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Steering Committee

The New England Farm and 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. Steering Committee members co-chair Working Groups. They meet monthly and volunteer a few additional hours per month to lead, promote, and coordinate Network activities and advise FINE on farm to campus initiatives.

We are looking for new Steering Committee members! Click HERE for details > 

The network is directed by a steering committee that consists of the following people:

Andy Cox

Director of Dining Services, Smith College

Evaluation & Tracking Working Group Chair

Andy Cox (he/him/his) is this Director of Dining Services at Smith College in Northampton, Massachusetts. His past experience includes General Manager at The Hotchkiss School and Executive Chef at the Harvard Kennedy School as well as farm to table restaurants in Oregon, Chicago and Boston. He holds a BA from UMass Amherst in Sustainability Management with a Certificate in Sustainable Food and Farming. Andy is committed to focused shifts in institutional spend to support regional agriculture through diner engagement and education.



Kyle Foley

Senior Program Manager, Sustainable Seafood, Gulf of Maine Research Institute

Supply Chain Development Working Group Co-Chair

Kyle Foley (she/her) is the senior program manager of sustainable seafood at the Gulf of Maine Research Institute. She manages the Gulf of Maine Responsibly Harvested® program, which engages seafood processors, retailers, and institutions in sourcing seafood that is traceable and meets important criteria around responsible harvest. Kyle has previously worked for a range of organizations focused on regional food systems, including Farm Aid, the Massachusetts Department of Agricultural Resources, and RSF Social Finance. She received her M.S. in food and agriculture policy from the Friedman School of Nutrition Science and Policy at Tufts University. She believes that a strong regional food system is critical to the long-term health of our region’s people, economy, and environment, and that campuses play a key leadership role in moving us forward. Kyle is very excited to be part of the Farm and Sea to Campus Network Steering Committee because of the potential it has to leverage and build on the collective efforts and knowledge of those working on and with campuses throughout the region.


Manager of Farm Education and Operations, Book & Plow Farm at Amherst College

Campus Farms Working Group Co-Chair

Maida Ives (she/her) loves sunshine, teamwork, food, and physical labor. She has been living and studying the intersection of food and education for years. After years teaching middle school math, Maida volunteered on farms while traveling, and learned vegetable production in Northern Virginia. While living there, she searched for farms that work with students to grow food and then moved to Amherst College to work at Book & Plow Farm.


Director, The Farm at Stonehill, Stonehill College

Campus Farms Working Group Co-Chair

Bridget Lawrence-Meigs (she/her) is the Director of The Farm at Stonehill in Easton, MA.  She is an Instructor at the college and teaches courses in Sustainable Agriculture and Food Justice and mentors students wishing to pursue directed studies or undergraduate thesis work in these fields.  She serves as the faculty advisor for Food Truth, the College’s chapter of the Real Food Challenge, and support student groups that are promoting sustainability in campus. Bridget is passionate about growing nutritious vegetables using sustainable methods, working with our students and community to develop a strong sense of place and stewardship to the natural world, and all the while working to address global issues of poverty and hunger relating to climate change, food production and food distribution. 

Mike Webster

General Manager (Sodexo), Hotchkiss School

Supply Chain Development Working Group Co-Chair

Mike Webster (he/him/his) is the General Manager of Dining Services at The Hotchkiss School, where he focuses on combining culinary traditions with sustainable agriculture in an effort to create an enjoyable dining experience while educating the future leaders of America. As a graduate of the Culinary Institute of America, food is an important priority and a primary focus for Mike; bringing REAL food to REAL people is an ongoing goal. Mike has worked to create a progressive dining program, centered on local, sustainable and ethical cuisine. Mike lives in Lakeville, CT with his wife Lynn, twin daughters Olive and Emilie, and Remi – the Dog.





Director of Programs, Farm to Institution New England

[email protected]

Tania Taranovski (she/her) leads FINE’s farm and sea to campus and foodservice programs, in addition to playing a senior role in operations, strategy, and management. Tania came to FINE with extensive experience in nonprofit program leadership, environmental conservation, and food system strategies. Previously, Tania worked as a strategic advisor for the International Pole & Line Foundation. She also worked at the New England Aquarium as the Director of Programs and Operations for the Anderson Cabot Center for Ocean Life, and as the Sustainable Seafood Programs Director. A transplant from Washington State, she moved to New England to pursue her bachelor of science degree in biology and environmental studies from Tufts University. She and her family live in Weymouth, Massachusetts, where she volunteers for community organizations, tends her backyard garden, and spends as much time as possible in, on, or near the water.


Program Associate

[email protected]

Brittany Florio (she/her) is the part-time program associate at Farm to Institution New England. In this role, Britt coordinates program development, outreach, and communications to catalyze change in the dynamic farm to institution movement. She has been working in the food system since 2010. Prior to her work at FINE, Britt co-owned a regenerative herb and vegetable farm business in the Hudson Valley, New York. After leaving the farm life, she worked at UMass Amherst as the Sustainability Coordinator for UMass Dining and as an adjunct faculty member, teaching Sustainability Science. Britt holds a Bachelor’s degree in Agriculture and Natural Resources from the University of Connecticut and a Master’s degree in Sustainability Science with a concentration in Sustainable Food Systems and Agriculture from the University of Massachusetts, Amherst. In her free time, Britt loves fermenting foods, kayaking, foraging, and making wild flower bouquets.