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.
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".
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.
Serving up Tradition: A Guide for School Food in Culturally Diverse Communities
Author: Alex Freedman
Organization: FoodCorps Massachusetts, Massachusetts Farm to School
This is a guide for food service directors and staff and community advocates, particularly from culturally diverse school districts. The report offers step-by-step guidance for building cultural relevance into a school meal program to recognize diverse student populations, increase meal participation, and incorporate farm to school principles into the meal program.