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Resilient Eating

  • Common Challenges
  • Resilient Eating
  • Food Production
  • Economic Impact
  • Market Channels
  • Local Food Counts
  • Dietary Patterns

    Resilient Eating

    Some discussion of Resilient Eating

    Funding for this project has been made possible by the Angell Foundation, the Henry P. Kendall Foundation, the Northeast USDA Regional Food Business Center and by U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant #AM200100XXXXG100.

    The Vermont Sustainable Jobs Fund (VSJF) is financially administering this project. VSJF administers Vermont Farm to Plate and is a member of the Partnership.

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