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 343 resources.

Case Study: Unity Campus

Author: Riley Neugebauer
Organization: FINE
Published: 2014

Unity College shifted a large portion of their meat purchases to local meat products in order to support local Maine farms and the college’s commitment to sustainability, as well as to promote increased transparency around food safety and origin. When compared to conventional meat products offered by some distributors, it was easier to trace the origin of the local products and understand what ingredients went into the final product. Lorey Duprey, Dining Director at Unity, and her team have helped to procure these local meat products and serve them throughout the academic year as a part of the menu rotation.

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Case Study: University of New Hampshire

Author: Stacey Purslow
Organization: FINE
Published: 2014

There are many opportunities to integrate academic teaching and learning with food production and procurement on campuses. One example is the Sustainable Agriculture and Food Systems major at the University of New Hampshire. Within this recently created major is a course called Food Production Field Experience. Students plan, grow, market and deliver food crops as well as manage the finances. The food is grown on campus agricultural land in two high tunnels and The Dairy Bar, a year-round restaurant operated by Dining Services, is the primary customer for the crops.

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Case Study: Veggies for All at Unity Campus

Author: Riley Neugebauer
Organization: FINE
Published: 2015

Campuses across the country have seen an increasing interest in food systems and farming from students and faculty, which has led to the creation of new majors and minors related to food and agriculture, as well as an increase in on-campus food production. There are a variety of outlets for the food that is produced on campus, including selling or giving it to campus dining operations, creating campus-based CSA programs for students and employees of the college, or using the opportunity to address food access and hunger in the community or communities surrounding the campus.

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Case Study: Vermont Tech

Author: Richard Berkfield
Organization: FINE
Published: 2014

In collaboration with food service provider, Sodexo, and food distributor, Black River Produce, Vermont Technical College’s Market Garden program produces and distributes locally grown food for three VT colleges and provides invaluable vocational training for its own students.

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Celebrate National Farm to School Month in Early Care and Education Settings: Farm to CACFP

Organization: USDA Food and Nutrition Service
Published: 2018

Co-hosted by USDA FNS’s Team Nutrition initiative and the Office of Community Food Systems on October 25, 2018, this hour-long webinar focuses on how local foods and nutrition and food education can be incorporated in CACFP settings

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Choosing Seafood for Health Care

Organization: Health Care Without Harm

A white paper exploring issues of sustainability in the seafood industry and how hospital purchasers can support practices that the protect the health of individuals, communities, and the environment.

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City of Buffalo hosting forums on reducing food inequity during COVID

Organization: University at Buffalo
Published: 2020

Biweekly calls. The city of Buffalo, NY is home to individuals and organizations who are coming forward in a time of crisis in a coordinated fashion. Increase production of food within the city and surrounding region through our existing farms, community gardens, and backyard/front yard gardens. Create job/employment opportunities in food production/farming while tackling food insecurity. Ensure timely and affordable distribution of foods to residents through a distribution system.

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Collecting video footage of how school districts are procuring, preparing, distributing meals

Organization: Food Insight Group
Published: 2020

Schools across the country are figuring out how to continue getting essential food to kids in the midst of COVID-19. We need to understand what’s working and what’s needed. We are collecting video footage of how school districts are procuring, preparing, and distributing meals. If you work in school foodservice, are volunteering to distribute meals, are receiving meals yourself or for a family member, or are otherwise looking for ways to help, we invite you to send us a video.

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College Behind Bars

Author: Lynn Novick, Ken Burns
Organization: PBS & Bard Prison Initiative
Published: 2019

A film by Lynn Novick. Produced by Ken Burns. Explore the transformative power of education through the eyes of a dozen incarcerated men and women trying to earn college degrees – and a chance at new beginnings – from Bard Prison Initiative, one of the country’s most rigorous prison education programs. The Bard Prison Initiative enrolls over 300 incarcerated students in six New York State prisons. Since its founding in 2001, BPI students have earned over 52,000 credits and 550 Bard College degrees. BPI alumni are now on the ground, in their communities, giving back in ways that positively impact the lives of young people facing some of the same challenges they once faced.

