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.

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  • 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 374 resources.

5 Principles for Just COVID-19 Relief and Stimulus

Organization: Association for the Advancement of Sustainability in Higher Education
Published: 2020

Undersigned on this document advocate for 5 principles for just COVID-19 relief and stimulus: 1) Health is the top priority, for all people, with no exceptions. 2) Provide economic relief directly to the people. 3) Rescue workers and communities, not corporate executives. 4) Make a down payment on a regenerative economy, while preventing future crises. 5) Protect our democratic process while protecting each other.

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5 Steps to Support Local Seafood

Organization: Gulf of Maine Research Institute
Published: 2020

Five steps to support the people and businesses who provide fresh, local seafood, in the midst of the coronavirus pandemic: 1) Eat more seafood. 2) Connect with fishermen and sea farms. 3) Support restaurants. 4) Shop small retail. 5) Spread the word. Includes recommendations for COVID-19 responses.

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5 Tips for Incorporating Local Food into Menus at Institutions

Organization: FINE
Published: 2016

Institutional dining staff offer their top tips for adding more local food onto the menu. Recorded at the Farm to Institution Small Campus event at Unity College, June 6-7, 2016.

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6 Examples of Combatting Food Waste

Author: Danielle Walczak
Organization: FINE
Published: 2016

How campuses and their suppliers are joining the global movement to reduce food waste. Six examples that highlight various ways to address food waste.

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6 Tips for Food Distributors Who Want to Sell More Local Food

Organization: FINE
Published: 2016

Distributors face significant barriers to meeting the growing institutional demand for local food. The following recommendations have the power to strengthen the distribution link of the farm to institution marketing chain.

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8 New Local Vendor Ties Changing the Way We Eat

Organization: FINE
Published: 2015

This blog post features eight distributors and producers who have been approved to sell food to large institutional food service companies and distributors such as Sodexo, Compass Group, Sysco and PFG. The businesses featured are: Intervale Food Hub, Heiwa Tofu, Red Tomato, Mousam Valley Mushrooms, Maine Grains, US Organic Grain Collaboration, and Farm Fresh New London County Schools

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12 Tips for Getting Your Dining Staff on Board with Local Food

Author: Riley Neugebauer
Organization: FINE
Published: 2016

If you are interested in learning more about how you can engage your staff in using local foods, check out this list of ideas generated by the participants at our Local Foods for Small Campuses event at Unity Campus in June 2016:

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20 Tips to Grow the Farm to Institution Marketplace

Author: Nessa Richman
Organization: Vermont Farm to Plate
Published: 2016

This article outlines 20 tips for getting more local food into institutions and is segmented by audience, including: food distributors, government agencies and elected officials, funders, nonprofits, and institutions.

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50 State Food System Scorecard: Ranking the states on farm and food health

Organization: Union of Concerned Scientists
Published: 2018

What do we know about the overall health, sustainability, and equity of the food system across the United States? Union of Concerned Scientists created the 50-State Food System Scorecard to help answer this question. They gathered publicly available data on a wide range of indicators, grouped the indicators into 10 broad categories and calculated scores for each state in each category, and averaged state scores across all 10 categories.

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2012 Census of Agriculture Report

Organization: USDA
Published: 2014

The 2012 USDA Census of Agriculture report offers a comprehensive summary of agricultural activity for the United States and for each state. It Includes number of farms by size and type, inventory and values for crops and livestock, producer characteristics, and much more, including data on instituional markets. Here you will find reports, raw data, special studies, methodology, and more.

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2015 USDA Farm to School Census Questionnaire

Organization: USDA
Published: 2015

View the 2015 USDA Farm to School Census survey tool. The Census prioritizes procurement data related to local sourcing, with documentation of additional farm to school activities (e.g., the prevalence of school gardens, promotional activities, and curriculum integration, etc.) as a secondary objective.

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2015 USDA Farm to School Census Respondent Data

Organization: USDA
Published: 2016

View all of the self-reported data from respondents of the 2015 USDA Farm to School Census. Results can be viewed at the state/national level or by SFA

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2017 USDA Census of Agriculture Report

Organization: USDA
Published: 2018

The 2017 USDA Census of Agriculture report offers a comprehensive summary of agricultural activity for the United States and for each state. It Includes number of farms by size and type, inventory and values for crops and livestock, producer characteristics, and much more, including data on instituional markets. Here you will find reports, raw data, special studies, methodology, and more.

