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Data & Outcomes

FARM TO PLATE GOALS AND OBJECTIVES FOR 2030

Each of the 15 statewide food system strategic goals contains a set of objectives - the measurable improvements that represent progress and will be tracked over time to indicate the degree to which the goal has been accomplished. Some objectives already contain known targets, while other objectives require additional work to establish baselines and set specific improvement targets. In total they will inform the actions of the Farm to Plate Network, policy makers, state agencies, and others, and hold us all accountable to achieving our intended goals.

You can explore the objectives - the indicators of progress - by clicking on the goal numbers below. Goals are divided into four categories. The first three correspond with the three legislative outcomes of the Farm to Plate Investment Program. The fourth is our commitment to racial equity.

Goal Categories:

Sustainable Economic Development
Environmental Sustainability
Healthy Local Food for All Vermonters
Racial Equity

Farm to Plate Annual Reports

Farm to Plate Retrospective 2010-2020

2023 Farm to Plate Annual Report

2022 Farm to Plate Annual Report

2019 Farm to Plate Annual Report

2018 Farm to Plate Annual Report

2017 Farm to Plate Annual Report

2016 Farm to Plate Annual Report

2015 Farm to Plate Annual Report

2014 Farm to Plate Annual Report

2013 Farm to Plate Annual Report

2012 Farm to Plate Annual Report

2011 Farm to Plate Annual Report

Farm to Plate Goals

Click to learn more and see data about our goals.

Food system economic output, employment, and establishments will increase.

Demand for Vermont food will increase.

Vermont’s production portfolio is more diverse and farm and food businesses have equitable access to capital and infrastructure.

Food system jobs will provide livable wages, access to health care and other benefits, and safe, healthy, and supportive workplace conditions.

Farms and food system businesses have sufficient, diverse, and reliable employees, and there are equitable opportunities to gain food system career skills.

Farm and food businesses will increase carbon sequestration, reduce food system-related greenhouse gas emissions, and increase adaptation to climate change.

Farm stewardship increases ecological diversity, improves soil and water quality, and farmers are supported, compensated, and recognized for their positive contributions to the public good.

Agricultural land remains in productive agricultural use, access to that land is more affordable and equitable, and land-use planning decisions promote a viable food system.

Edible food, food scraps, and other food residuals are used for their highest purpose, and not considered waste.

The amount of Vermont-grown food that fulfills the dietary and cultural needs of people in Vermont will increase.

All people in Vermont increasingly have the financial resources to access local food, including through programs that provide support for purchasing local food.

All people in Vermont are able to access locations in which local food is sold, served, or provided.

All people in Vermont can access the knowledge, skills, and resources to select, grow, hunt, fish, forage, process, store, and prepare local food.

Vermont’s food system is resilient and able to provide adequate and accessible healthy local food in the face of emergencies and natural disasters.

Food system organizations and stakeholders prioritize racial equity and actions to eradicate structural racism, are accountable to Black, Indigenous, People of Color (BIPOC), and support BIPOC participation and representation.