Addison County Relocalization Network Inc.

“Expenses advertising 2,602 office 1,378 conference and meetings 3,909 insurance 1,638 fees 285 project expenses 27,137 telephone and website 1,723 supplies and materials 195 total 38,867”

“Acorn's mission is to promote the growth and health of local food and agriculture in vermont's champlain valley.”

“Acorn organized a tour of local farms/producers. Developed a guide listing local growers and their products. Hosted the 4th producer, buyer, distributor forum. Introduced buyers from within vermont and out of state to vermont products. Producers met with distributors to better learn about product trends and logistics variables. Focus included new product trends such as hemp and hops. Expansion of value-added producers to educate farmers and buyers of business-growth issues of distribution. Oversaw farmer and food producer workshops directly linked to topics cited in forum evaluations including working with distributors, retail skills for farmers selling at farmers markets and farm stores, hemp, business and crop planning. Sent out a monthly networking email to over 3,000 people affiliated with our network. Participated in all subcommittees of the vermont farm to plate network to ensure the voice of the addison county food system is heard at the state and regional level. Acorn partnered with the vermont department of health, two local health care providers, and three local farms to develop a new market to provide fresh, locally grown, food to the county's most vulnerable citizens. In accomplishing this vision, we provided individuals with type ii diabetes, heart disease and other preventable, diet-related illnesses and/or food insecurity with healthy food while providing our farmers with a new local market. The 2019 farmacy program served 45 families in the porter medical center and bristol mountain health center service areas who were facing food insecurity and diet-related illness, with a health care provider's prescription for a local farm share of fruits and vegetables, supplemented with nutrition and cooking education.”