermonters (T.Bradshaw, personal interview, March 10, 2015). This pride has continued and now apples aren’t grown simply for the pick your own lovers; Vermont apple farmers continually experiment with new and better ways to grow apples for grocery stores and farmer’s markets around the state T.Bradshaw, personal interview, March 10, 2015).
The dairy, maple, and apple industries have a long history with the state of Vermont and all three continue to contribute greatly not only to Vermont’s economic success but also to the state’s identity.
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Vermont's Current State: What Is Going On Today
By: Meg Urie The state of Vermont has a strong history in agriculture but is always looking to expand the horizon and continue serving consumer awareness. Ever since the "local-vore" movement in the late 1970’s, organizations known as pods, have set up over 65 farmers markets statewide (NOFA, 2014), 16 food co-ops (Coop Directory Listing, 2013), and over 65 organized CSA’s (NOFA, 2014). For a small state that is quite the list of opportunities for consumers. The best part is it doesn't stop there! There are countless farms, farm stands, and neighborhood relationships across the green mountains that support the need for local and sustained food products all right in the backyard. The Vermont population is unique in the need to know where their food is sourced, which is product to the various market methods mentioned above. Individuals need not look far for a place to find the labels they enjoy and can feel positive about consuming. However, Vermont’s legislature is taking this a step further for the citizens by implementing new regulations and standards. A few of importance are Act 120: genetically modified organism (GMO) labeling, Act 426: Raw milk sales, Act 52: Poultry inspection and slaughter, and Act 148: Universal recycling and composting (Rural Vermont, 2015). |
Act 120 requires any product that contains GMO’s must be state on the label (excluding animal by products). This gives the consumer increased knowledge about what they are purchasing, or even if they decide to purchase that specific commodity. Act 426 regards changes to the current on farm sale of raw milk by increasing the volume and legal cleanliness the the product. Many Vermonters prefer raw milk over pasteurized and it is important to them to continue obtaining it. Act 52 changes the inspection and farm scale regulations to those farming poultry products. Act 148 has to do with consumer waste products of food and how to best minimize land fill use as a community. Where waste goes is not a topic usually thought of or associated with where food comes from, but nevertheless important. These acts are just a glimpse into the current debates and topics that circle the food public. The regulations play into how consumers perceive and receive their sought out products through farmers markets, CSA's, Coop's, or neighborhood ties. It influenced not only the consumer but farmer as well, which leaves choices and opinion up for debate. With that in mind, Vermont reflects a deep caring of the land by all citizens and how the food system is maintained, improved, and sustained for the future of the landscape. |