Reflections & Possibilities
It has been fifteen years since we began gleaning the fields of northern Vermont and six years since obtaining our non-profit status. While 2018 had its challenges - as all years do - it offered some sweet rewards and affirmations. We are proud to share that 2018 was Salvation Farms’ most successful fundraising year and, by the year’s end, we had two full-time staff at our Winooski food hub and two AmeriCorps VISTA members supporting our gleaning and administrative activities. View our 2018 Annual Report for more information.
Our Vermont Commodity Program increased its operational sophistication, began producing more frozen product, and delivered quality job-training to amazing folks who sought our support in their transition into the workforce. During 2018, this program cleaned, processed, and packaged more than 390,000 servings of Vermont’s surplus fruits and vegetables from 9 farms and gleaning programs, and volunteers performed 897 hours of service alongside 8 individuals who completed job-readiness training.
Having gained vital employment skills, 88% of our trainees secured jobs in the final days of training or shortly after completing the program. When surveyed, all who completed training in 2018 shared high levels of program satisfaction. All trainees reported a maintained orincreased level of self-esteem and self-worth upon completion of the program, and 50% of trainees increased their fruit and vegetable intake over the course of the program.
One 2018 trainee and parent of three reflects: “The resume help I received was a huge help. At the end of the program, I felt confident in my ability to apply for jobs and be taken as a serious applicant. Right after completing the program I [...] was hired. I am still employed there eight months later. I no longer receive public assistance. I work full time and am able to provide for my family”
Our Lamoille Valley Gleaning program deepened its service to farms and sites, feeding those in need by visiting farms and delivering Vermont-grown food nearly every week of the year. In 2018, volunteers donated 994 hours in fields and wash-pack houses or delivering produce, sharing crops that otherwise would not have been eaten. As a result of their involvement, 60% of volunteers reported that they were introduced to new farms, and 70% said they have increased their purchasing from local farms. These efforts allowed our Lamoille Valley Gleaning program to gather more than 210,000 servings of wholesome, locally produced crops from 19 farms that were then distributed to more than 30 different sites, from Teen Challenge New England to Meals on Wheels of Lamoille County.
Volunteer Meg D., shared the impact of her involvement with Lamoille Valley Gleaning: “I found myself stopping at small local farms...for my fruits and veggies instead of the produce aisle at the grocery store.”
Farmers surveyed said they had 100% confidence and 100% ease when working with our program staff. When sites were asked about the impact that receiving gleaned produce has on their site and the clients they serve, 81% stated they agree or strongly agree that their site has greater interest in and comfort using fresh food.
And across the state, the member organizations of the Vermont Gleaning Collective partnered with more than 90 farms and served more than 95 food programs- including the Vermont Foodbank’s network. All members increased their gleaning compared to 2017, gathering and distributing more than 1 million servings of local crops, with volunteers donating more than 6,000 hours. 65% of volunteers reported being introduced to new farms due to their participation with member programs and 64% reported that gleaning has influenced their relationship with farms in their community. 63% of charitable recipient sites reported that produce donated from the member programs comprised 50% or more of the fresh produce offered at their site.
Learn more about the Vermont Gleaning Collective and sign up to get involved at: www.VermontGleaningCollective.org
During 2018, Salvation Farms also completed a thorough strategic planning process that engaged all members of our organization and some external partners. Implementing the resulting plan gives us the opportunity to improve our internal structures: how our Board functions, how we conduct administrative tasks, how we define our organizational culture, how we market our mission, and how we build financial stability. With this solid foundation, we were awarded funding to implement our strategic plan from the Ben & Jerry’s Foundation. This is a competitive grant that they provide to only one Vermont organization per year.
It is exciting to think about what the future holds as we implement this plan and reflect on our past development, and with deep appreciation we acknowledge Laurie Beyranevand, Jean Hamilton, and Jonny Adler for their Board service, which ended in 2018. Adler, Co-Owner of The Skinny Pancake, reflects on his time on the Board, sharing that, “Pound for pound, I’m not sure there’s an organization that makes a bigger difference than Salvation Farms.” Thank you, Laurie, Jean, and Jonny, for your dedication to Salvation Farms.
In 2018, our Executive Director Theresa Snow received the Vermont Businesses for Social Responsibility’sYoung Changemaker Award, which recognizes “an individual under age 40 who has led the formation of a socially responsible enterprise [and] their ability to use the power of business to advance innovative solutions to society’s challenges for the good of the planet, their employees, and their community.”
As the weather slowly transitions to spring, we thank you - our diverse partners, donors, staff, and Board – for making Salvation Farms what it is. We’re looking forward to the upcoming growing and gleaning season and all that 2019 has in store.