Narrative Summary of Taste of Place Workshop Workshop and Expo Agenda Speakers’ Biographies Detailed Notes from Conference Panels Notes from Policy Brunch Sponsors List Notes on Plans for Next Steps Journal Articles on Geographical Indicators: Defining and Marketing ‘Local’ Foods: Geographical Indications for U.S. Products (Giovannucci, Barham & Pirog) Creating the Taste of Place in the United States; Can we learn from the French? (Trubek & Bowen) The War on Terroir: Geographical Indications as a Transatlantic Trade Conflict (Josling) Policy initiatives for regional foods: some insights from consumer research (Tregear, Kuznesof, Moxey)

The Taste of Place is a concept that captures many of the things that define our state’s character: farming communities, strong rural traditions, and the belief that it does matter where your food comes from. As described in this report, Taste of Place is an idea that values ways in which foods can reflect the natural environment in which they are raised, the intersection of that nature with human production practices, and the cultural context in which production decisions are made, often carrying on the practices of generations.

Exploring Taste of Place challenges us to ask some tough questions. How well have we defined the uniqueness of our food and the culture behind it? How unique is it? How do we continue our traditions from generation to generation, and not just work to preserve them, but make them vibrant and viable?

Vermont has much to learn from the experience of other countries. In Europe, a system is in place that uses a scientific and legal framework, called geographical indicators, to verify authentic local food traditions and bring these food traditions to the larger marketplace. In Quebec, a renaissance of appreciation for local culture and local foods is in full bloom, seen in a series of culinary-based initiatives. It is time for Vermont to become another leader in supporting place-based food systems.

We don’t have to look far into the past to understand how Vermonters have celebrated the flavors of food produced using community-honored practices on our farmlands. When St. Albans was the butter capital of the world, producers hotly debated whether introducing a mechanical churn would hurt their product’s quality. Maple sugarmakers have worked together for centuries to maintain strict standards of purity for Vermont’s most famous food. This spirit continues on with consumers, witnessed by Vermont's long history of community movements to buy local and learn more about the individuals who craft our high quality products.

• Understanding Vermont’s food traditions and how they continue today.
• Developing products that represent these traditions through unique taste, unique history and unique quality.
• Fostering an appreciation of the Taste of Place for consumers.
• Telling the story of Vermont’s foods.

The summary of the workshops contained in this report can provide a foundation for this ongoing conversation and offer new strategies to strengthen Vermont agriculture.

We hope that you will also choose to join in this important work.