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NEWMOA partnered with the Vermont Department of Environmental Conservation (VT DEC) to host this Summit specifically for processors of secondary dairy products (e.g., cheese, yogurt, butter, ice cream) in the Northeast. Presentations and additional supporting materials are available through the links below:

Welcome

Opening Remarks

Learn how to go beyond regulatory minimums, to capture the financial benefits of environmental sustainability.

  • Emily Boedecker, VT DEC Commissioner
  • 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.

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, UMass Lowell/LCSP

Profiles in Sustainability

Moderator: Celia Riechel, VT DEC

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:

Lunch Speaker

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:

Ready to Grow?

Moderator: E.B. Flory, VT AAFM

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.

Other service providers:

  • John Fay, VT DEC Permit Specialist
  • Abbey Willard, VT AAFM Division Director
  • Shawn Barth, Occupational Safety Consultant, VT Department of Labor

Closing Remarks

  • Andy Bray, NEWMOA

Vendor Fair & Networking

Additional Supporting Materials:

Finally, you can view a video of the entire event by accessing the following link via YouTube: Video Recording of Event by CATV. For ease of viewing, the timing for the specific sessions and speakers is noted below:

  • 0:01 – Intro Andy Bray
  • 3:45 – Emily Boedecker, Commissioner Vermont Department of Environmental Conservation
  • 11:20 – Anson Tebbetts, Secretary Vermont Agency of Agriculture, Food and Markets
  • 17:39 – Ted Brady, Deputy Secretary Vermont Agency of Commerce and Community Development
  • 32:16 – Andy Whitman, Manomet Center
  • 45:45 – Madeline Snow, UMASS Lowell Center for Sustainable Production
  • 1:12:00 – Session 1: Profiles in Sustainability, Wilcox Ice Cream, Ben & Jerrys, Stoneyfield
  • 2:13:00 – Rob Guilleman, EPA Region 1, Sustainable Food Manufacturing/Retailing
  • 2:41:00 – Session 2: Innovative Sustainability Solutions, Cabot Creamery, UMASS Lowell Toxics Use Reduction Institute, UMASS Amherst Industrial Assessment Center
  • 3:37:00 – Session 3: Planning for Growth, Business Planning Vermont Housing Conservation Board, Cobb Hill Cheese and Frozen Yogurt, Abbey Willard Vermont Agency of Agriculture, Food and Markets, John Fay Permit Specialist Vermont Department of Environmental Conservation, Sean Barth Project Worksafe, Vermont Economic Development Authority
  • 4:09:00 – Closing Remarks, Andy Bray

For more information, contact Rachel Smith at .

 

 

Last Modified 08/21/2012

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