Farm to Plate Energy Success Stories

Vermont’s Comprehensive Energy Plan calls for obtaining 90% of the state’s energy from renewable sources by 2050 and reduce greenhouse gas emissions 50% from a 1990 baseline. What role can Vermont’s food system play in advancing this goal?

The Energy Cross-cutting Team of the Farm to Plate Network has released seven Energy Success Stories that showcase farms, businesses, vendors, installers, and technical assistance providers that have made a difference with energy efficiency savings and renewable energy production.

The stories were prepared by JJ Vandette and staff at Efficiency Vermont, Chris Callahan from UVM Extension, Alex DePillis from the Agency of Agriculture, and Sarah Galbraith and Scott Sawyer at VSJF. Funding for the project was provided by the Northeast Dairy Sustainability Collaborative (Ben & Jerry’s, Cabot Creamery Cooperative, Organic Valley, Stonyfield, Vermont Agency of Agriculture, and the Sustainable Food Lab).

The seven Energy Success Stories are the first in a series of resources that will highlight farms and businesses throughout Vermont’s food system that have made significant progress in saving energy and producing renewable energy.

The first 7 Energy Success Stories can be found on the Atlas at these links:

They can also be downloaded as PDFs here:

http://www.vtfoodatlas.com/plan/chapter/4-6-food-system-energy-issues#resource-type-reports-publications

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