About this episode:
Institutions such as schools, universities, camps, hospitals and prisons are places where the food consumer often doesn’t have much choice. This is food intended to feed large volumes, and has to do so with typically small per capita budgets, USDA nutritional requirements and limited labor and equipment resources. To reach Farm to Plate goals in increasing local consumption, these institutions need to choose local food for their consumer. We’ll look at the paths to bringing local food into institutions and the passionate individuals committed to making Farm to Institution a reality.
There are many familiar faces featured in this episode!
Vermont First Advisory Board members: Abbie Nelson, Joe Bossen, and Bill Suhr
Vermont First Leadership Team members: Caylin McKee and Kate Hays
Producers we buy from:Vermont Bean Crafters, Vermont Food Venture Center, Pete’s Greens, Jericho Settlers Farm, Lewis Creek Farm, Champlain Orchards
We are a proud sponsor of the Local Motive, a collaboration between The Skinny Pancake and Vermont PBS that explores the Vermont food system in a six-part series.
Read more about the series here.