Our mission is to build a regenerative and equitable food system on Martha's Vineyard that engages, informs, and integrates the community.
To accomplish our mission, we:
1) increase local food production,
2) reduce and redirect food waste,
3) and expand access to healthy food for all islanders.
For more information or to become involved in any of our projects, please contact us at firstname.lastname@example.org.
History of Island Grown
Dinners with key stakeholders to share a meal and talk about the issues and challenges facing our local food system.
Island Grown logo and branding created.
First map of island farms becomes a tool for farmers and consumers to connect. “Reasons to Buy Local Food” campaign.
Shelf signage created for farmers and markets to identify local products.
First Farmer’s Dinner brings together food producers and community members to discuss challenges such as distribution, labor, housing, access to land and infrastructure for food production.
Executive Director Ali Berlow begins work with MDAR, DPH & local Boards of Health for Poultry Processing Unit.
Noli Taylor receives Vision Fellowship to start Island Grown Schools, our Farm-to-School Program.
Joel Salatin visits island and offers advice to local farmers.
Poultry Unit begins processing local chickens for farmers and backyard growers.
Island Grown Schools installs school gardens and starts working with teachers.
Application to USDA for a feasibility study into the slaughtering and processing of four-legged animals.
Workshops at Agricultural Hall to teach the community how to raise their own chickens for meat and eggs.
Chicken raising workshops continue.
First Bee School to teach people how to responsibly raise honey bees and how to support our native pollinators.
Gleaning program starts and harvests about 5,000 pounds of excess produce from local farms to deliver free to community members in need.
Awarded a grant from the USDA to conduct a feasibility study on four legged slaughter.
Second Bee School.
Gleaning program harvests about 10,000 pounds of excess produce.
“Local Meat is Good to Eat” fundraiser for four legged slaughterhouse.
Third Bee School.
Apprentice program begins to match applicants with local farms that are in need of help.
Island Grown joins a community effort to keep the Thimble Farm property in food production.
Island Grown Schools and The Farm Institute launch a summer teen program for High School students called The Farm Project.
Gleaning program harvests 21,795 pounds of excess produce.
Edible Vineyard revises and releases the second farm map.
Island Grown Schools launches a Preschool program.
Second year of Apprentice program.
Island Grown Initiative is gifted Thimble Farm.
Local boards of health approve first sales of locally processed chickens from island farms to grocery stores.
Gleaning program harvests 23,345 pounds of excess produce.
First year of the Island Grown Schools Harvest of the Month program.
Aquaponics and Greenhouse consultant Keith Wilda comes on board to help us with a plan for the acre glass greenhouse at Thimble Farm.
Fields at Thimble Farm are cover cropped.
Greenhouse is 30% operational with hydroponic greens being sold to schools, restaurants and grocery stores.
Third year of our apprentice program.
Kevin Brennan receives a Vision Fellowship to plant an educational, homestead style Orchard at Thimble Farm.
Gleaning program harvests 23,992 pounds of excess produce.
Began working with South Mountain to create a Farm Hub for the Thimble Farm property.
Began meeting with neighbors and community members about plans for Thimble Farm.
Refrigerator truck donated to Island Grown for transporting gleaned produce from local farms to islanders in need.
Island Grown Schools organizes first meeting for a Cape and Islands Farm to School network.
Community Garden at Thimble Farm begins.
Greenhouse is 60% operational.
Island Grown Farm Hub offers first Winter CSA.
Americorps helps us with construction projects at the Farm Hub.
IGS presents about Harvest of the Month at the National Farm to Cafeteria Conference.
Island Grown Initiative board works on organizational development.
Gleaning program harvests 26,034 pounds of excess produce.
Island Grown Schools launches seed library in collaboration with the West Tisbury Free Public Library and The Farm Institute.
Joined newly created MV Agricultural Alliance with the MV Ag Society, The Farm Insitute, Living Local & Slow Food.
Slow Food & Farm Field Sea revise and release the third edition of the Farm Map. An interactive version is now available on the MV Times website
Americorps returns for the second year helping us with projects at the Farm Hub.
Homestead style orchard planted out at Thimble Farm.
Island Grown Schools works with high school students at the Charter School, to draft legislation to create statewide support for farm to school initiatives.
Island Grown Schools launches a comprehensive, standards based pre-K through 12th grade curriculum toolkit, free to use on their website.
The Farm Project, our teen apprentice program, processes more gleaned produce than ever for school cafeterias to use throughout the winter months in school meals.
Gleaning harvests 22,050 pounds of produce.
Island Grown convenes the first Food Equity meeting with non-profit leaders and community members to address issues of food insecurity on our island.
Farm Hub offers educational workshops on home hydroponics, season extension, small-scale livestock care, and mushroom cultivation.
Legislation passes to support Farm to School initiatives across the Commonwealth.
Gleaning harvests 23,255 pounds of produce.
Launch of the Food Hub Feasibility Study with support from the Martha’s Vineyard Vision Fellowship and a private donor.
In conjunction with the Food Equity Network and the MV Times, Island Grown helps launch the Feeding MV map, an interactive map with free or low cost food services.
Mobile Market launches with support of a grant from the Massachusetts Department of Agricultural Resources to bring affordable local produce into six island neighborhoods.
Island Grown’s first ever Summer Food Service Program serves 1,500 meals to 275 children during 5 weeks in the summer to bridge the nutrition gap when school is not in session.
Island Food Rescue partners with the MV Refuse Disposal and Resource Recovery District to add food waste collection services for island residents.
350 people attend first fall festival at the Farm Hub
Gleaning program recovers 26,000 pounds of fresh vegetables, meat, eggs, fruit and pastries to be donated to families facing food insecurity.
Island Food Rescue collects 80 tons of food waste from 17 customers which is composted on local farms.
Island Grown pilots a program to encourage hunters to take extra deer, and a resulting 220 pounds of venison is donated to the food pantry.
Island Grown pilots winter produce delivery program to make local produce available to island residents who use SNAP (Supplemental Nutrition Assistance Program)
Food Equity Network convenes for its second year and collaborates on food access issues facing seniors
Island Grown launches strategic planning process and engages stakeholders to identify priorities for the next 5 years.
Community Lunch Program expands to serve meals during February vacation in partnership with island libraries
Mobile Market hits the road for its second season, increased sales by 25%
Island Grown reduces landfill trash at the Agricultural Fair by 31% through centralized waste sorting stations, and collects 6,500 pounds of food waste to be collected on island farms.
Backyard grower workshops at the Farm Hub about mushrooms, fruit growing, and herb growing
Pilot program in the island schools picks up food waste from cafeterias to turn into compost
Summer Community Lunch Program serves 3,200 meals over a 6-week program at 5 sites
Second season of the Venison Donation Program extended into bow season
Island Food Rescue collects 130 tons of food waste
Gleaning Program reaches 200,000 pounds donated since inception in 2009
Composting begins at Farm Hub property, 250 yards produced in first year