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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Displaying 362 resources.

Tools for MA Farmers, Fishermen, and Food Producers

Organization: Massachusetts Farm to School

This series of website guides on farm to school includes garden and classroom lessons, advocate materials, recipes, getting started in farm to school, and farm visits 101. Also includes a farm to school business directory in MA.

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Tracking Local Food Purchasing: A Guidebook for Campus Dining

Organization: FINE, Farm and Sea to Campus Network
Published: 2018

In 2017, FINE conducted a small pilot study to explore (1) how campuses are using tracking systems for setting goals, tracking, and evaluating their local food purchasing, and (2) how the use of tracking systems impacts campus local food programs. Based on ten extensive interviews, this report sheds light on the nuances of setting goals, tracking data, and evaluating progress. While far from a comprehensive assessment, FINE hopes that this report will contribute to the ongoing discussion of promising practices related to tracking local and regional food, and moving toward common tools and techniques to measure the progress and impact of farm to institution efforts in New England and beyond.

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Trends in U.S. Local and Regional Food Systems

Author: Sarah A. Low, Aaron Adalja, Elizabeth Beaulieu, Nigel Key, Steve Martinez, Alex Melton, Agnes Perez, Katherine Ralston, Hayden Stewart, Shellye Suttles, Stephen Vogel, Becca B.R. Jablonski
Organization: USDA
Published: 2015

This report provides an overview of local and regional food systems across several dimensions. It details the latest economic information on local food producers, consumers, and policy, relying on findings from several national surveys and a synthesis of recent literature to assess the current size of and recent trends in local and regional food systems. Data are presented on producer characteristics, survival rates and growth, and prices. The local food literature on consumer willingness to pay, environmental impacts, food safety regulations, and local economic impacts is synthesized when nationally representative data are unavailable. Finally, this report provides an overview of Federal and selected State and regional policies designed to support local food systems and collaboration among market participants.

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Umass Amherst Dining Services Pledges to Serve 100-percent, No-antibiotic-ever Chicken

Author: Daniel J. Fitzgibbons
Organization: UMass Amherst
Published: 2015

In 2015 the University of Massachusetts Amherst Dining Services pledged to serve 100-percent, no-antibiotic-ever chicken in all of its retail and residential operations as part of the dining program’s ongoing partnership with NatureRaised Farms, part of the Tyson Foods family of companies.

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UMass Amherst Farm to Institution Highlights

Organization: FINE, UMass
Published: 2019

This video was played at the 2019 New England Farm to Institution Summit on April 2-4 at UMass Amherst.

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Underutilized Fish and Kelp Recipe Book

Published: 2020

A cookbook featuring kelp and underutilized fish like monkfish, scup, red fish, and dogfish. Produced by four schools and their chefs from Eastern State Connecticut University; and a partnership with the Connecticut Chefs Association and their culinary students, Northeastern University, Massachusetts Maritime Academy, and University of Massachusetts Dartmouth. With support from the New Bedford Fishing Heritage Center, Atlantic Sea Farms, Stoningham Kelp Co., Rhode Island Farm Fresh, Red's Best, and Ipswich.

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USDA Announces Coronavirus Food Assistance Program

Organization: USDA
Published: 2020

Press release announcing the USDA Coronavirus Food Assistance Program (CFAP), COVID-19.

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USDA Census of Agriculture 2014 Organic Survey

Organization: USDA
Published: 2015

The 2014 Organic Survey is a Census Special Study conducted by the U.S. Department of Agriculture’s (USDA) National Agricultural Statistics Service (NASS) in conjunction with USDA’s Risk Management Agency (RMA). The 2014 survey collected data from U.S. farms and ranches that were certified organic, exempt from organic certification, or transitioning to organic certification. Here you will find links to the survey tool, key findings, methodology, and more

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USDA Farm to School Census

Organization: USDA
Published: 2016

The USDA Farm to School Census webpage features national metrics from the farm to school census as well as results at the state and district level. The site also includes survey tools, raw data, methodologies, and photos.

