Updated May 18, 2020
We join with you in facing the COVID-19 pandemic with concern, compassion - and action. Our intention at FINE is to stay on top of the rapidly changing conditions and emerging challenges for our partners and their constituents. We are actively updating this page with opportunities to connect, resources, and a matchmaking platform.
- Subscribe to our newsletter The FINE Print: We send out updates, event listings, news, and educational opportunities.
- New England Farm & Sea to Campus Network Facebook Group: This group is for anyone (campuses, distributors, farmers) working in the campus sector - simply request to join the group.
- Dining Operators listserv: FINE hosts this listserv through Google Groups as a collaboration tool for dining program directors, chefs, other food service operators, sustainability managers, and community partners engaged in the procurement, preparation and promotion of foods raised, grown, and produced in New England.
- Contact any FINE Staff Member Directly, or reach Sarah Lyman, Communications Manager, [email protected]
Resources for Institutional Food Systems
Now find COVID-19 resources in our searchable database. Select "COVID-19" from the list of topics. This resource database contains more than 270 resources relevant to New England farm-to-institution, including reports, toolkits, case studies, COVID-19, and more.
Matching Needs + Surplus
Matching Needs with Surplus
We created a Google Sheet to match up gaps and surplus in the New England institutional food system. We welcome anyone to add, view or contact others on the list directly. Examples of listings may include:
- Those with a surplus of food that need a home (e.g. meat, seafood, vegetables, dairy, processed foods)
- Those looking for local food to serve to displaced constituents
- Those with a need for extra hands at their facilities (e.g. milkers, kitchen staff, drivers)
- Those looking for job opportunities after their institution has closed or reduced labor
- Those with additional storage space for food that needs to be preserved
COVID-19 Open Forum
Forums: Institutional Food & COVID-19
We are hosting a series of forums for specific sectors and topics. Please let us know if there are topics you are interested in discussing.
Open Forum Recording, April 14, 2020 Over the past few weeks, our food system has undergone incredible disruption from the COVID-19 virus. We have seen things bend and break; and we have seen things rise and adapt. In this third forum, we continue the dialogue, and share stories of challenge and solution. We hear from Hilary Walentuk, Nutrition Specialist with the New England Food and Dairy Council; and from Jacob Vincent, Director of Merchandising with the Hanover Coop Food Stores of NH and VT. Download the Chat Log and Summary Notes.
Open Forum Recording, March 31, 2020 In this second virtual forum, we discussed challenges and solutions in the institutional food system as a result of the COVID-19 crisis. More than 70 people participated from New England, around the US, and beyond. Breakout sessions dived more deeply into K-12 schools, Campus (college/university), Health Care, and Production/Farming/Fishing (breakouts are summarized verbally at the end, but were not recorded). Download the Chat Log and Summary Notes.
Open Forum Recording, March 24, 2020 This virtual forum for dining directors and interested partners shared responses to the COVID-19 crisis. Nearly 100 participants from New England and around the United States. Recorded 3-24-20. There was a vibrant discussion in the chat: Download the Chat Log and Summary Notes.