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Vermont\u2019s\u00a0Comprehensive Energy Plan calls for obtaining 90% of the state\u2019s energy from renewable sources by 2050 and reduce greenhouse gas emissions 50% from a 1990 baseline. What role can Vermont\u2019s food system play in advancing this goal?<\/p>\n
The\u00a0Energy Cross-cutting Team<\/b><\/a>\u00a0of 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.<\/p>\n The stories were prepared by\u00a0JJ Vandette<\/b><\/a> and staff at Efficiency Vermont,\u00a0Chris Callahan<\/b><\/a>\u00a0from UVM Extension, Alex DePillis<\/b><\/a>\u00a0from the Agency of Agriculture, and\u00a0Sarah Galbraith<\/b><\/a>\u00a0and\u00a0Scott Sawyer<\/b><\/a>\u00a0at 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).<\/p>\n 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.<\/p>\n The first 7 Energy Success Stories\u00a0can be found on the Atlas at these links:<\/p>\n They can also be downloaded as PDFs\u00a0<\/b>here<\/b><\/a>: <\/b><\/p>\n\n