Freshness. Value. Efficiency.
Produce. Prepared.
We take great care to ensure our produce arrives fresh from local farms and is cleanly processed before delivery to your kitchen.
Grown in local fields
All our produce is grown by Vermont & regional farmers.
Raw produce arrives…
Raw produce arrives at the Food Venture Center from partner farms.
Is prepped by hand…
Produce is cleaned, sorted and prepared for further processing to specific sizes and cuts.
Processed to specific cuts…
Produce is then prepared in our commercial kitchen where Just Cut is licensed with the Vermont Department of Health and FDA as we’ve developed strong food safety plans to keep our products safe and compliant.
Cleanly Packaged…
All cuts and sizes are sealed into clean plastic packaging and labeled with vegetable, cut size, date, and farm source.
And boxed for delivery.
Sealed bags are packed into boxes and ready for delivery to your kitchen.
Delivered!
Orders arrive via refrigerated trucks operated by regional network of caring and dedicated drivers.
Just Cut is a social enterprise of the Center for an Agricultural Economy and an essential connection between food growers and buyers.
We purchase, inspect, wash, prepare and deliver Vermont-grown produce to institutional kitchens both large and small.
By partnering with local farmers, food buyers across New England, and a regional delivery network, we help ensure the viability of Vermont’s working landscapes and provide greater accessibility of high-quality produce to all markets.
Just Cut emphasizes authenticity, value, and efficiency in your selling or buying experience. We help foster a deeper understanding of your important place in the success of our regional food system. We make it easy for buyers to support local farmers while offering peak taste, freshness, and nutrition in prepared meals. When you choose Just Cut, you are investing in the health and well-being of the people who grow your food and the people who eat your food.
Just Cut by the Numbers: 2023
Purchased from
20 Vermont and regional farms
385 lbs of produce moved to food shelves and community meals
Sold to 43 Institutions
10 average food miles less than other distributors
Veggies p
rocessed:
162,023 lbs.
Distributed to
2 states
Just Cut Team
Chandra Blackmer (she/her) Just Cut Program Manager
Josh Peets (he/him)
Production Team Lead
Malayna White (she/her)
Production Team Member
Isabel Villarroel (she/her)
Production Team Member
Dennel McKenzie (she/her)
Production Team Member
Dennel Gagnon (she/her)
Production Team Membe
History
The CAE Farm-to-Institution Program began in 2012, during the first few years of the Vermont Food Venture Center (VFVC) operating in Hardwick. Its initial projects were co-packing arrangements in which local farms contracted the VFVC to minimally process and package their produce for the wholesale market. This relationship gave local farms the opportunity to produce new value-added products that they in turn sold and delivered directly to institutions and other wholesale buyers.
As demand for these products increased and more farms employed the program’s services the leadership at CAE sought new ways to streamline and improve the experience for producers and buyers. In 2015 the CAE Farm-to-Institution Program formally changed to Just Cut, which in addition to maintaining its role as food processor also became the sole distributor – sales and delivery – of these goods.
This shift allowed Just Cut to expand its reach to larger institutions and to strategize with farmers on the best crops to grow to efficiently meet this increased demand.