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Thank you for participating in the 2008 Local Foods working day for government and state-funded institutions. This is the second quarterly update on accomplishments related to the ideas presented in the course of this work. Please let me know if you have updates to add. Also, please let me know if you would like new names added to the update list or your name removed.
One topic of interest in the April 7th discussion was finding an efficient way to connect large scale food buyers with producers interested in selling into this market. The VT Agency of Agriculture, in partnership with the Vermont Fresh Network, Vermont Grocers’ Association, and VT Hospitality Council, piloted a “matchmaker” event on Oct. 29th to address this need.
The Local Foods Matchmaker brought approximately 40 buyers and 75 sellers together in a speed dating format to explore (in one-on-one sessions) whether they would be a good match. Feedback on the event was very positive, and even in its experimental year we had significantly more people than the capacity of the 3 Stallion Inn that we chose as a location.
The organizers will work together in the time before the next Matchmaker to refine the format, track success stories, and assist both producers and buyers in preparing for making more local foods connections in the future. Please let me know if you are interested in getting involved.
The Intervale Center in Burlington is experimenting with new ways to get local foods to consumers. One option is their Food Basket Program which brings local food to worksites. The VT Department of Health participated this summer and Susan Coburn has included an update below.
“This summer the Vermont Department of Health participated in the Intervale Center’s Food Basket program bringing local food to worksites. Food shares were delivered weekly to 108 Cherry Street for participants to pick up and take home. It was an easy way to support eating healthy local food all summer—and fall!
A total of 15 farms worked with the Intervale Center to offer different “Farm Shares”. Each week employees received a delivery of “whatever was in season” depending on the share they chose. Offerings included the salad bowl, veggie share, fruit and berry, eggs, cheese, meat or bread! Shares varied in size and ranged from $85-$600 depending on the product. It may seem like a lot but costs less than if purchased at the store every week. VDH had over 25 participants and enjoyed having fresh vegetables delivered right to them for 23 weeks. This program was a great way to encourage consumption of healthy local foods.”
More information on the Intervale is at www.intervale.org. The Buy Local initiative in Massachusetts has put out a manual on starting workplace CSAs, which can be accessed at: http://www.buylocalfood.com/WorkplaceManual2008.pdf
Diane Imrie, of Fletcher Allen Health Care, was the lunchtime speaker at the April 7th working day on local foods in state government, and spoke of the Health Care Without Harm initiative that included bringing local foods into health care settings. We now have a branch of that national organization in Vermont. Below is an introduction from Alyssa Nathanson who was hired to pilot this project in our state. She can be reached at: Alyssa@vermontfresh.net
“The goal of Health Care Without Harm is to transform the health care sector worldwide, without compromising patient safety or care, so that it is ecologically sustainable. One issue that HCWH has chosen to focus on is the food provided to patients, visitors, and staff at hospitals across the country. HCWH is working on this issue through a national campaign called the Healthy Food in Health Care Initiative.
My work in Vermont involves working with the state's hospitals to increase the sustainability of their foodservice operations. This can be done in many ways including increasing the amount of locally grown and raised foods that are offered to patients, visitors, and staff, serving rBGH-free dairy products, hormone-free and antibiotic-free meat, and sustainably produced products as well as setting up composting and recycling programs, and using biodegradable serviceware. I feel really lucky to be doing this work in Vermont since there is already an awareness of the importance of buying locally. Many hospitals in the state are already well on their way to creating sustainable operations. Ultimately, creating sustainable foodservice operations in Vermont's hospitals will not only improve the health of individuals, but the health of the communities in which the hospitals operate, and the environment in which we all live.”
Information about the national Health Care Without Harm organization is at: http://www.noharm.org/us
Two reports related to topics of interest to the local foods in state government initiative will be available soon.
1.) The Governor’s Hunger Task Force report, which includes information & recommendations on using local foods to fight hunger.
2.) The results of the Vermont statewide processing needs survey.
Links to these documents will be sent when they are publicly available.
Any updates you have, please send to Helen.jordan@state.vt.us.
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