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USDA Meals for Kids Site Finder

Organization: USDA
Published: 2020

To slow the spread of the new coronavirus (COVID-19), many schools have closed unexpectedly. To ensure that children who rely on free or reduced-price meals at school are able to get the nutrition they need, USDA is working with states to continue providing meals to students. Usually, the rules require that children gather and eat their meals on site. However, due to the exceptional circumstances of this public health emergency and the need for social distancing, USDA was able to make temporary changes so that meals may be taken home, and parents or guardians may pick meals for their children if the state allows. Families can use this tool to find directions to nearby sites as well as hours of operation and contact information.

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Use Innovative Delivery Service Models to Serve Meals as Schools Reopen

Organization: Food and Research Action Center
Published: 2020

Resource guide for delivering meals in schools and cafeterias.

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Values-Based Supply Chains as a Strategy for Supporting Small and Mid-Scale Producers in the United States

Author: Gail Feenstra, Shermain Hardesty
Organization: Sustainable Agriculture Research and Education Program, University of California
Published: 2016

Consumers are increasingly interested in the “values” associated with the food they eat and are often willing to pay more for food for which there is a “story” that links farm to fork. The “values” associated with these foods may be that they are locally produced, by small or mid-scale farms, or use production practices that enhance the environment. Wholesale channels that provide marketing options for small and mid-scale producers and support these values are referred to as “values-based supply chains” (VBSCs). Goals of VBSCs are to: (1) provide greater economic stability for producers and others along the supply chain; and (2) provide high quality, regional food to consumers. After a brief overview of VBSCs, we then describe three cases—a specialty food manufacturer, a natural food cooperative and a regional “food hub”—representing different entry points along the food supply chain.

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Vermont Farm to Plate Website

Organization: Vermont Farm to Plate
Published: 2020

Farm to Plate is Vermont’s food system plan being implemented statewide to increase economic development and jobs in the farm and food sector and improve access to healthy local food for all Vermonters. Includes recommendations/resources for COVID-19 responses.

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Vermont FEED Website

Organization: Vermont FEED
Published: 2020

VT FEED's vision is to engage every student and community in a local food and farm culture that nurtures child health, cultivates viable farms, and builds vibrant communities. This is done by helping to grow robust farm to school programs, acting as a catalyst for rebuilding healthy food systems, and cultivating links between classrooms, cafeterias, communities, and local farms. FEED is currently managed by NOFA-VT and Shelburne Farms. Includes recommendations/resources for COVID-19 responses.

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Vermont Food System Plan Market Brief: College and Hospital Procurement

Organization: Vermont Farm to Plate
Published: 2020

College and hospital procurement market brief, a component of the Vermont Farm to Plate Strategic Plan, available at https://www.vtfarmtoplate.com/resources/collections/farm-to-plate-2-0-strategic-plan

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Vermont Food System Plan Market Brief: Lightly Processed Vegetables

Organization: Vermont Farm to Plate
Published: 2020

Processed vegetables market brief, a component of the Vermont Farm to Plate Strategic Plan, available at https://www.vtfarmtoplate.com/resources/collections/farm-to-plate-2-0-strategic-plan

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Vermont Food System Plan Market Brief: School Food Procurement

Organization: Vermont Farm to Plate
Published: 2020

School food procurement market brief, a component of the Vermont Farm to Plate Strategic Plan, available at https://www.vtfarmtoplate.com/resources/collections/farm-to-plate-2-0-strategic-plan

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Vermont Law School & Fitz-Vogt Partner to Offer Local & Organic on the Menu

Organization: FINE
Published: 2016

This blog post highlights the local sourcing happening at Vermont Law School through their food service management company, Fitz Vogt. The blog post also includes a recipe for a frequently requested kale slaw.

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Vermont Map of CSAs

Organization: NOFA-VT
Published: 2020

This Vermont shows Vermont farms which offer a Community Supported Agriculture (CSA), updated during COVID-19.

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Vermont State Profile

Organization: FINE

The Vermont 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 VT K-12 schools, colleges, hospitals, producers, and distributors.

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