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.

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.

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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.

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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.

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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.

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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.

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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.

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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.

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Fundraising & Coronavirus: What to Expect and How to Prepare

Organization: Fired Up Fundraising
Published: 2020

A guide on what to expect as the effects of COVID-19 impact fundraising.

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Getting Down to Details: How to Use Velocity Reports to Up Your Game on Sourcing Local Food

Organization: FINE
Published: 2017

Looking to increase your local purchases but not sure where to start? Join Michael Webster, the general manager of dining at the Hotchkiss School in Connecticut, and Rachel Harb, the training coordinator at Massachusetts Farm to School, for a one-hour webinar focusing on velocity reports for campus dining service. Learn how to amplify your purchasing power and streamline the planning process with practical data gathering and velocity report analysis.

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Getting it There: The Role of New England Food Distributors in Providing Local Food to Institutions

Organization: FINE
Published: 2016

In this webinar from September 21, 2016, we discuss the role of food distributors in providing local food to New England schools, colleges, hospitals and other institutions. The webinar features finding from our August 2016 research report on food distribution. Download the full report: www.farmtoinstitution.org/distributor-report

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Getting it There: Understanding the Role of New England Food Distributors in Providing Local Food to Institutions

Organization: FINE
Published: 2016

This report summarizes the results of a 2015 New England-wide survey of food distributors designed to explore their perspectives on institutional demand for local products and identify the challenges and opportunities they face in serving this segment of the food market. The results of this survey show that responding New England food distributors play a significant role in how people eat both in and outside of institutional dining facilities.

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Global Food Donation Policy Atlas

Organization: Harvard Law School Food Law and Policy Clinic
Published: 2020

The Global Food Donation Policy Atlas provides a first-of-its-kind look at the current state of food donation laws and policies in participating countries along with country-specific policy recommendations for strengthening food recovery efforts. The project includes the Quick-view atlas, which visually compares the food donation policy landscape across countries, and the Library of country-by-country executive summaries, legal guides, and policy recommendations.

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Growing Opportunity for Farm to School Report & Webinar; How to Revolutionize School Food, Support Local Farms, and Improve the Health of Students in New York

Author: Samantha Levy, Kali McPeters
Organization: Farm to Institution New York State, American Farmland Trust
Published: 2020

In 2018, the state of New York, led by Governor Andrew Cuomo’s No Student Goes Hungry Initiative, created a major new incentive to encourage schools to buy more food from New York farms. This incentive enabled schools that spend at least 30% of their lunch food budget on food from New York farmers, growers, producers, or processors to receive 25 cents per meal in state reimbursement quadruple the 6 cents reimbursement they had received for the past 40 years. After the first year of this incentive, AFT conducted a Farm to School Survey to over 300 school food authorities, or SFAs, at K-12 schools across the state to learn whether this program successfully stimulated more purchasing of New York grown and raised food. AFT’s research found that 72% of schools felt optimistic that with the right support they would achieve 30% within five years. Achieving this outcome would cause schools to spend nearly $150 million at New York farms over the next five years while increasing access to healthy, New York grown food for almost 700,000 K–12 students by 2024. Conservatively, this would generate over $210 million in economic impact statewide while costing the state just over $94 million over the course of five years in reimbursement and support. However, schools still face barriers when attempting to buy more New York grown food and reach 30%, and more must be done to help them in order to unlock the incredible economic and public health potential of this program. This report details these challenges, and makes eight recommendations the State of New York can act on to ensure this program reaches its full potential, and for other states to learn from when considering this type of incentive program.

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A Guide for Working (From Home) Parents

Author: Avni Patel Thompson
Organization: Harvard Business Review
Published: 2020

This article outlines steps to follow for parents adjusting to working from home during the COVID-19 pandemic.

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Health Care Without Harm Website

Organization: Health Care Without Harm
Published: 2020

HCWH's mission is to transform health care worldwide so that it reduces its environmental footprint, becomes a community anchor for sustainability and a leader in the global movement for environmental health and justice. One of their overarching goals is to transform the Supply Chain by establishing and globalizing procurement criteria, and leveraging health care’s purchasing power to drive policies and markets for ethically produced, healthy, sustainable products and services (including food). Includes recommendations/resources for COVID-19 responses.

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Highlights from Local Foods for Small Campuses Event: Dining & Farm Managers from 17 Institutions Gather to Share Local Food Tips

Author: Riley Neugebauer
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2016

On June 6th and 7th in rural Unity, Maine, over 25 people came together to learn about and discuss local foods for small campuses at Unity College. This included dining directors, chefs, cooks, and campus farmers from health care facilities, small colleges and universities, and private K-12 schools in New England.

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Hotchkiss Dining Cultivates a Local Sourcing Model

Author: Peggy Briggs
Organization: FINE, New England Farm and Sea to Campus Network
Published: 2017

Hotchkiss School in Lakeville, Connecticut takes a holistic approach to educating students about the food system.

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How COVID-19 is Impacting the Dairy Industry

Author: Annalise Kieley
Organization: New England Dairy
Published: 2020

Amid the COVID-19 pandemic, farmers across the U.S. are maintaining a steady food supply. Demand for dairy products has dropped by 10 percent, according to dairy economists. Even though more people are buying dairy at the grocery store this is not the full picture. Dairy products are no longer being sold at the levels they were through food service, schools, and exports. That means processors and distributors are adjusting quickly to the changing marketplace. They are working to ensure that food is getting where it needs to go while minimizing waste.

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How School Districts Are Feeding Students During Closures

Organization: Laurie M. Tisch Center for Food, Education & Policy
Published: 2020

Google sheet of how school districts across the country are ensuring students and families have access to nutritious school meals during closures due to COVID-19. Sections are searchable for urban, suburban, and rural districts and by food service providers.

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How to Increase Locally Sourced Seafood in Institutions (Product Spotlight #1)

Organization: FINE
Published: 2019

This one-hour webinar from FINE and the New England Farm & Sea to Campus Network (FSCN) discusses local seafood sourcing. Moderated by Tania Taranovski of FINE. Speakers include: Kyle Foley of the Gulf of Maine Research Institute, Maeve McInnis of Sodexo, Akeisha Hayde and Crista Martin of Harvard University Dining Services.

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