Just Cut Program

About

The Just Cut program is run through the Center for Agricultural Economy in Northeast Kingdom of Vermont. Just Cut provides minimally processed carrots, potatoes, and beets to our accounts 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.

Learn more about Just Cuts' process in the diagram below.

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

We are proud to have grown our commitment to the Just Cut program over the years. UVM and Norwich were the first accounts to receive weekly orders of Just Cut products. We have since expanded the program to St. Michaels College and Champlain College through our partnership with the Intervale Food Hub and most recently to the four Vermont State University accounts with the help of Black River Produce.

In 2025 our team worked with Just Cut to help dev flop a new value-added product, hummus. This project was truly a collaborative process and resulted in a product that was both a great fit for our accounts and for the Just Cut program. The hummus is now available as a standing order item to all our accounts.