This database contains categorized farm to institution resources relevant to New England, including COVID-19. Selection is guided by FINE's resource filter. Have one that we should include? Email us.

  • Use the filters to further refine your search; or Reset to show all.
  • You can select multiple options in any field.
  • There are two ways to find COVID-19 resources: 1) To see all COVID-19 resources, select it in the topic field. 2) To see COVID-19 resources specific to other topics, search by those topics and add keyword "COVID".
Displaying 305 resources.

Beyond the Food Pantry: Supporting #RealCollege Students During COVID19

Organization: The Hope Center
Published: 2020

Colleges and universities across the United States and around the world are scrambling to keep their students, faculty, and staff healthy, safe, and educated during the COVID-19 pandemic. As experts on the daily crises that derail #RealCollege students and prevent them from completing their degrees the team at the Hope Center for College, Community, and Justice offers considerations and resources to support your work.

View Resource

Black River Produce Tour: 7 Insights from our Tour of Black River Produce & Vermont Packinghouse

Organization: FINE
Published: 2015

On May 28, 2015, nine participants from New Hampshire, Vermont, and Maine attended a tour of the Black River Produce warehouse and the Vermont Packinghouse facility in North Springfield, Vermont. This blog post highlights 7 things we learned during the tour that we think might be particularly useful to farmers and folks who work in the food system

View Resource

Bringing Local Food to Local Institutions: a Resource Guide for Farm to Institution Programs

Author: Barbara C. Bellows, Rex Dufour, Janet Bachman
Organization: National Sustainable Agriculture Information Service
Published: 2013

This publication offers examples and insight into the farm to institution world. Farmers, food-service managers, and community members can use this publication to gain knowledge and resources about how to begin or expand a farm to institution program.

View Resource

Building the Massachusetts Seafood System: Institutional Strategies and Investments by State Agencies, Fishing Ports and the University of Massachusetts

Author: Valerie I. Nelson, Jack Wiggin
Organization: Urban Harbor Institute
Published: 2017

A report examining: specific institutional strategies and investments by Massachusetts fishing ports, with the assistance of state agencies, that will maximize economic growth and development of the Massachusetts seafood and coastal economy; and appropriate roles and contributions of the University of Massachusetts campuses, as anchor institutions, in these port- based initiatives

View Resource

Campus Dining 101: Benchmark Study of Farm to Institution in New England

Organization: FINE
Published: 2015

This report shares the results of a 2015 survey of New England Campuss and universities with dining services. The report presents in-depth findings and makes specific, data-based recommendations for institutions of higher education as well as government officials, funders, and institutions.

View Resource

Campus Dining 201 Webinar

Organization: FINE
Published: 2019

This webinar highlights some of the key recommendations made in our report, Campus Dining 201: Trends, Challenges and Opportunities for Farm to Campus in New England, and then feature two examples of work already being done to address those recommendations on campuses in New England.

View Resource

Campus Dining 201: Trends, Challenges, and Opportunities for Farm to Campus in New England

Organization: FINE
Published: 2018

The report summarizes the results of FINE’s 2018 survey of New England Campuss and universities with dining services. The survey was a follow-up to our 2015 survey and report which established a baseline understanding of local procurement on Campus campuses in New England and has informed our research and programmatic efforts since its release. The 2018 survey asked many of the same questions about local procurement activity, as well as additional questions about tracking local foods, regional food definitions, training and technical assistance needs, and the relationship between dining services and campus food pantry programs.

View Resource

Campus Farms as Learning Labs: Expanding Engagement

Organization: FINE
Published: 2019

Campus farms serve an important purpose in both academia and the local food movement. They work at the intersection of food justice, environmental sustainability, and healthy eating. In addition to providing meaningful opportunities for students to participate in food production, campus farms can also be on-site learning labs for a range of academic disciplines. During this webinar, Katrina Light from Bard College, Todd McLane from Tompkins-Cortland Community College, and Jeremy Oldfield from Yale University join us to talk about the campus farms they manage. We will explore how each of these campus farms adapt to expand engagement opportunities with students, staff, faculty, administration, and community stakeholders.

View Resource

Campus Local Food Subscription Case Study: Brown Market Shares Program

Author: Danielle Walczak
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2017

Many campuses and universities offer subscription programs or other alternative models to provide local foods to their students, staff, and faculty. Three new FINE case studies provide an overview of three of these programs and offer great models for others to consider. Brown Market Shares Program began by offering subsidized shares to Brown Dining employees. In the program’s ten years of operation, it still offers subsidized shares to various Brown University employees while making sustainable food more available to the Brown community and supporting a handful of local farms. The Brown Market Shares Program (BMSP) hosts over 400 shares while offering shares that are 10 percent cheaper than than the average CSA share in Rhode Island.

View Resource

Campus Local Food Subscription Case Study: Hampshire Campus CSA

Author: Danielle Walczak
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2017

As one of the oldest CSA programs in the country, Hampshire College offers a vegetable and meat share from its on-campus farm to students, staff and faculty, and provides job opportunities for students.

