Scaling Up: Producing and Processing for the Larger Regional Market

September 10, 2011 - 10:00am - 3:00pm

Free for those who pre-register, $7 for walk-ins; includes lunch

Interested in producing or processing meat for institutions and other large-scale buyers throughout the New England region? Are you a school, hospital or other institution looking to source regionally produced beef? The New England state departments of agriculture are collaborating with the Northeast Farm to School Network and Healthcare without Harm on a marketing plan for increasing sales of regionally-produced beef to institutions. The research team, led by Rose Wilson, will give a presentation of the results and propose some steps we can take to increase beef sales to large-scale regional consumers. Then we’ll head down the street to Westminster Meats, Vermont’s newest slaughter facility, for lunch and a tour. This will be a great opportunity to make connections from across New England! Funded in part by the Ag Innovation Center and co-organized by VT Agency of Ag and UVM Center for Sustainable Ag. Registration, directions and additional information are available at: or by contacting Sam Fuller at NOFA-VT (802) 434-4122 or

Southeastern Vermont Community Action & Westminster MeatsWestminster, VT
Free for those who pre-register, $7 for walk-ins; includes lunch
Sam Fuller
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