Market

Development

• Local Nut Oils (2022-2024)

As part of a Vermont Tree Nut Processors, LLC's Specialty Crop Block Grant, VFN conducted tastings and surveys for culinary professionals, wholesale buyers and consumers, while co-developing educational marketing materials to support this new local product.

• Grass Fed Beef (2020-2021)

VFN partnered with the Vermont Grass Farmers Association and UVM Extension on this this project which worked to increase the competitiveness of Vermont pasture-raised beef and explore flavor across the value chain. VFN held guided sensory tastings with members, including a sensory analysis workshop at the 2023 VFN Annual Meeting as part of this ongoing project which seeks to build a collective understanding of, and descriptive language for, the flavors of pasture-raised beef. 

• Vermont Wine (2017 - 2020)

For the the Vermont Wine Project,  we worked in partnership with the Vermont Agency of Agriculture and the Vermont Wine Council, included storytelling and education about Vermont wine and cold hardy grape varietals. Programs included in this project included wine tastings, eductional opportunities for wholesale buyers and consumers, and other efforts to grow the market for Vermont wine. Learn more about this project here.

• FishOn! Lake Champlain Fish (2017)

The FishOn! project’s purpose was to create a culture of stewardship for clean water among Vermont’s food professionals. Through engaging in fishing and guided conversation during our fishing trips with chefs, we build a hands-on illustration of the link between on-land growing practices and the lake’s water quality. Our goal was to use Lake Champlain’s historic, and potential, role as a local food source as a vehicle to look for solutions for current threats to the lake’s health.