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 360 resources.

The Prison Industrial Complex and Foul Play in Food Service

Author: Sara Snyder
Organization: HEAL Food Alliance
Published: 2017

Examples of alleged poor food and service conditions in prisons and corrections facilities in several states.

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Produce Distribution Practices: Incorporating Locally Grown Produce into New England’s Institutional Food System

Author: Dorothy Brayley, Kimberly Clark, Marisa Anand
Organization: Kids First, FINE
Published: 2012

FINE collaborated with Kids First, an advocacy organization based in Rhode Island, to conduct an investigation of produce distributors known among FINE practitioners for having business models that prioritize the distribution of local produce.

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Producer Perspectives: The New England Farm to Institution Market

Organization: FINE
Published: 2017

This report presents in-depth findings and makes specific, data-driven recommendations for farmers, producer service providers, government officials, funders, and institutions. This report examines the differences in characteristics between producers who sell direct-to-institution and those who do not. It delves into the practices of producers that sell direct-to-institution. It also explores sales to institutions through intermediaries like food distributors, food hubs, and food service management companies.

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Producer Perspectives: The New England Farm-to-Institution Market

Organization: FINE
Published: 2017

This one-hour webinar presents results from a 2016/2017 study of New England farmer practices and attitudes about selling to institutions, and makes specific data-driven recommendations for farmers, producer service providers, government officials, funders, and institutions. Speakers include Peter Allison and Nessa Richman, Farm to Institution New England; Sarah Redfield, Lakeside Family Farm in Newport, ME; Carole Soule, Miles Smith Farm in Loudon, NH; and Arend Tensin, Tensin Farms in Lyme, NH.

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Product Spotlight: Grains - How to increase regionally-sourced grains at institutions

Organization: FINE
Published: 2019

This one-hour webinar dives into regional grain production and how it can be a cost effective choice for your institution. Across the state of Maine, allies are working to transform the grain economy by increasing production and reducing procurement bottlenecks while serving and educating customers. Presenters include Amber Lambke of Maine Grains, Tristan Noyes of the Maine Grain Alliance, and Maeve McInnis, Sodexo’s Maine Course Director. Recorded 2019.

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Product Spotlight: Meat - How to increase regionally-sourced meats at institutions

Organization: FINE
Published: 2019

This webinar explores the unique challenges facing meat production in New England, and some ways that institutions and allies are working to solve those challenges. Meat and poultry are the most difficult product categories to source locally. Learn more about the reasons behind the supply and demand challenges and explore a variety of ways institutions can work on increasing local meat sourcing. Join the conversation with Jamie Picardy from the University of Southern Maine's Food Studies Program; Rebecca Thistlethwaite, director of the Niche Meat Processor Assistance Network; and Mike Webster from The Hotchkiss School, who is also part of a 2018 New England Food Vision Prize-winning team that is working on increasing their local meat sourcing. Recorded 2019.

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Project Waste Not: A tool for improving traceability and transparency

Organization: FINE
Published: 2019

Many buyers, distributors, and producers find themselves manually entering data (sometimes into multiple systems), lack access to current and relevant info on products or potential markets, and spend valuable time trying to analyze and make the most of the information they do have. This webinar, presented by FINE and the New England Farm & Sea to Campus Network (FSCN), shows how an open food commerce network can help. Project Waste Not is building access to product, price, and availability data. Learn more about this open food and beverage commerce network and how it can help build a better regional food system in New England. This 2019 webinar features presenters Neal Bram, Project Waste Not; Andy Cox, Smith College Dining Director; and Tania Taranovski, Farm to Institution New England.

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Promotional materials for local foods

Organization: Health Care Without Harm

This website collects a variety of marketing materials to support and promote "Nourished by New England". Includes logos, posters, point-of-sale displays, table tents, and screen images

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The Public Plate in New York State: Growing Health, Farms and Jobs with Local Food

Author: Kimberly Libman, Amanda Li, Christina Grace
Organization: Farm to Institution New York State, American Farmland Trust, The New York Academy of Medicine
Published: 2017

Farm to Institution New York State (FINYS) aims to empower institutions to spend at least 25% of their food dollars on food grown in New York. This issue brief is the first in a series that presents evidence on the potential economic and public health benefits of meeting this goal, to establish a baseline against which to measure progress, and quantify the scale of this challenge and opportunity.