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2019 Health Care Trends

Organization: Health Care Without Harm
Published: 2019

Hospitals throughout the nation are serving less meat and a plethora of gourmet plant-forward meals that would be could be found in the menu at a high-end, trendy restaurant. As Memorial Sloan Kettering Cancer Center in New York discovered, this strategy satisfies customer demand while meeting patient health and environmental goals. They are not alone. Fifty-eight percent of facilities in our network reduced the amount of meat they purchased for cafeteria and patient service, according to data from the most recent Practice Greenhealth Environmental Excellence Awards.

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2019 New England Farm to Institution Summit Sustainability Policy

Organization: FINE
Published: 2019

In 2019, FINE established a Sustainability Policy to guide planning efforts at the 2019 New England Farm to Institution Summit. The Policy addresses food and beverage, food waste, energy & transportation, and marketing & education.

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2019 New England Food Vision Prize Webinar Recording

Organization: FINE, Henry P. Kendall Foundation
Published: 2019

The New England Food Vision Prize is set up to support ideas that result in greater procurement of regional food by institutions, more regional food on campus menus, and increased demand for regional food by students while on campus and beyond the campus as alumnae. Up to six awards of up to $250,000 each will be granted this year. Informational Webinar Farm to Institution New England (FINE) and the Henry P. Kendall Foundation teamed up to offer an informational webinar about this round of the prize to all who are interested. The webinar was held on Thursday, April 11th from 10 to 11 am ET.

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2020 Sustainable Campus Index

Organization: The Association for the Advancement of Sustainability in Higher Education (AASHE)
Published: 2020

The 2020 Sustainable Campus Index (SCI) recognizes top-performing colleges and universities overall by institution type and in 17 sustainability impact areas, as measured by the Sustainability Tracking, Assessment & Rating System (STARS). STARS is a voluntary framework used by hundreds of colleges and universities to measure, report, and strengthen their contributions to global sustainability. The SCI also includes innovative and high-impact institutional highlights, and recognizes institutions with exceptional report accuracy and quality.

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AASHE COVID-19 Resources for the Higher Education Sustainability Community

Organization: Association for the Advancement of Sustainability in Higher Education
Published: 2020

Google document organizing COVID-19 resources for the higher education sustainability community. Categories include: Articulating Connections Between Coronavirus Crisis and Sustainability, Equity and the Coronavirus, Resources on Policy Responses that Support Sustainability, Working Online and Creating Virtual Events, Student Support Resources, Upcoming Engagement Opportunities, Including Earth Day Ideas, Energy Management During Campus Closures, and Zen & Reprieve.

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Anchoring Communities Throughout COVID-19: Results from the 2020 Healthy Food in Health Care survey in New England

Author: Naomi Cunningham, Hannah Leighton
Organization: Health Care Without Harm, Farm to Institution New England, University of Vermont
Published: 2021

Health Care Without Harm has been surveying their network of facilities since 2009. In 2020 the effort was expanded to include the full population health care facilities throughout New England. This new iteration of the Healthy Food in Health Care Survey focused on hospitals' food service operations response to COVID-19 and contributions as anchor institutions in their communities. To supplement the survey results, three indepth case studies demonstrate various experiences throughout the pandemic and highlight the motivations and ways these facilities successfully navigated the incredible strain put on the health care system while still being an essential community resource. The finding suggests that health care facilities played an important role in supporting their communities beyond procurement by establishing new initiatives that promoted food access and local producers. Based on the survey and case-study findings, recommendations and key takeaways for stakeholders hoping to increase their engagement as an anchor institution were developed. These recommendations highlight the resources used to support food access initiatives throughout COVID-19 and further develop relationships with local producers.

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An Annotated Bibliography on Structural Racism Present in the U.S. Food System, Eighth Edition

Author: Rachel Kelly, Kimberly Carr, Rich Pirog, Anel Guel, Jane Henderson, Kyeesha Wilcox, Taylor Wimberg, Vanessa García Polanco, Daniel Babayode, Kelsey Watson, Emettra Nelson
Organization: Michigan State University Center for Regional Food Systems
Published: 2021

This annotated bibliography provides current research and outreach on structural racism in the U.S. food system for the food system practitioner, researcher, educator, and advocate. Structural racism in the United States has been defined as the “normalization and legitimization of an array of dynamics—historical, cultural, institutional, and interpersonal—that routinely advantage Whites while producing cumulative and chronic outcomes for people of color.” This resources identifies literature that links the social construction of Whiteness and its intentional or consequential impact on structural racism within the United States’ local food movement. It is focused on recent peer-reviewed and gray literature* materials that are national, regional, and local in scope that included significant references. The eighth edition contains 385 sources, including 6 new videos and 100 new journal citations. In this edition, our video curation includes recordings from webinars that focused on the intersection of food systems and racial equity.

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