We believe that all Vermonters should have access to fresh, local food - and that this access is a vital part of a vibrant community food system.  

Our team is committed to increasing access to local food for our community. Gleaning prevents food waste by rescuing edible food that farmers can’t sell - maybe because the carrots have too many legs or the spinach is too big to be called “baby.” We work with farmers in the Intervale and around Chittenden County to harvest high-quality produce, which we distribute to the greater Burlington community through our Fair Share CSA and other free food events. 

Need food now? Check out the Free Food in Burlington map: printable versions here and online here.   

opportunities to access free food year-round  

July through November

We distribute produce from our gleaning program. Gleaning prevents food waste by rescuing edible food that farmers can’t sell - maybe because the carrots have too many legs or the spinach is too big to be called “baby.” We work with farmers in the Intervale and around Chittenden County to harvest high quality produce and make it available to the greater Burlington community. We distribute gleaned veggies a few ways during the season: 

  • Fair Share: a weekly, CSA-style selection of free produce, distributed out of our Community Barn at 180 Intervale Road in Burlington. Sign-up required. For more details contact our Food Access Manager, Hannah, at hannah@intervale.org or (802) 660-0440 ext 120. 

December through June

Thanks to grant funding from the Vermont Agency of Agriculture and a partnership with the Vermont Foodbank, we are able to distribute produce during the off-season at the Intervale Center and in Winooski: 

  • O’Brien Community Center (32 Mallets Bay Avenue, Winooski)

    • First Wednesdays: December 6, January 3, February 7, March 6 

    • 3:30pm - 5:30pm

  • Intervale Center (180 Intervale Road, Burlington)

    • Sign-up preferred: click here to sign up

    • Third Fridays: December 15, January 19, February 16, March 22, April 19, May 17, June 21 

    • 10am - 6pm