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Colleges Adapt During a Pandemic: New Ways COVID Will Change Campus Dining

Author: Britney Danials
Organization: FINE
Published: 2020

The dining landscape changed dramatically due to COVID-19. To-go containers, plexiglass, and safe distancing signs have replaced the once familiar scene of hot trays, buffet bars, and students in close comradery. And now, as colleges further revise plans to reopen, dining operations continue to adapt. In FINE's most recent blog, we discuss the changes in campus dining and what lays ahead as colleges continue to grapple with the coronavirus.

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Connecticut State Profile

Organization: FINE

The Connecticut 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 CT K-12 schools, colleges, hospitals, producers, and distributors.

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Considerations for Fruit and Vegetable Growers Related to Coronavirus & COVID-19 - UVM Extension

Organization: University of Vermot Extension
Published: 2020

Guidance for the fruit and vegetable farming community in the COVID-19 pandemic, including information for farmers markets.

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Coronavirus & Nonprofits: Resources for Responding to COVID-19

Organization: Wired Impact
Published: 2020

As the coronavirus (COVID-19) pandemic moves around the globe and across communities, nonprofit organizations are tasked with ensuring safe operations while still carrying out their missions—and, in many cases, increasing their workload. This is a collection of the latest advice, resources and links to help charities in their responses, including information about human resource management, fundraising, communications, event planning and more.

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Coronavirus Communications: Examples, guidance and resources for expanding the narrative

Author: Ted Fickes
Organization: Bright+3
Published: 2020

A Google sheet categorizing communications resources on COVID-19. Topics include: Messaging and Narrative + Equity, Justice and Systems Change; Equity: Race, Economic Justice, Access to Social Justice; Climate and Environment; Community, collaboration, support for each other; Organizing and Campaigning; Reporting and Journalism Info.

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Coronavirus Guidance for the Criminal and Immigration Legal Systems

Organization: Vera Institute of Justice (MIT)
Published: 2020

As the number of people infected with COVID-19 in the United States grows exponentially, we must focus on prevention and containment in the criminal and immigration legal systems. Vera and Community Oriented Correctional Health Services have created a series of fact sheets to guide actors in these systems, who have a unique and critical role to play. Adopting the recommendations in these documents will help protect and care for the millions of vulnerable people who make contact with, and the staff who work for, the nation’s courts, police departments, prisons, jails, and detention centers.

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Coronavirus Resources for the Food Industry

Organization: Food Industry Association
Published: 2020

The Food Industry Association has compiled background information, a preparedness checklist, resources and more to support the food industry during COVID-19.

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Coronavirus Response and Recovery

Organization: No Kid Hungry
Published: 2020

Resources from No Kid Hungry on serving meals during unanticipated school closures due to the COVID-19 pandemic. Learn about emerging strategies for meal service during the 2020-2021 school year.

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Costs and Returns to New England Farmers in the Farm-to-institution Supply Chain

Author: Jill Fitzsimmons
Organization: Sustainable Agriculture Research & Education
Published: 2015

The project “Costs and Returns to New England Farmers in the Farm to Institution Supply Chain” identifies supply chain-specific transaction costs and returns associated with sales in the FtI market in New England. The research outputs inform farmers and FtI practitioners about transaction characteristics of different market structures and support the development of emerging FtI supply chains that explicitly account for the transaction characteristics that impact farmers’ profitability.

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COVID-19 & Institutional Food System

Organization: FINE
Published: 2020

This page outlines ways to connect with peers in the institutional food system as we all manage responses to COVID-19.

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COVID-19 Economic Impact on Local Food Markets

Organization: National Sustainable Agriculture Coalition (NSAC)
Published: 2020

The following economic impact assessment was compiled on March 18, 2020 for the National Sustainable Agriculture Coalition by Dawn Thilmany, Becca Jablonski, Debra Tropp, Blake Angelo, and Sarah Low. More information about the authors can be found at the end of the document. Last updated March 21, 2020.

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