Vermont farmers and food producers were essential participants in VEE. Participating restaurants were required to include a minimum of 10% local ingredients in VEE meals. Throughout the program, VEE restaurants averaged 36% local ingredients in their meals, far exceeding the 10% requirement.
By state definition, "local" means ingredients that were grown or produced in Vermont. By mandating the use of local ingredients, VEE ensured that a significant portion of its federal funding stayed in the local economy to support agricultural resilience.
Below is a list of some of the 270+ Vermont farmers and food producers whose ingredients were used in VEE meals.