Farm to Plate Helps Statewide Efforts in Energy and Agriculture Come Together
Nick Meyer of North Hardwick Dairy, an Organic Valley milk producer, was able to reduce energy costs and increase self-sufficiency by growing sunflowers for biodiesel and meal while maintaining a wind turbine to help cover electricity needs.
We all know food gives us energy. But we might sometimes lose sight of the amount of energy involved in producing, processing and delivering that food to our plates. Everything requires energy: from tractors plowing and planting to producing fertilizer or compost; from milking cows and keeping that milk cold to storing and transporting vegetables. This energy costs farms real money and it is sometimes a major category of expense. Energy costs are typically one of the highest for farms, rivaling feed costs on dairy farms and labor costs on vegetable farms.
As Vermont experiences growth in food-related businesses and jobs, decisions about energy become more and more important. This has been part of Vermont’s Farm to Plate Strategic Plan and the associated network of people working on implementing that plan. The plan includes goals related to energy, including; reducing farm production expenses, reducing adverse environmental impacts from farm and food system activities, reducing energy use, and increasing renewable energy use in the food system.
One example of how this is actually working is a group called the Farm to Plate Energy Cross Cutting Team: a group of energy specialists from Efficiency Vermont, the Agency of Agriculture, UVM’s Rubenstein School and UVM Extension, The Vermont Bioenergy Initiative, USDA NRCS and private companies. The team meets regularly to learn from each other and take on specific projects such as the recent set of seven “Energy Success Stories” which were released at the 2014 Farm Show, showcasing farms, businesses, vendors, installers, and technical assistance providers who have made a difference with energy efficiency savings and renewable energy production.
Chaired by Efficiency Vermont planning manager, JJ Vandette, the energy team will continue to address the Farm to Plate Efficiency and Renewable Energy Goal to decrease overall food system energy consumption and increase food system renewable energy production and the Farm to Plate Environmental Impacts Goal to decrease adverse environmental impacts from farming and food system activities—while helping to decrease production expenses—also a goal of the Farm to Plate Strategic Plan.
The team is always interested in having new members. If you have an interest in energy, especially energy on farms and in the food system, we’d love to hear from you. JJ Vandette can be reached at jvandette@veic.org or 802.540.7915.
Data sources and analysis at www.vtfarmtoplate.com/getting-to-2020.
