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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 working groups, applying to be a part of our steering committee, connecting with us on Facebook, and/or sharing your questions and ideas with us by email ([email protected]). Check out FINE's events page for notices on webinars, meetings, and network gatherings.

LEARN MORE

Who We Are

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

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

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? Subscribe to the FINE Print newsletter!

SUBSCRIBE

join a Working Group

If you would like to deepen your involvement in the network or with a specific project, please join a working group - or volunteer to start a new one!

LEARN MORE

join our facebook group

The New England Farm & Sea to Campus Network has a Facebook group where you can connect and share information across the network.

JOIN THE FACEBOOK GROUP

join A listserv

Dining program directors, chefs, other food service operators and staff, and sustainability staff are invited to join FINE's Campus Dining Operators Listserv.

REQUEST TO JOIN THE LISTSERV

STAY IN TOUCH

To get in touch, contact us at [email protected].

Resources

We've developed numerous resources to help you buy and serve more local food at your college, university or private school: including case studies, toolkits, research, and more. Here are just a couple:

Select sector "Campus" to see them all in our database.

Resource Database

Staff

TANIA TARANOVSKI

Director of Programs, FINE

[email protected]

Tania Taranovski (she/her) is the Director of Programs at Farm to Institution New England. She 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 on, in, or near the water.

BRITTANY FLORIO

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.