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".
Displaying 374 resources.

Food insecurity at urban universities: perspectives during the COVID-19 pandemic

Organization: Coalition of Urban Serving Universities, Association of Public and Land-Grant Universities, The Kresge Foundation
Published: 2021

This report describes the impact of the COVID-19 pandemic on food insecurity, as experienced by students at a small set of urban universities from March through December 2020. Although not meant to be a comprehensive description of the transition from on-campus to remote learning nor of the direct impact of COVID-19 on university operations, this project was designed to provide a snapshot of what food insecurity is, as well as what it looks like on urban campuses and among their stakeholders, using qualitative methods. As a result of this exploratory project, we present two conceptual frameworks for understanding: a) the interconnected nature of basic needs, academic performance, and the student experience; and b) aspects of institutional culture that promote food insecurity as an institutional priority.

View Resource

Food Processing Case Study: End-to-End Support Drives Incubator Success

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features CommonWealth Kitchen in Dorchester, MA. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Processing Case Study: Events Breed Success at Culinary Incubator

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Hope & Maine in Warren, RI. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Processing Case Study: Individually Quick-Frozen (IQF) Machine Serves up the Local Produce Institutions Want

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Western Massachusetts Food Processing Center in Greenfield, MA. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Processing Case Study: Youth Build Job Skills Through Local Food Processing

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Farm Fresh Rhode Island in Pawtucket, RI. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Processing CaseStudy: Business Incubator Builds In-House Wholesale Processing

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study features Vermont Food Venture Center in Hardwick, VT

View Resource

Food Processing CaseStudy: Third Party Audit Opens the Doors to Increased Sales

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Northern Girl in Van Buren, ME. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Processing CaseStudy: Unique USDA-Inspected Shared-Use Facility Supports Local Food Business Growth

Organization: FINE
Published: 2017

In 2016, the New England Food Processors' Community of Practice analyzed the unique characteristics of the various food processors in the region, comparing what is working well and what is most challenging. Together CoP members discovered ways that they can improve operations, increase institutional sales efforts, explore new marketing opportunities, and better support emerging processors. This case study is part of a seven part series and features Mad River Food Hub in Waitsfield, VT. The full series can be found at: https://www.farmtoinstitution.org/7-new-england-local-food-processor-case-studies

View Resource

Food Safety Modernization Act Resources

Organization: Northeast Center to Advance Food Safety, Center for Agriculture and Food Systems at Vermont Law School
Published: 2020

This is a set of legal educational factsheets related to key legal questions associated with the FSMA Produce Safety Rule. From The Northeast Center to Advance Food Safety at the University of Vermont, and the Center for Agriculture and Food Systems at Vermont Law School.

View Resource

Food Safety on the Farm During COVID-19

Organization: University of California Berkeley Cooperative Extension
Published: 2020

Google drive of files on food safety on the farm during COVID-19, including safe food handling, prevention of infection, how to make a face mask, and grocery shopping guidelines.

View Resource

Food Safety Tips for School Gardens

Organization: USDA, National Food Service Management Institute at The University of Mississippi
Published: 2015

This guide shares best practices for safely using produce from a school garden. It includes the following topics: Site Selection, Materials, and Water Use, Chemical and Fertilizer Use, Compost and Manure Use, Growing and Harvesting Produce, and Using School Garden Produce in your School Meal Program.

View Resource

A Food Service Consultant's Guide to Serving More Local Food at Institutions

Organization: FINE
Published: 2017

In 2017, Farm to Institution New England hosted a farm to institution training to help food service consultants and other value chain facilitators succeed in reaching local food purchasing goals by better understanding specifications, RFPs, proposal development, and management. The webinar included a live case study sharing how the University of Vermont navigated a cutting edge RFP process by working with a consultant and engaging the campus community.

View Resource

Food Service Management Companies in New England Phase 1 Research Findings: Barriers & Opportunities for Local Food Procurement

Organization: FINE
Published: 2015

This report provides an overview of food service management company operations, including descriptions of purchasing practices, the rebate system, how vendors become approved, and the importance of contracts. The focus of this report is on the role of FSMCs in purchasing local food products for their institutional clients. It provides a synopsis of the main barriers and opportunities to local procurement and provides two examples of promising initiatives, both spearheaded by Sodexo

View Resource

Food Solutions New England (FSNE) Website

Organization: Food Solutions New England
Published: 2020

FSNE convenes diverse individuals, organizations, and other networks working across the food system to develop a common agenda around shared vision and values. FSNE cultivates and connects ideas, resources, and leadership that support creative collaborations. FSNE champions the work of those dedicated to food system change in New England and the need for a values-based and aligned collaborative network to realize our long-term goals. The FSNE network distinguishes itself from other regional food system efforts by actively cultivating thought leadership around guiding vision and values in the regional food system and network leadership by connecting and aligning the region’s nonprofit, philanthropic, private, and public sector actors focused on our food system. While the explicit focus of the FSNE project is food, it is implicitly a cultural project, one aimed at transforming social norms to orient practices toward a more just and sustainable regional food system. This work is inherently experimental and boundary crossing; as such, it is requires creative, developmental innovation, and a long view. Includes recommendations/resources for COVID-19 responses.

View Resource

FoodCorps List of Resources for kids, families, schools, and the service members who support them

Organization: FoodCorps
Published: 2020

Resources created or curated by FoodCorps in support of educators, families, school nutrition professionals, and others who wish to respond to and support those impacted by COVID-19.

View Resource

Foodservice distributors entering retail supply chain

Author: Keith Nunes
Organization: Food Business News
Published: 2020

Article in Food Business News on the impacts of foodservice distributors entering the retail supply chain as a result of COVID-19.

View Resource

Form for fishers to list what they have to sell and where

Organization: National Fisherman
Published: 2020

Form to be included in a list of fishermen around the country who are selling at pick-up points or can ship their catch to consumers, updated during the COVID-19 pandemic.

View Resource

Free COVID-19 Resources: Back-to-School Meal Service

Organization: LunchAssist
Published: 2020

Tools, checklists, guides, templates, and more to help you during COVID-19 meal services.

View Resource

From Farmyard to Schoolyard

Organization: Mass Audubon
Published: 2017

This is a 2.5 minute video that highlights a partnership between Mass Audubon's Drumlin Farm and the Somerville Public Schools to provide fresh produce throughout the year for their cafeteria salad bars, along with weekly afterschool nature education programming.

View Resource

Funding opportunities - USDA Agriculture and Food Research Initiative

Organization: USDA NIFA
Published: 2020

The AFRI Foundational and Applied Science Program supports grants in six AFRI priority areas to advance knowledge in both fundamental and applied sciences important to agriculture. The six priority areas are: Plant Health and Production and Plant Products; Animal Health and Production and Animal Products; Food Safety, Nutrition, and Health; Bioenergy, Natural Resources, and Environment; Agriculture Systems and Technology; and Agriculture Economics and Rural Communities. Research-only, extension-only, and integrated research, education and/or extension projects are solicited in this Request for Applications (RFA). See Foundational and Applied Science RFA for specific details. Released during the COVID019 pandemic.

View Resource

Pages