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VFN Culinary Membership Form - 2018
If you have been a member before, choose Renewal (even if your membership has lapsed)
Basic Contact Information
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First Name
Last Name

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Address Line 1
Address Line 2
City
State/Province
ZIP/Postal Code

Address Line 1
Address Line 2
City
State/Province
ZIP/Postal Code
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Public Directory Information
Additional contact & business details for the public directory
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For display in a public directory listing - please keep short (we will edit for space if necessary)
DigInVT is our ag & culinary tourism website. If you are regularly open to the public and want to market via this website, select yes.


E-mail for customers to contact





Please input the hours you are open to the public - leave blank if not applicable.
Can select multiple
Check all that apply

Your member packet will include instructions for incorporating additional images into your listing.

IMPORTANT: Larger images will be cropped and resized to fit 850px wide by 453px high. Smaller images will not display well. Landscape (horizontally) oriented photos will work best. Please do not send files over 1MB.
Business Directory Information
This information is for members only and intended to help producers navigate the restaurant / chef market. It is optional, but much appreciated.
Check all that apply - note this does not have to be what you currently purchase, it's what you *want* to purchase
Select one

If you are open to direct purchases for certain categories / items, please list

If you accept direct sales, please list the best contact for sellers in the departments where you accept inquiries. Please include name, department, best contact (phone number or e-mail address) and best times of day / days of the week for contacting.
Membership Criteria

Businesses must meet the following criteria to qualify for partner membership. There are 4 areas for qualification:

1. Partnerships Members must regularly source food from farms in Vermont (+30 miles) and from VFN Members.

2. Purchases 15%* of more of annual food purchases must be Vermont (+30) grown or raised food. 

3. Diversity of Vermont Food Members' regular menus must contain local products in 3 of the 6 USDA food groups

4. Participation Members are engaged in local food system work, and attend (or host) at least one relevant event each year. 

Answers to the following questions are for office use only and not published. If you don't currently meet Partner Member criteria, a Supporting Member option is also available - in the case of restaurants not yet open, a Supporting Membership is recommended, and the cost will be discounted from dues if you join within the year. 

Gold Barn membership signifies the top local food purchases in VFN and is automatically calculated from these answers. Details on the current Gold Barn criteria are available online. 

*10% is the threshold for health care institutions and schools.


Or of time in operation if open less than a year

We define this as Vermont plus 30 miles. Every year we will interview randomly selected members about their systems for measuring local food purchasing so that we can develop a sense of best practices & resources for efficient tracking.
Your regular menu must contain Vermont (+30) products in 3 of 6 USDA food groups. Check all that apply.

Provide a link to your menu here - if the use of local foods won't be obvious on your normal menu, please see next question.

If use of local food across categories won't be clear from materials available online, please enter here examples of regular dishes that demonstrate diverse use of local ingredients.

We send twice-monthly updates with events, webinars, workshops, etc. relevant to VFN members. Please add e-mails of any staff (beyond the administrative contact and chef) who should receive this update.



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Check all partners that you regularly purchase from. We send all partners an e-mail to verify purchasing (and similarly you will see e-mails from farms that claim your business as one they sell to). We update this list monthly with new members.

Please add additional local farms you source from or distributors from whom you source local food.

We recognize that smaller businesses may be sourcing a significant percentage of food from their own production. Farm stays, for example, that build their culinary experience around food from their own land and their immediate neighbors. Please indicate your use of hyperlocal sourcing here if applicable.
Membership Dues
If you joined as a Supporting Member in this year, you are eligible to discount $50 from your fees - for example, restaurants that joined as supporters before they opened. Please use the custom amount field to enter the correct discounted fee if this applies to you.
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Optional Areas of Interest Survey

The Vermont Fresh Network is successful every year through the engagement of our Partner Members. You can learn about things we’re doing through the Fresh Insider (members are automatically subscribed) and our website VermontFresh.net. You can also be notified about opportunities to participate in specific upcoming projects by selecting areas of interest on this survey. (Survey will open in a new window)