Waitsfield, VT—July 14th 2014 — Vermonts’s only Shared Meat Processing Facility has appointed Joshua Gibbs to be it’s first General Manager
Mr. Gibbs brings a wealth of experience in meat production, food safety, and food system learning to this role. His previous role as Chief Instructor, Senior Core Faculty at New England Culinary Institute (NECI) included training, educating and evaluating students in a post secondary standard based culinary arts program and co-managing the NECI Meat Fabrication Plant working closely with Vermont Agency of Agriculture, Food and Markets meat inspection division. Mr. Gibbs was at NECI for 10 years, during which time he has been an active advocate for local food systems and producers, and a proponent for change in American agricultural policies that has traditionally favored grand scale production and large corporate interests.
“The Mad River Food Hub is a business incubator for food businesses and farms that process both local meats and produce” explains Robin Morris. “ Joshua Gibbs experience teaching essential food skills to students will support our successful strategy of growing small and emerging Vermont based food businesses”
The MRFH was founded in 2011 by Robin Morris and today works with over 50 value added food processors and farms. The initial 4,000 sf. USDA and State Inspected processing and storage facility was expanded in 2013 adding a 1,000 square food State inspected dry aged curing facility for production of salamis and whole muscle products. In addition the MRFH offers local distribution to its customers plus access to financial and operational technical assistance.
Joshua can be contacted at firstname.lastname@example.org.