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 305 resources.

Food Processing CaseStudy: Third Party Audit Opens the Doors to Increased Sales

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Northern Girl in Van Buren, ME. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

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Food Processing CaseStudy: Unique USDA-Inspected Shared-Use Facility Supports Local Food Business Growth

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Mad River Food Hub in Waitsfield, VT. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

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Food Safety on the Farm During COVID-19

Organization: University of California Berkeley Cooperative Extension
Published: 2020

Google drive of files on food safety on the farm during COVID-19, including safe food handling, prevention of infection, how to make a face mask, and grocery shopping guidelines.

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Food Safety Tips for School Gardens

Organization: USDA, National Food Service Management Institute at The University of Mississippi
Published: 2015

This guide shares best practices for safely using produce from a school garden. It includes the following topics: Site Selection, Materials, and Water Use, Chemical and Fertilizer Use, Compost and Manure Use, Growing and Harvesting Produce, and Using School Garden Produce in your School Meal Program.

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A Food Service Consultant's Guide to Serving More Local Food at Institutions

Organization: FINE
Published: 2017

In 2017, Farm to Institution New England hosted a farm to institution training to help food service consultants and other value chain facilitators succeed in reaching local food purchasing goals by better understanding specifications, RFPs, proposal development, and management. The webinar included a live case study sharing how the University of Vermont navigated a cutting edge RFP process by working with a consultant and engaging the campus community.

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Food Service Management Companies in New England Phase 1 Research Findings: Barriers & Opportunities for Local Food Procurement

Organization: FINE
Published: 2015

This report provides an overview of food service management company operations, including descriptions of purchasing practices, the rebate system, how vendors become approved, and the importance of contracts. The focus of this report is on the role of FSMCs in purchasing local food products for their institutional clients. It provides a synopsis of the main barriers and opportunities to local procurement and provides two examples of promising initiatives, both spearheaded by Sodexo

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Food Solutions New England (FSNE) Website

Organization: Food Solutions New England
Published: 2020

FSNE convenes diverse individuals, organizations, and other networks working across the food system to develop a common agenda around shared vision and values. FSNE cultivates and connects ideas, resources, and leadership that support creative collaborations. FSNE champions the work of those dedicated to food system change in New England and the need for a values-based and aligned collaborative network to realize our long-term goals. The FSNE network distinguishes itself from other regional food system efforts by actively cultivating thought leadership around guiding vision and values in the regional food system and network leadership by connecting and aligning the region’s nonprofit, philanthropic, private, and public sector actors focused on our food system. While the explicit focus of the FSNE project is food, it is implicitly a cultural project, one aimed at transforming social norms to orient practices toward a more just and sustainable regional food system. This work is inherently experimental and boundary crossing; as such, it is requires creative, developmental innovation, and a long view. Includes recommendations/resources for COVID-19 responses.

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FoodCorps List of Resources for kids, families, schools, and the service members who support them

Organization: FoodCorps
Published: 2020

Resources created or curated by FoodCorps in support of educators, families, school nutrition professionals, and others who wish to respond to and support those impacted by COVID-19.

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Foodservice distributors entering retail supply chain

Author: Keith Nunes
Organization: Food Business News
Published: 2020

Article in Food Business News on the impacts of foodservice distributors entering the retail supply chain as a result of COVID-19.

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Form for fishers to list what they have to sell and where

Organization: National Fisherman
Published: 2020

Form to be included in a list of fishermen around the country who are selling at pick-up points or can ship their catch to consumers, updated during the COVID-19 pandemic.

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From Farmyard to Schoolyard

Organization: Mass Audubon
Published: 2017

This is a 2.5 minute video that highlights a partnership between Mass Audubon's Drumlin Farm and the Somerville Public Schools to provide fresh produce throughout the year for their cafeteria salad bars, along with weekly afterschool nature education programming.

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Funding opportunities - USDA Agriculture and Food Research Initiative

Organization: USDA NIFA
Published: 2020

The AFRI Foundational and Applied Science Program supports grants in six AFRI priority areas to advance knowledge in both fundamental and applied sciences important to agriculture. The six priority areas are: Plant Health and Production and Plant Products; Animal Health and Production and Animal Products; Food Safety, Nutrition, and Health; Bioenergy, Natural Resources, and Environment; Agriculture Systems and Technology; and Agriculture Economics and Rural Communities. Research-only, extension-only, and integrated research, education and/or extension projects are solicited in this Request for Applications (RFA). See Foundational and Applied Science RFA for specific details. Released during the COVID019 pandemic.

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Fundraising & Coronavirus: What to Expect and How to Prepare

Organization: Fired Up Fundraising
Published: 2020

A guide on what to expect as the effects of COVID-19 impact fundraising.

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Getting Down to Details: How to Use Velocity Reports to Up Your Game on Sourcing Local Food

Organization: FINE
Published: 2017

Looking to increase your local purchases but not sure where to start? Join Michael Webster, the general manager of dining at the Hotchkiss School in Connecticut, and Rachel Harb, the training coordinator at Massachusetts Farm to School, for a one-hour webinar focusing on velocity reports for campus dining service. Learn how to amplify your purchasing power and streamline the planning process with practical data gathering and velocity report analysis.

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Getting it There: The Role of New England Food Distributors in Providing Local Food to Institutions

Organization: FINE
Published: 2016

In this webinar from September 21, 2016, we discuss the role of food distributors in providing local food to New England schools, colleges, hospitals and other institutions. The webinar features finding from our August 2016 research report on food distribution. Download the full report: www.farmtoinstitution.org/distributor-report

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Getting it There: Understanding the Role of New England Food Distributors in Providing Local Food to Institutions

Organization: FINE
Published: 2016

This report summarizes the results of a 2015 New England-wide survey of food distributors designed to explore their perspectives on institutional demand for local products and identify the challenges and opportunities they face in serving this segment of the food market. The results of this survey show that responding New England food distributors play a significant role in how people eat both in and outside of institutional dining facilities.

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Global Food Donation Policy Atlas

Organization: Harvard Law School Food Law and Policy Clinic
Published: 2020

The Global Food Donation Policy Atlas provides a first-of-its-kind look at the current state of food donation laws and policies in participating countries along with country-specific policy recommendations for strengthening food recovery efforts. The project includes the Quick-view atlas, which visually compares the food donation policy landscape across countries, and the Library of country-by-country executive summaries, legal guides, and policy recommendations.

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A Guide for Working (From Home) Parents

Author: Avni Patel Thompson
Organization: Harvard Business Review
Published: 2020

This article outlines steps to follow for parents adjusting to working from home during the COVID-19 pandemic.

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Health Care Without Harm Website

Organization: Health Care Without Harm
Published: 2020

HCWH's mission is to transform health care worldwide so that it reduces its environmental footprint, becomes a community anchor for sustainability and a leader in the global movement for environmental health and justice. One of their overarching goals is to transform the Supply Chain by establishing and globalizing procurement criteria, and leveraging health care’s purchasing power to drive policies and markets for ethically produced, healthy, sustainable products and services (including food). Includes recommendations/resources for COVID-19 responses.

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Highlights from Local Foods for Small Campuses Event: Dining & Farm Managers from 17 Institutions Gather to Share Local Food Tips

Author: Riley Neugebauer
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2016

On June 6th and 7th in rural Unity, Maine, over 25 people came together to learn about and discuss local foods for small campuses at Unity College. This included dining directors, chefs, cooks, and campus farmers from health care facilities, small colleges and universities, and private K-12 schools in New England.

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