2019 Prize Winners

University of Vermont and State Agricultural College, in partnership with Norwich University, Sodexo, Vermont Food Venture Center, and Pioneer Valley Growers Association was awarded $250,000 to invest in processing infrastructure to improve capacity and efficiency and expand volume of products offered for sale to local institutions.

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Greenhouse Grown: Supplying Year-Round Local Produce on Campus

Western New England University, in partnership with Springfield College, Elms College, Aramark, and Wellspring Harvest, was awarded $250,000 to increase the use of year-round local greenhouse produce to better align campus food needs and local greenhouse production.

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Hanging by a Shred: Supporting Regional Dairy Farms through Cheese Production

Brown University, in partnership with Roger Williams University, Smith College, and Narragansett Creamery, was awarded $250,000 for a equipment purchase to support processing of locally sourced milk into pre-shredded mozzarella cheese for the college and university market.

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Bringing Frozen Maine-Grown Produce to New England

University of Maine at Farmington, in partnership with Good Food Shepherd Food Bank, University of Maine at Presque Isle, Wyman’s, and Sodexo was awarded $250,000 to develop produce freezing capacity in Maine to meet demand for locally sourced and processed vegetables at a price the local institutional market can afford year round.

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Transforming Surplus into Stability and Scale

Massachusetts Institute of Technology, in partnership with Lesley University, Emmanuel College, Commonwealth Kitchen, Western Massachusetts Food Processing Center, Boston Area Gleaners, PV Grows, and Bon Appetit Management Company, was awarded $250,000 to create a portfolio of “Food from Here” products to be utilized across campus kitchens, retail locations, and residential halls.