Ag & Food Tech2018
Consumer demand for sustainable products, coupled with the desire to understand where those products come from, has created the need for technological advancements in the agricultural value chain.
Rural economies nationwide and around the globe are struggling to maintain their local food systems and reduce their dependence on fossil fuels, especially as extreme weather events become more prevalent. Vermont is a leader in the incubation and development of forward thinking food and energy businesses and is making a concerted effort to attract the next generation of climate friendly businesses to the state.
Consider some of the challenges and opportunities that we face in Vermont that are also applicable throughout the world:
After three months of intense focus, camaraderie and learning we are pleased to announce the DeltaClimeVT Ag & Food Tech 2018 cohort winners as selected by their peers. In the top spot is AgHelp of Michigan and in a close second is Ceres Greens of Vermont.
“The mentors that were recruited and contributed all of their time were fabulous. We’d never be able to get these people on the phone or get a meeting so DeltaClimeVT bringing them all together was amazing.”
DID YOU KNOW?
DeltaClimeVT offers cohort members more than 35 hours of time with mentors, investors and potential customers?
AgHelp is a mobile platform that helps agricultural employers source, retain, and attract local and national talent while connecting workers with local support services. AgHelp is providing transparency in labor recruitment while ensuring that workers have access to basic resources like education, health, and training opportunities. Michigan
Agrilab Technologies offers technical and development services to serve customers through all phases of a renewable energy, water quality or sustainability project. Agrilab’s featured products are compost aeration and heat recovery (CAHR) units with advanced thermal energy recovery, remote data and control capabilities that are modular or mobile. Vermont
Ceres Greens is a vertical farming company growing and supplying customers with fresh, local leafy greens and herbs year-round. Based in Barre, Vermont, Ceres grows their products in a controlled indoor environment, utilizing a proprietary method of their own design. Vermont
Freshspire connects local farmers directly to buyers to create a network of sustainable food. Their platform provides visibility in the market and powerful analytics, to help save time and money. North Carolina
Meristem Farms produces high-quality hemp seeds and hemp clones. Meristem provides cultivation expertise and precision indoor environmental controls to bring these cultivars to their fullest expression of health benefits in a consistent and marketable manner. Vermont
Planetarians’ patent-pending technology adds value to overlooked ingredients like defatted seeds, converts them into a high-protein, high-fiber ingredient, and helps food manufacturers fortify a variety of food products with natural protein and fiber from seeds. California
Savor has a patented process to create edible cutlery that biodegrades in days, tastes great and works in hot soup and ice cream. Savor heats and presses a blend of flours together to create a spoon that is durable, yet edible. Savor spoons come in five flavors: honey vanilla, dark chocolate, maple & brown sugar, tomato basil, and sea salt. Georgia
Smart Yields connects farmers, agricultural researchers and their communities through crowd-sourced data gathered from a network of integrated sensors that measure everything from soil health to inputs such as water, energy and nutrients. In turn, these users tap into a vast wealth of local, regional and national knowledge to increase productivity, yield, and revenue. Hawaii
About the program
The accelerator consisted of three separate, four-day, on-site “sprints”, in the Burlington area (at the Ben & Jerry’s Ice Cream administrative office), with homework and webinars in between. As a result of our generous sponsors and partners, accommodations and meals were provided at no cost. Cohort members provided their own transportation to and from Vermont for the three on-site sprints.