Taking Root Student Symposium Agenda

Our agenda is 95% finished, and we want to give you a sneak peak of the full day!  Stay tuned for final touches as October 28th nears!

Registration is now open – please email Annie Rowell annie.rowell@sodexo.com for more information.

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Taking Root Student Symposium – Save the Date!

We couldn’t be more excited to announce that we are hosting the Taking Root Student Symposium on October 28th at the University of Vermont, in partnership with Vermont Farm to Plate and the Vermont Agency of Agriculture.

This symposium is designed for all Vermont college students to celebrate farm to institution and learn about what it means to chart a career in food. We are pleased to

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Ben Hewitt, Taking Root Student Symposium’s Keynote Speaker

share that our keynote speaker will be Ben Hewitt, a Vermont-based author of many books including The Town That Food Saved and Making Supper Safe. Throughout the day, students will learn about:

 

  • Why farm to institution is important
  • Innovative work happening in Vermont’s food system
  • Career paths of many of Vermont’s leading entrepreneurs and thinkers
  • Resources available at each campus for students to pursue food systems-relevant coursework as well as food-related employment
  • Current food-related job opportunities; students will also have time to network directly with some Vermont employers in the food industry.

And let’s not forget about lunch!

  • Eat the Loop Supper celebrates innovative production practices, featuring Eat the Loop Supper LogoVermont producers who “close-the-loop” through the creation of their product.  From waste-free production to soil health management, Vermonters are leading the way in innovative practices.  Meet the producers and fill your bellies with the “loop.”

Are you a Vermont college student interested in attending? Here’s what you need to know:

  • We are looking for student representation from all Vermont campuses. We also have limited space for this event. If you are interested in attending, please email Annie Rowell at annie.rowell@sodexo.com.
  • Registration costs $25 for the full day, 9am-4pm.

I am excited to attend the Taking Root Student Symposium at UVM because I was inspired by Ben Hewitt’s book ‘The Town that Food Saved’ when I was introduced to it as an undergrad. Also, I will be looking to find employment soon, so getting to learn more about current food-related positions and Vermont-based employers is a great opportunity. Overall, I can’t wait to meet people with similar passions as me and people who want to learn more!
– Ann Chiarenzelli, UVM Food Systems Master Student & Taking Root attendee

 

The statewide college student gathering is a perfect opportunity for our students in our learning community “A Call to Action: Building Sustainable Communities”. […] The symposium lands at a perfect place and time to support our goals; we hope that many students, faculty and staff from other Vermont colleges and universities attend.

– Ellen Hill, Faculty, Northern Vermont University at Johnson

Here is a glimpse of some of the panelists, producers, and employers you can expect to see there!

Stay tuned for more to come! Be sure to follow us on Instagram @vermontfirst for more information!

The Truth About Spring’s Perfume: Manure in Vermont

 

On this Earth Day as we meditate on how we can all be better stewards of our planet, Louise Calderwood, former Deputy Secretary of Agriculture for the State of Vermont, offers a few thoughts on a key ingredient in our sustainable food system – manure.

Manure application on agricultural fields requires a great deal of responsible management in order to keep our soils healthy and productive and our water quality high.

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Photo credit: Fairmont Farms

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The signs of spring are here; singing birds, green grass, bright sun and….manure! Manure? That doesn’t fit this list of welcome springtime arrivals- or does it? Why do farmers spread the sloppy liquid? Do Vermont farmers have to comply with environmental laws for manure applications? How do they keep manure from polluting our waterways?

Manure is a valuable resource for farmers.  Nutrients in the form of nitrogen, phosphorus and potassium contained in manure are essential to grow forage crops and vegetables. Dairy and livestock farmers use manure from their animals to boost forage production while some vegetable producers import manure to meet the needs of their crops.

All farmers are required by state and federal law to use manure according to the nutrient needs of the crops and fields where they spread it. Larger farms have to maintain plans and records to prove to state regulators they are using the manure appropriately and minimizing the impact on water quality. In the near future, smaller farms will need to self-certify they are meeting the same standards to protect water quality.

Manure pollutes water if it runs off farm fields and into rivers and streams. Phosphorus carried in the manure causes algal growth that robs the water of oxygen needed for aquatic life and can lead to blooms of toxin producing cyanobacteria, commonly called blue-green algae.

In addition to manure management farmers also protect water quality by managing liquids released from stored feed and maintaining buffers of grass with no manure or fertilizer application between fields and water ways. Farmers test the chemical make-up of the manure and soil to be sure the right amount of manure is spread on each field.

One theme is constant across all farms: manure is money and farmers don’t waste it. Responsible farmers recognize their role in protecting water quality and appropriate manure management.

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Louise H. Calderwood, provides government relations services, grant writing, development and executive director services to a number of agricultural organizations and producers throughout the Northeast. She also serves as adjunct faculty teaching animal science, whole farm planning, US agricultural policy, and farm business management at Sterling College in Craftsbury, VT. Calderwood served as Vermont’s deputy secretary of agriculture from 1998 to 2006 and as a regional dairy specialist with UVM Extension, specializing in dairy reproduction, from 1988 to 1998. Calderwood is a graduate of UVM (BS-Dairy Science), Virginia Tech (MS-Dairy Science), and conducted graduate research in animal physiology at North Carolina State University and UVM. She is a partner with her husband, Randi, in the family’s sugaring operation. She serves on the boards of the Vermont Community Loan Fund, and the North Country Investment Corporation.

 

As promised…Meet the Vermont First Advisory Board!

We are very excited to announce the creation of the Vermont First Advisory Board! The Vermont First Advisory Board will support Sodexo’s Vermont First Initiative in realizing Sodexo’s goal of strategically increasing the purchase of Vermont products across Sodexo’s Vermont accounts. The Advisory Board is a tremendous ally in providing guidance to moving Vermont First objectives forward. The Board is made up of the following members:

Name Organization Representation Category
Bill Suhr Champlain Orchards  A person who operates a conventional vegetable farm (Eco-Apple Certified)
Jon Slason Harlow Farm A person who operates an organic farm
Tony Risitano Deep Root Organic Coop A person with an intimate understand of food aggregation operation
Mike Rosenberg Garuka Bars A value-added food product business owner
Sean Buchanan Black River Produce/Black River Meats A person with expertise in meat (slaughter, processing, marketing, storage) A distributor who distributes local food
Abbey Willard Vermont Agency of Agriculture, Food and Markets A person involved in creating or advising policy in Vermont
Erica Campbell Vermont Sustainable Jobs Fund Vermont Farm to Plate A person with experience in research and data analysis A person involved in creating or advising policy in Vermont
Olivia Pena University of Vermont A student who attends a Sodexo campus account in Vermont who eats campus food
Abbie Nelson NOFA-VT VT FEED A person who educates others about food and/or food systems A person with experience in research and data analysis
Vern Grubinger UVM Extension A food safety specialist
Heather Lynch-Ellis St. Michael’s College A person who educates others about food and/or food systems
Christina Erickson Champlain College A person who educates others about food and/or food systems
Doug Lantagne UVM Food System Initiative A person who educates others about food and/or food systems
Jane Clifford Clifford Farms Green Mountain Dairy Federation A person who operates a dairy farm

The experience and perspective of this strong group will be instrumental in moving the needle forward on Vermont First objectives.