IWW projects (click to view)

Back to the Future Farms

Battenkill Fibers

Chatham Brewing

Catskill Brewery

Dutch’s Spirits

Field Goods

Hillrock Estate Distillery

Hudson Valley Seed Library

Laughing Earth Farm

Letterbox Farm Collective

Madava Farms

Monkshood Nursery

Moxie Ridge Farm

Noble Pies

Pennings Farm

Ronnybrook Farm 

Sparrowbush Farm

S&S Brewery

The Hudson Standard

Truncali Farms Inc

Whistle Down Farm 

 

 

Carbon Credits Research Project

This HVADC sponsored project, funded by an USDA Rural Business Enterprise Grant, was designed to assess the potential of establishing a carbon credit market between NYC and agricultural interests in the Hudson River Valley. The result of the research is a proposal for nonprofit entities, such as land conservancies, to acquire Regional Greenhouse Gas Initiative rights at a wholesale price for the right to emit 1,000 tons of CO2, which in turn permanently retires them from circulation. These “wholesale blocks’ of 1,000 tons can then be broken down into “retail” quantities of 3 tons each, and resold to the public as Permanent Reduction Certificates. 3 tons of CO2 is roughly equivalent to the average use of a car for six months in terms of an individual’s carbon footprint. Assuming the wholesale price per ton is lower than the retail price per ton, (as has always been the case to date) the difference, i.e. the gain, can be used by the nonprofit to establish a GreenAg Fund that provides assistance to farmers wanting to reduce their GHG emissions. To view the full report, click HERE.

 

 

USDA Farm to School

HVADC partnered with Poughkeepsie City School District (PCSD), Hudson Valley Pattern for Progress and the Poughkeepsie Farm Project to develop and secure an USDA Farm to School grant for 2012-2014. HVADC provided overall project management and grant administration duties and assisted in the identification and procurement of local sources of produce. PCSD responded exceptionally well to the program by developing a series of new menu items to highlight local produce. Students were educated in the preparation, uses, and nutritional benefits of different vegetables such as dark leafy greens and winter squash and the project team facilitated farm visits for hundreds of students; promoting community education and participation in the practice of eating locally produced food.

To view the full report, click HERE.