Case Studies

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    VFVC Farm to Institution Minimal Processing

    The minimal processing program at the Vermont Food Venture Center (VFVC) was launched to better support local farmers. Staff at the Center for an Agricultural Economy (CAE) realized farmers weren’t taking advantage of the shared kitchens to carry out value-added processing themselves. At the same time, staff knew that the facility could be used to address one of the factors preventing greater use of local food in area institutions: namely that many had neither adequate storage space nor sufficient staff time to work with local produce in its whole, raw form.

    The Farm to Institution program developed from there!

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    Local Food in Institutions

    Healthy, local food. Served in at your college, school or local medical center. Why is it so hard?

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    Specialty Food Entrepreneur Scales Up

    “The Food Venture Center has played a vital role in the growth of our business. To have a state of the art commercial facility accessible to us with a staff that is always there to help has been a game changer."

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    Butterfly Bakery uses Vt Farm Fund and Vt Equipment Access Program

    Butterfly Bakery of Vermont is a small bakery and food processor started making maple sweetened baked goods in 2003. In 2011, owner Claire Fitts Georges started talking with farmers and tried making a few hot sauces using excess hot peppers from local farmers. The hot sauces kept selling out, and production has increased year over year.

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    Growing More Than Gardens

    Julie Nichols is a community gardener. But more than that, she’s a community builder. Whether it’s pitching in to help with teaching how to start seeds, working with school children to build a greenhouse, or cooking at a potluck, Julie is one of those special people who gives of her time and energy.