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:
I recently built a humidifier I think others might find useful. This could be useful for cheese aging, meat curing, and storage of winter crops all of which require maintaining specific temperature and humidity. The details are available on the Tool Wiki at FarmHack. Take a look, and let me know if you find ways to improve it or if you have any questions. As part of this project I also developed this handy spreadsheet that calculates relative humidity based on dry-bulb and wet-bulb temperature and/or calculates wet-bulb temperature based on dry-bulb temperature and relative humidity. The spreadsheet also helps you tailor the humidifier design to your needs by estimating humidification capacity in gallons of water evaporated per 24 hours.
The idea was to turn a 5 gallon bucket into a high capacity (4 gal/day), automatic fill humidifier. The bucket serves as a reservoir for the water and also as a mounting platform for the parts required to operate the humidifier. Water heated to a know temperature will transfer a predictable amount of water vapor to an air stream of a known temperature and humidity (wet bulb temperature). We use this property to develop a highly controlled humidifier using a temperature control to sense water temperature and control the heater, tank deicer for heat, and a CPU fan for air flow. We also add a toilet fill valve to the assembly to allow for automatic fill of the humidifier.
Yesterday we held our annual Oilseed Producer’s Meeting. At this meeting, I presented an economic overview of oilseeds in Vermont. Ina nutshell, Vermont has an installed on-farm biodiesel capacity of 600,000 gal/yr (5 sites) with a normalized initial cost of $1/gal of capacity (better than national average). Fuel can be produced for an average cost of $2.13/gal, and meal can be produced at an average cost of $340/ton. The greenhouse gas emissions associated with this model are 60-100% better than US avg oilseed production (net sink) while the average energy return on energy invested (EROEI) is 4 to 1 (i.e. 4 gallons produced for every gallon used in production. The model is on-farm production for on-farm use; i.e. cost avoidance.
We recently completed a series of small scale oilseed press evaluations related to on-farm oilseed processing. The video below summarizes the different presses and a full report is available for download.
Across the Fence, the longest running daily farm and home television program in the country, joined us when we were harvesting last summer with the UVM Mobile Hops Harvester. In this segment, hear from Nick Aleria of Yellow Dog Hopyard in Cabot. VT and Matt Nadeau of Rock Art Brewery in Morrisville, VT about how local hops are important to their businesses and how the machine has helped this to be feasible. Across the Fence is a 15 minute program produced by University of Vermont Extension. The program airs weekdays at 12:10 pm on WCAX TV, Channel 3.