View Resource

Campus Local Food Subscription Case Study: Intervale Food Hub

Author: Danielle Walczak
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2017

Intervale Food Hub (IFH), an enterprise of the Intervale Center, works with colleges in the Burlington, Vermont area to deliver weekly local food subscriptions featuring produce, meat, cheese, and other value-added products from over 30 Vermont farmers and producers directly to students. Their college-specific spring and fall subscriptions are tailored to college semester schedules and delivered to campuses.

View Resource

Case Study: Bard Campus

Author: Nicole Leroy
Organization: FINE
Published: 2015

In 2013, students and faculty created the Bard EATS Council to support local farms and sustainable products, increase food purchasing transparency, reduce waste and decrease the college’s overall carbon footprint. Bard EATS is a multifaceted organization comprised of leadership from the Bard Farm, Bard Dining, the Environmental and Urban Studies Department, the Office of the Vice President, the Office of Sustainability and, as of September 2015, Bard Student Government Representatives.

View Resource

Case Study: Bates Campus

Author: Ken Morse
Organization: FINE
Published: 2015

In 2008, Bates College in Lewiston, Maine, kicked off a campus-wide initiative called “Nourishing Body and Mind: Bates Contemplates Food” to explore why a strong and healthy food culture was critical to their educational mission. This was inspired by the opening of the new dining commons and supported by a major gift supporting the use of organic, natural and farm-fresh foods. As a result of the year-long initiative, Bates purchased nearly 30% of its food from local sources, transformed the culture of dining services, and earned three stars from the Green Restaurant Association, among other achievements.

View Resource

Case Study: Boston Campus

Author: Kaitlin Haskins
Organization: FINE
Published: 2015

Using the LeanPath 360 program for food waste prevention, Boston College benchmarked their food waste, and then worked to reduce that waste by nearly 60% over 12 months.

View Resource

Case Study: Boston University

Author: Simca Horwitz
Organization: FINE
Published: 2014

This case study from Boston University illustrates the use of a specific local foods promotional campaign to increase procurement of select locally grown foods and to stimulate production of these crops by local farmers. This also demonstrates the use of frozen local produce and how a traditional produce distributor and a food processor can play a role in this local foods campaign.

View Resource

Case study: Brattleboro Union High School

Author: Richard Berkfield
Organization: FINE
Published: 2014

Local lettuce is an easy-to-integrate local food, providing an opportunity to highlight more nutritious, delicious and attractive salad options. John Ayer of Brattleboro Union High School has been using a few simple techniques to increase local lettuce purchasing, and more importantly, doubling sales and profits of salads.

View Resource

Case Study: Colby Sawyer Campus

Author: Stacey Purslow
Organization: FINE
Published: 2014

In spring 2012 students at Colby-Sawyer College started a petition aimed at increasing the amount of local food purchased by the institution’s dining services, then helped launch a successful, multi-year collaborative procurement effort. They set a target for 20% of the food served on campus to come from within a 100 mile radius. In Fall 2013, the College reached their goal of 20%, and exceeded it in April 2014 with a high of 25.7% of their food budget that month going to local items. They plan to continue to meet and exceed the 20% goal in moving forward.

View Resource

Case Study: Maine Food for the UMaine System

Author: Riley Neugebauer
Organization: FINE
Published: 2016

In 2015, Farm to Institution New England (FINE), Real Food Challenge, Environment Maine, and Maine Farmland Trust, along with hundreds of students, farmers, advocates, and community members, worked together to create preferential sourcing for Maine and New England produced foods in the University of Maine System’s 2015-16 food service Request for Proposal (RFP) and contracting process.

View Resource

Case Study: UMass Amherst

Author: Simca Horwitz
Organization: FINE
Published: 2014

UMASS-Amherst offers an example of high volume, affordable sourcing of locally grown foods purchased direct from a farmer who aggregates product from neighboring farms. Through this streamlined supply chain as well as purchases from traditional distributors and on-campus production, the University has increased local procurement within their produce budget to over 30%, and has signed onto the Real Food Challenge Commitment to reach 20% Real Food in their overall food spending by 2020. Success with the local foods program has fostered more opportunities – securing private foundation funds to expand the program and document the structure as a model for other campuses, solidifying student support for and participation in campus dining, and expanding key partnerships across campus and the surrounding community to institutionalize local foods procurement through administrative policy.

View Resource

Case Study: Unity Campus

Author: Riley Neugebauer
Organization: FINE
Published: 2014

Unity College shifted a large portion of their meat purchases to local meat products in order to support local Maine farms and the college’s commitment to sustainability, as well as to promote increased transparency around food safety and origin. When compared to conventional meat products offered by some distributors, it was easier to trace the origin of the local products and understand what ingredients went into the final product. Lorey Duprey, Dining Director at Unity, and her team have helped to procure these local meat products and serve them throughout the academic year as a part of the menu rotation.

View Resource

Pages