Using Farm Surplus to Increase Our Reliance on Local Farms
“Food system resiliency is foundational to ensuring our communities have equitable, affordable, and sustainable access to healthy whole foods. In these uncertain times, Vermont is fortunate to have an organization like Salvation Farms. Its vision is forward-thinking, strategic, and grounded in a philosophy that connects farms and eaters and creates a path toward greater resiliency which we need now more than ever.”
–James Hafferman, supporter
Over the past few years, Salvation Farms has been interested in conceptualizing our work in ways beyond the success of our programs to encapsulate a broader vision for a resilient local food system. In these efforts, we've gathered colleagues, interviewed farmers, and taken time for deep reflection. Below are some of our findings as they were gathered over the years and in new context with our global and local realities.
In 2017, Salvation Farms hosted Vermont’s first surplus crop forum (pictured above), gathering together more than 40 colleagues from across Vermont, and some from out of state. This day of group dialogue followed the 2016 release of our Vermont food loss research which uncovered that an estimated 14.3 million pounds of edible produce remains on our state’s farms. Key takeaways from the forum include:
- More inquiry needed to determine how minimally processed (peeled, cut and frozen, canned, or dehydrated) or value-added product may remove some barriers of labor and infrastructure or help overcome some concerns of seasonality, blemishes, or uncertainty of mixed varieties.
- A broker is vital to aggregate crops, convey availability, and match crop supply (raw or processed) to diverse needs of institutions
- A PR and marketing campaign will help brand these products and/or the Vermont Commodity Program
- Educational and ease-of-use campaigns will help adjust client/consumer expectations and increase institutions’ receptivity
Salvation Farms advocates for and has sought to serve as convener and clearinghouse to aid collaborations that make the above reality.
Surplus Crop Continuum (Art by Morgan Wickstrom)
Edible food remains on farms for many reasons. The most common include a perception that the product is “imperfect,” lack of available and/or affordable labor, saturation in the marketplace, uneconomical to harvest and handle, competing harvest, lack of on-farm infrastructure, and overproduction.
Farmers are wise and resource responsible. Food remaining on farms does not go to waste. Yes, it may not be consumed by people but it is put to good use feeding livestock and the soil… contributing to the production of food.
There are a lot of market opportunities for surplus farm food, but special consideration must be given to ensure this action doesn’t undercut established market relationships farms already have. Farmers are finding success connecting their surplus with restaurants, some institutions, and direct to customers through CSA programs, farmers markets and farm stands. An area ripe for exploration and development is processing, but this can be challenging and costly given the lack of uniformity, inconsistent availability, and degrees of compromise typical of farm surplus.
While Vermont farms have more surplus than the charitable food system in Vermont can use, this is the primary way farm surplus is currently being used. Gleaners are frontline service workers, helping collect surplus food that isn’t harvested or sold, distributing this food to community food programs - all while engaging volunteers and educating the community about local farms. Some farms connect directly with food shelfs. Other efforts include donating surplus crops to classrooms to enhance lessons and highlight agriculture. And some efforts include community meal programs processing and storing surplus to increase their use of locally foods and reduce the purchase of processed foods from outside the state.
Following the 2017 surplus forum an asset mapping project ensued and the above pictured and discussed continuum of responses was created showing the many ways surplus produce can be put to valuable use. Additionally, a round of farmer interviews were conducted affirming much of what Salvation Farms advocates for. A few of the findings include:
- Increase marketing of seconds to restaurants, public institutions, and value-added processors
- Launch a public campaign around Vermont to educate consumers on the various ways wholesome produce can look, how to eat seconds, and the benefits of local produce
- Invest in supply chain infrastructure to support market development and expansion
- Facilitate open discussion and support research tracking surplus prices and the effect of introducing more of these products into the market on growers’ bottom lines
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