By Carina Huang, Agency of Agriculture, Food and Markets Farm to Institution Program Intern

Just Cut, as simple as it sounds, is a social enterprise that lightly processes local produce and supplies it to institutional kitchens like hospitals, schools, and university cafeterias across Vermont and western New Hampshire. The Just Cut program is managed by the Center for an Agricultural Economy (CAE) and is based in the Vermont Food Venture Center in Hardwick, Vermont.   

In local institutions like hospitals and university dining halls, large bags of peeled and diced potatoes and shredded carrots are in high demand. “On a daily basis we serve 3,000 to 4,000 meals, and the ability to use Just Cut and their already processed product saves us time and labor and we are able to use produce from local farms.” said James Rice, the Food & Nutrition manager of Dartmouth-Hitchcock Medical Center.  

Before collaborating with Just Cut, some local farms have faced challenges supplying produce in forms and quantities that meet the demand of institutional markets like schools, hospitals, and universities. Just Cut opened a new market for them. “We are not a big enough farm to truck to institutions, so being able to work with Just Cut and have them handle UVM Dining Services, for instance, is fantastic.” said Matt Linehan, who is the owner of Sparrow Arc Farm and participates in the Just Cut program. 

Read the rest on the Agency of Agriculture's Website