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Radicalize the Hive: What Bees Can Teach Us About Shaping Social Change

Organization: FINE
Published: 2020

Beekeeper and consultant Ang Roell leads the audience in learning how to build more effective collaborations. Taking inspiration from honey bees, a social super-organism, Ang leads participants through conversations and practices designed to help us develop more intentional work by sharing power, building trust, and checking privilege. Honey bees are effective consensus builders who know how to organize around a specific purpose. They achieve this by sharing power, working in collectives or teams to be more effective, and make collective decisions through consistent communication based on both scent and dance. We look at several examples, and use story-telling and visual aids to explore the many facets of this super-organism and apply lessons to our own work in building a better food system. Presenters include Ang Roell, They Keep Bees and Maida Ives, Book & Plow Farm, Amherst College. Recorded 2020.

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Real Food Challenge Impact Report

Organization: Real Food Challenge
Published: 2018

The research behind this report set out to answer the following questions: What impact is Real Food purchasing having? In what ways is institutional Real Food purchasing building the robust, healthy food system we want – or not? What do purchasing relationships with colleges and universities mean to vendors on the ground? The data for the research was drawn from two sources: the Real Food Calculator, which aggregates data on food purchasing from participating colleges and universities; and phone interviews with the Real Food vendors from whom these institutions are purchasing. (We use the term “vendors” here to capture the enormous variety of farms, boats and business involved in the farm-to-institution supply chain. “Real Food vendors” refers to any of those enterprises whose food products qualify as Real Food.)

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Real Food Standards

Organization: Real Food Challenge
Published: 2018

Real Food Challenge's Real Food Standards is a series of position papers that outline RFC's purchasing values. The guide also includes the Real Food Guide, which lists the third-party certifications and criteria that qualify a food as real.

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Regional Trends in New England Farm to Institution Procurement Policy

Author: Alyssa Hartman, Sophia Kruszewski, Erica Morrell, Peter Allison
Organization: FINE, Center for Agriculture and Food Systems at Vermont Law School
Published: 2019

This report accompanies six state policy snapshots and a policy scan that provide an overview of institutional procurement policies in each of the New England states. information about how the policies currently function, and recommendations for policy modifications and future policy work. This report compiles and distills the findings of each of the individual snapshots and makes recommendations on how the states can work together to increase the amount of local food purchased by institutions throughout the region.

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Reinventing School Meal Programs for Health and Flexibility During COVID-19

Organization: Revolution Foods
Published: 2020

This white paper addresses how districts have pivoted in order to continue, and in some cases expand, their meal service to students; best practices for operating a healthy and sustainable school meal program this fall, regardless of the school environment (whether remote or in person); and the important connection between healthy meals and academic outcomes.

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Released Early to Thwart COVID19: Ex-Offenders Face Hunger

Author: Caitlin Dewey
Organization: The Counter
Published: 2020

An article from The Counter on the corrections sector in COVID-19, subhead, "With welfare offices closed in many states, and service backlogs in some areas stretching for days, ex-offenders on early release are especially vulnerable to hunger, homelessness, and disease."

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Resources for Higher Education in Massachusetts

Organization: Massachusetts Department of Higher Education
Published: 2020

The Massachusetts Department of Higher Education has consolidated resources to guide public and private higher education institutions in early COVID-19 prevention and response efforts, as well as long-term planning.

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Resources from American Jail Association on COVID-19

Organization: American Jail Association
Published: 2020

A list of resources from American Jail Association, with topics of personal health and wellness, workplace strategies and solutions, and government advisories and updates. corrections

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Resources and shared practices for food policy councils

Organization: Food Policy Networks project at Johns Hopkins Center for a Livable Future
Published: 2020

A Google sheet compiling resources relevant to food policy councils in response to COVID-19, with categories including communications, virtual coordination, policy, action alerts, and data collection.

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Rhode Island Farm to Institution Survey Report

Author: Cate Pucetti, Kimberly Clark
Organization: Farm Fresh Rhode Island
Published: 2015

This 2015 research project was designed to understand the capacity of Rhode Island institutions, processors, and growers to increase the amount RI vegetables moving through the supply chain and to eliminate marketplace barriers to institutional purchasing.

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Rhode Island Food Policy Council (RIFPC) Website

Organization: Rhode Island Food Policy Council
Published: 2020

The RIFPC was established in 2011 with a mission to promote a more equitable, economically vibrant, and environmentally sustainable food system in Rhode Island. They work to coordinate a statewide collaboration of diverse, committed and engaged stakeholders from all sectors of the food system. They create partnerships, develop policies, and advocate for improvements to the local food system to increase and expand its capacity, viability, and sustainability. Includes recommendations/resources for COVID-19 responses.

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