Farm to Institution New England

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 362 resources.

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.

Rhode Island Food to Institution Website

Organization: Rhode Island Food Policy Council

Published: 2020

A website housing resources and inspiration for Rhode Island institutional food buyers and sellers.

Rhode Island Foundation COVID-19 Response Fund Grants

Organization: Rhode Island Foundation

Published: 2020

COVID-19 Response Fund was established by the Rhode Island Foundation and the United Way of Rhode Island, to help nonprofits assist Rhode Islanders who have been affected by the COVID-19 crisis with food, housing, health care, and other basic needs.

Rhode Island Interactive Food Access Maps

Organization: Rhode Island Food Policy Council

Published: 2020

This Rhode Island map shows SNAP retailers, school meal pickup locations, WIC vendors, food pantries, and senior meal sites during COVID-19.

Rhode Island State Profile

Organization: FINE

The Rhode Island state profile is part of series of snapshots highlighting farm to institution activity in each of the six New England states. This profile highlights key data from RI K-12 schools, colleges, hospitals, producers, and distributors.

Rooted, Ready, and Resilient : Uplifting a BIPOC-led Vision for Crisis-Proof Food Systems

Organization: HEAL

Published: 2020

A values-based messaging guide from HEAL which uses the lens of COVID-19 to uplift the knowledge, wisdom, and leadership of Black, Indigenous, and People of Color (BIPOC) who have been on the frontlines of the fights for food sovereignty, racial justice, climate justice, food security, worker justice, land justice, and environmental justice.

Running a Food Business in the face of COVID-19

Organization: CommonWealth Kitchen

Published: 2020

A Google document compiling resources for HR, financial, and other aspects of food business impacted by COVID-19.

Safety in Community Gardens

Organization: North Carolina State Extension

Published: 2020

A FAQ for preventing COVID-19 in community gardens.

Sample Language & Resources for Local Foods in Contracts & RFPs

Organization: Massachusetts Farm to School, FINE, Association for the Advancement of Sustainability in Higher Education (AASHE), Yale Sustainable Food Project

Published: 2014

Sample language for school food service management companies request for proposals. Produced in partnership with FINE, Massachusetts Farm to School, Association for the Advancement of Sustainability in Higher Education (AASHE), Yale Sustainable Food Project.

Scaling Up Vermont’s Local Food Production, Distribution, and Marketing

Organization: NOFA Vermont; Vermont Food Education Every Day

Published: 2012

This report compiles baseline data about Vermont food purchasing behavior gleaned from 188 institutions and 67 infrastructure organizations. It provides recommendations to: increase locally produced food available at institutions; inform producers who wish to scale up their production for institutions; and improve processing, storage, aggregation and distribution infrastructure and methods.

Scaling Up: Strategies for Expanding Sales of Local Food to Public and Private Institutions in New York

Organization: American Farmland Trust

Published: 2012

In this needs assessment, the Farm to Institution New York State (FINYS) Working Group identifies barriers and solutions to increasing sales of New York grown foods to public and private institutions. Barriers include communication and regional networks, food safety, food processing, distribution and storage capacity, training and technical assistance for farmers and food service, policy research and incentives for institutional leaders. The report concludes with recommendations for urgent actionable projects which would have statewide impact.

Scaling-up New England’s Value Added Meat Industry

Author: Chelsea Bardot Lewis

Organization: Vermont Agency of Agriculture, FINE

Published: 2014

The goal of this project was to promote viability and vibrancy of New England’s value-added meat industry, with a focus on providing education, marketing tools, and exposure to innovation at the producer-processor nexus. This project supported the development of new partnerships and innovative approaches to support livestock producers, slaughter facilities and processors.

Seafood Case Study Series: Boston Medical Center, MA

Organization: FINE

Published: 2016

Boston Medical Center decided to simultaneously enhance their menu and support the Gloucester fishing community through seafood purchases.

Seafood Case Study Series: Colby Campus

Organization: FINE

Published: 2016

A case study about how the seafood program at Colby College in Waterville, Maine works to source sustainable seafood and engage students.

Seafood Case Study Series: Gloucester High School, Gloucester, MA

Organization: FINE

Published: 2016

A case study about how the seafood program at Gloucester High School, Gloucester, MA works to source sustainable seafood and engage students.

Seafood Case Study Series: Harvard University

Organization: FINE

Published: 2016

A case study about how the seafood program at Harvard University in Cambridge, Massachusetts works to source sustainable seafood and engage students.

Seafood Case Study Series: Seabrook School, NH

Organization: FINE

Published: 2016

A case study about how the seafood program at Seabrook School in Seabrook, NH, works to source sustainable seafood and engage students.

Seafood Case Study Series: University of New Hampshire

Organization: FINE

Published: 2016

A case study about how the seafood program at University of New Hampshire in Durham, New Hampshrie works to source sustainable seafood and engage students.

Selling Real Farm Product in the Virtual Marketplace

Author: Erica Frenay

Organization: Cornell University

Published: 2020

Options for selling farm products in a virtual marketplace as farmers adapt to COVID-19, from a personal online store to a collective online farmers’ market.

Serving Meals During COVID-19: Sharing Promising Strategies, Tips and Tricks

Organization: No Kid Hungry

Published: 2020

Webinar recording, April 21, 2020. Hear from program operators that are continuing to provide meals in this ever-changing climate, despite school closures, shelter-in-place policies, procurement challenges, and more. These champions share wins and lessons learned, as well as the challenges they are facing to make sure that kids still have access to nutritious meals during this pandemic.

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