Fundraising & Coronavirus: What to Expect and How to Prepare
A guide on what to expect as the effects of COVID-19 impact fundraising.
A guide on what to expect as the effects of COVID-19 impact fundraising.
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.
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
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.
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.
The Roadmap reflects insights, observations, and themes gleaned from communities involved in the Good Food Purchasing Program and their experiences addressing the many challenges brought upon by the Covid-19 pandemic. The Roadmap includes key pillars for successful food system transformation using values-based procurement; examples of leadership, innovation, and perseverance; recommended actions and investments needed to accelerate change at the scale and pace we need; and an appendix listing over 100 national and state-by-state Covid-19 response efforts.
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.
Building on prior research from American Farmland Trust through Farm to Institution New York State, (“Growing Opportunity for Farm to School in New York” [https://farmlandinfo.org/publications/growing-opportunity-for-farm-to-school-in-new-york/]), this report presents findings of 2020 research which sought to collect new information from schools after year two of the farm to school incentive program. The report also encourages action by state and local governments to achieve the full economic and public health potential of this and other farm to school programs in New York State to build back better.
This article outlines steps to follow for parents adjusting to working from home during the COVID-19 pandemic.
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.
This brief highlights how healthcare facilities implemented and expanded local food initiatives during the pandemic as a means to effectively feed and care for healthcare constituents while also investing in the local food economy. Specifically, by leveraging existing partnerships and value chains, healthcare organizations moved quickly to serve their stakeholders through onsite retail (e.g. grocery) locations and expanded community supported agriculture (CSA) or produce subscription programs while continuing to support local food producers whose markets were also impacted by the pandemic.
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.
Hotchkiss School in Lakeville, Connecticut takes a holistic approach to educating students about the food system.
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.
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.
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.
Farm to Institution New England (FINE) and the New England Farm & Sea to Campus Network (FSCN) present this one-hour webinar about food tracking trade-offs, best practices, and continued challenges. Michael Leviton of Region FoodWorks shares findings from a new report on data management systems, produced by FINE and the FSCN. Speakers Jamie Moore of Eat N’ Park Hospitality Group (which provides food service management for Campuss and universities across the country) and Garett DiStefano of University of Massachusetts Amherst present how and why they track local food and share how they use the information they collect to meet food procurement goals.
This two page fact sheet introduces the basic USDA guidelines for purchasing local produce for a school meal program.
This booklet is to help guide you through the process of becoming a vendor to the USDA through AMS Commodity Purchasing.
White Paper about strategies, methods, budgetary guidance, and more for starting a farm on campus.