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A big part of what we do is connect our network partners and support their work, but we also run our own projects that address specific issues along the farm to institution supply chain. This includes supply chain research, food processing collaboration, food service contract support, farmer wholesale readiness assistance and more. Looking for information specific to schools, colleges, and hospitals? Visit our sector pages >
FINE's Farm & Sea to Campus Program aims to increase the amount of local food served in colleges, universities, and residential high schools. We bring together advocates, dining staff, faculty, students, and businesses to spur change in food purchasing patterns, encourage healthy eating, and empower a new generation of food activists.
FINE launched the New England Farm & Sea to Campus Network to serve a community of higher education and food systems stakeholders. To join the network, contact Tania Taranovski at tania@farmtoinst.org.
Are you a dining director or chef at an institution? Join our dining operator listserv and check out our recipe series, both resources that we developed to help you use more local and regional food.
FINE's metrics dashboard provides a snapshot of the farm to institution sector in New England. The dashboard shows the scope and impact of food procurement by K-12 schools, institutions of higher education, and hospitals. It also shows how these and other types of institutions impact New England food producers and food distributors. Data comes from our own surveys as well as other sources including the USDA Farm to School Census and Census of Agriculture, and Health Care Without Harm's Healthy Food in Health Care Survey.
FINE's Food Service Program is a multi-year effort that aims to inform action by increasing the understanding of how food service management companies work. We also help institutions utilize the request for proposal and contract negotiation processes to increase purchases of local food.
Findings of our research are featured in an online local food purchasing toolkit that includes key recommendations for institutions and advocates!
The toolkit builds on a foundation laid in 2015, when we published two reports on food service management company operations. Next steps include more outreach and engagement to put the toolkit to use.
Our goal is to help existing processing facilities become more efficient at processing local produce and meat for institutions and share best practices with new facilities. Participants are learning valuable information about topics like processing equipment, plant design, and food safety.
Photo courtesy of the USDA Farm to School Program
