The Sustainable Dairy Products: Northeast Summit, to be held February 12th in Norwich. Photo Credit: NEWMOA
Vermont Business Magazine The Vermont Agency of Natural Resources is promoting best environmental practices as an economic development tool. A typical tourist trip to Vermont might include hiking on the Long Trail, skiing at one of our many resorts, fishing for wild brook trout, visiting a farm, and sampling some of the finest cheese, yogurt, and ice cream. People come to Vermont because it represents a vibrant counterpoint to the narrative, so prevalent elsewhere, that agriculture and the environment cannot coexist. Here in Vermont, environmental and agricultural excellence can be mutually reinforcing.
The Sustainable Dairy Products: Northeast Summit, to be held February 12th in Norwich, will dive into effective strategies to strengthen businesses by going green. The Summit will provide a comprehensive look at energy efficiency, wastewater, cleaning/sanitation, and pollution prevention, and bring together experts, organizations, and other resources to help dairy processors flourish economically and environmentally.
“No industry better exemplifies the importance of getting environment, agriculture, and economy right than the dairy industry, which accounts for 7% of the Vermont economy. Building on the continued effort of the industry, we will see even greater results,” said Anson Tebbetts, Secretary of the Agency of Agriculture, Food & Markets (AAFM).
Value-added dairy products like cheese and yogurt are a growing sector in Vermont. Many new manufacturers are emerging, and many farmers are exploring value-added products as a source of additional revenue to help maintain the viability of family farms. “As dairy products businesses start and grow, they face many questions about how to reduce their environmental impact through best practices and compliance,” said Tom Bivins, Executive Director of the Vermont Cheese Council. The Summit will help answer those questions and will show how even smaller operations have opportunities to cut waste and adopt more sustainable production methods that save money.
The Summit is one example of how Vermont’s state agencies are reaching out to help food manufacturers. It is part of a growing partnership between the Agency of Natural Resources and AAFM that reflects the interdependence of agricultural, environmental, and economic prosperity, andthe importance of environmentally sustainable operations that strengthen the Vermont brand.
The Summit is just a starting point. Through its Environmental Assistance Office, the Department of Environmental Conservation will continue to help dairy products manufacturers understand regulatory requirements and improve practices, through site visits, online workshops, and other outreach.
For more information and to register to attend the Sustainable Dairy Products: Northeast Summit, visit www.eaovt.org.
Sustainable Dairy Products: Northeast Summit
Monday, February 12, 2018
8:30am
Registration / Continental Breakfast (Provided)
9:00am
Welcome
- Emily Boedecker, VT DEC Commissioner
9:10am
Opening Remarks
Learn how to go beyond regulatory minimums, to capture the financial benefits of environmental sustainability.
- Julie Moore, VT ANR Secretary
- Anson Tebbetts, VT AAFM Secretary
- Ted Brady, VT ACCD Deputy Secretary
With the trend towards consumers seeking “greener” products and services,processors can gain a competitive edge by implementing sustainable practices.
- Andy Whitman, Director Sustainable Economies, Manomet Center for Conservation Sciences
10:00am
Sustainability Self-Assessment Tool
Self-assessment is the first step in identifying potential areas for sustainability improvements. In this interactive session, attendees will be guided through use of the self-assessment tool to help them "pick a place to start."
- Madeline Typadis Snow, Lowell Center for Sustainable Production, UMass Lowell
10:30am
Break
Meet your neighbor; vendor fair.
10:45am
Profiles in Sustainability
Moderator: Tim Perrin, Efficiency VT
Businesses share their stories about how they have implemented greener practices in energy, waste, wastewater, and packaging. Presenters will describe how they evaluated potential actions, financial considerations, and critical partnerships.
Speakers:
- Billie Davis, Environmental Specialist, Ben & Jerry’s
- Howard Wilcox, Wilcox Ice Cream
- Lisa Drake, Stonyfield Farm
12:00pm
Lunch (Provided)
Lunch remarks from EPA Region 1 @12:30pm
Vendor fair and networking
1:15pm
Innovative Sustainability Solutions
Moderator: Laura Ginsburg, VT AAFM
This session will focus on how businesses can refine their understanding of opportunities for improvement through sustainability audits and customized research to identify promising solutions that fit specific needs. The session will include a description of one business where the solution was equal parts technology and creative partnership.
Speakers:
- Jed Davis – Agri-Mark/Cabot
- Joy Onasch – UMass-Lowell/TURI
- Lauren Mattison – UMass-Amherst/CEERE
2:30pm
Break
2:45pm
Ready to Grow?
Good business planning is the first step to sustainability. The key to making any sustainability project or business initiative a success is knowing not just what you want to do, but how you are going to do it. This session will discuss the importance of business planning, and critical issues you should be thinking about before beginning a project. Other important assistance providers who can help you get your project off to a good start will give brief elevator pitches.
- Rose Wilson, VHCB Business Planner
- Jeannine Kilbride, Cobb Hill Creamery
Other service providers:
- John Fay, VT DEC Permit Specialist
- Abbey Willard, VT AAFM Division Director
- Shawn Barth, Occupational Safety Consultant, VT Department of Labor
- Todd Cosgrove, Hazardous Materials Chief, VT Department of Public Safety
3:30pm
Closing Remarks
- Andy Bray, Project Manager, NEWMOA
3:45pm
Vendor Fair & Networking
4:30pm
Adjourn
Source: Agency of Natural Resources 2.6.2018
United States