Just Cut Program

About

In addition to our broad-scope programs, some of our accounts also participate in other local sourcing projects. The University of Vermont and Norwich University are both proud partners in the Just Cut project. Run through the Center for Agricultural Economy in northern Vermont, Just Cut provides minimally processed carrots, potatoes, and beets on a weekly basis. This program allows our teams to purchase more local produce throughout the year and supports economic opportunities and workforce development in the Northeast Kingdom.

Locally grown vegetables are purchased from VT farmers by Just Cut. Carrot Harvesting at West Farm, Cambridge Vermont. Photographer: Elizabeth Rossano	Just Cut minimally processes the vegetables at their facilities in Hardwick. Just Cut 1/2" Diced Carrots. Photographer: Kelly Bogel Stokes	Vermont First purchases the minimally processed vegetables that end up on your plate! Just Cut 1" Diced Potatoes Served as Breakfast Potatoes at UVM Dining. Photographer: Elizabeth Rossano

Learn more at About — Just Cut

Our Commitment

UVM and Norwich receive weekly orders of Just Cut products throughout the academic year. Through our partnership with Intervale Food Hub, planning is underway for St. Michaels College and Champlain College to participate in this program starting in 2025.