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About Us

The New England Farm & Sea to Campus Network is a community of higher education and food systems stakeholders who connect, share, and collaborate to develop transparent regional supply chains and educate campus communities about regional food systems. Dozens of volunteers helped bring the Farm & Sea to Campus Network to life with the support of Farm to Institution New England and its funders.

Please join the effort to grow this network, share information, collaborate, and identify and implement solutions through participating in one of our four working groups, applying to be a part of our Steering Committee, and/or sharing your questions and ideas with us by email.

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Who We Are

The New England Farm & Sea to Campus Network consists of farmers, fishermen and women, food system workers (farmworkers, processing staff, food service staff and others), food business personnel, elected officials, government workers, non-profit staff, faculty, students, campus dining staff and administrators.

These people represent farms, fishing vessels, food processors, distributors, other food companies, institutions, student groups, governing bodies, non-profit organizations and funders. 

Leadership

The New England Farm & Sea to Campus Network is led by a steering committee that represents our network members.  

MEET THE STEERING COMMITTEE

Get Involved

SIGN UP TO RECEIVE UPDATES

Want to stay in the loop on the latest farm to campus news and events? There are two email newsletters we encourage you to join:

1. The Farm & Sea to Campus Network's newsletter (see archive):

SUBSCRIBE

2. The FINE Print (FINE's main newsletter):

SUBSCRIBE

join a Working Group

If you would like to be more deeply involved in the network, you can become a member of one of our four working groups.

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STAY IN TOUCH

To get in touch, contact us at campus@farmtoinstitution.org.

Initiatives

Maine Food for the UMaine System

Maine Food for the UMaine System is a coalition made up of organizations and individuals who are working to build a stronger and more sustainable, fair and resilient food system in Maine.

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Resources

We've developed some handy resources that will help you buy and serve more local food at your college, university or private school.

Case Studies >

Recipes >

Contract/RFP Language >

Guides & Reports >

Staff

Dana Stevens

Farm & Sea to Campus Co-Coordinator, FINE

dana@farmtoinstitution.org

Dana is the Event & Project Coordinator for Farm to Institution New England. From an early age growing up eating home-cooked meals, Dana has cultivated an interest in food as medicine, community, and a tool for social change. At Goddard College in Vermont, she pursued a Bachelor of Arts focusing on Food, Education, and Environment. Following college, Dana worked on several farms across New England, ran her own diversified three-acre homestead in Massachusetts, served as an AmeriCorps member in Maine with FoodCorps during its inaugural year, and coordinated the statewide Connecticut FoodCorps program for two years. Dana recently received her Masters in Sustainable Food Systems from Green Mountain College. She is a founding member of the Connecticut Farm-to-School Collaborative and consultant on various food systems projects in Connecticut and across New England. Dana lives in New Haven, Connecticut with her husband, two-year-old English Shepherd, six Java chickens, and many garden bugs.


Simca Horwitz

Farm & Sea to Campus Co-Coordinator, FINE

simca@farmtoinstitution.org

Simca Horwitz is the Farm & Sea to Campus Co-Coordinator for Farm to Institution New England (FINE), and works full-time with Massachusetts Farm to School as the Eastern Mass Program Director. She is based in Boston, and is primarily focused on Southern New England in her work with FINE. For Massachusetts Farm to School, Simca manages the Farm to School Network and provides procurement assistance and workshops to food service professionals, farmers, food distributors, and community advocates in eastern Mass. Over the last 12 years, Simca has worked in a variety of organizations in the Boston area that focus on food and agriculture, including work as a farmer and farm-based educator and running a shared use community kitchen for culinary entrepreneurs. She holds an M.S. in Food and Agriculture Policy from the Tufts Friedman School of Nutrition Science and Policy.