A Chat with Theresa

A Conversation with Salvation Farms’ Founder

One of Salvation Farms’ newest team members, Hillary Bailey, sat down for a conversation with our Founder/Executive Director, Theresa Snow to learn a bit more about why Salvation Farms does the work that it does.

Q: So, how does reduced dependence on food from afar contribute to more resilience in local food systems? How does Salvation Farms help reach this goal in Vermont?

A: Salvation Farms works to put to use millions of pounds of edible food that would not otherwise make it off the farms that grew it. We decrease the amount of food being brought into Vermont by building partnerships and initiatives to collect, process, pack, distribute, and use nutritious food that historically remained on farms across our state. We make this food available to feed people right here in Vermont. This is what Salvation Farms does.

It is said that the average diet consists of food that has traveled approximately 1,500 miles. To build more resilient local food systems, gaps have to be identified first and then more routes for local food to move from farms to outlets that feed more people locally must be created. Salvation Farms has been addressing these local food system gaps by using surplus, farm-raised food. We create more avenues for local food to feed more local people while displacing food from far away. This moves us toward a more locally reliable food supply and reduces dependence on vulnerable national and global supply chains, which in turn creates resilience.

Q: Salvation Farms’ primary purpose has always been to build a clearinghouse for Vermont’s agricultural surplus food. What does this mean and how would this concept help the state?

A: When Salvation Farms started, more than fifteen years ago, there were clear gaps in Vermont’s food supply chain – how food got from point A to point B, and what happened in between. We knew these gaps could be, in part, addressed by designing and building networked supports capable of responding to the abundant surplus remaining on local farms. 

We have modeled these networks in our local food system – moving more locally produced foods to local people. We noted early on in our work that labor, handling, processing, and distribution were all bottlenecks so our approach has included these elements. Additionally, incorporating experiential education and workforce development in our efforts have raised awareness of and capacity in our local food system. A strong local food system needs skilled workers and informed eaters to support it. We also support local food system development by building program models that can be absorbed or adapted by our partners. From our gleaning that engages volunteers and community-based food programs, to our commodity program that provides workforce training while increasing the accessibility of local produce by cleaning, processing, and packaging products for easy distribution, storage, and use. Our clearinghouse vision doesn’t have to rely on “bricks and mortar” infrastructure owned solely by one entity.

This approach leverages and invests in other private and nonprofit collaborators – creating a networked, collective impact model. Within this strategy, the links of short supply chains are connected and supported through the increased use of prime quality and surplus farm raised foods.

Q: Our goals include increasing appreciation in and understanding of Vermont’s agricultural heritage and future. How do we also affect shifts in peoples purchasing habits and market access for farmers?

A: Salvation Farms philosophies are rooted in four things – natural resource management, sustainable agriculture, experiential education, and justice within the food system. It is important that we engage people in our work by collaborating with a wide range of partners and through engaging volunteers. It is in this engagement that others gain direct exposure to local farms, local food, and an understanding of the impact a national and global food system has on our state’s farmers. This often leads to increased appreciation for local farms and knowledge of what food is available to us locally and seasonally.

In addition to our workforce development efforts, we have supported student internships, research efforts, and capstone projects. This provides a more structured form of food system education than the experiences of our volunteers or recipients of our food distribution. Both forms of educational experiences are equally powerful though. We believe that providing people with these opportunities helps foster a deep understanding of how essential a local food system is to meeting our basic needs. Since 2005, Salvation Farms has measured the impact of our activities on the people who engage in our work. Through these measures, we continually document increases in appreciation and support for local farms and local food.

“As a new employee at Salvation Farms, I am quickly discovering how the organization builds bridges that connect not just people but communities with the local farms that are so crucial to the vitality of our state. Our efforts strive to be sustainable local food solutions that provide nutritious food to the people of Vermont while also contributing to a stronger agricultural system for farmers and food producers. I am continually surprised and encouraged by the tenacity with which Salvation Farms’ team tackles these goals. Our work serves as a model for organizations across the nation.”

– Hillary Bailey, Clearinghouse Director