Resources

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 426 resources.

A Guide for Working (From Home) Parents

2020 | Avni Patel Thompson | Harvard Business Review
This article outlines steps to follow for parents adjusting to working from home during the COVID-19 pandemic.

A Roadmap for Comprehensive Food Service Guidelines: Best Practices and Opportunities to Advance Nutrition Through Food Service Guideline Policies in Diverse Public Settings

2019 | Jessi Silverman, Angela Amico | Center for Science in the Public Interest
This roadmap is a resource for public health advocates, policymakers, and others who seek to advance, adopt, and implement more effective and equitable food service guideline policies.

A Toolkit for Institutional Purchasers Sourcing Local Food from Distributors

FINE
This toolkit is designed to assist you in communicating with a current or potential distributor about meeting your institution’s need for both product and tracking reports that document local and sustainable purchases.

AASHE COVID-19 Resources for the Higher Education Sustainability Community

2020 | Association for the Advancement of Sustainability in Higher Education
Google document organizing COVID-19 resources for the higher education sustainability community. Categories include: Articulating Connections Between Coronavirus Crisis and Sustainability, Equity and the Coronavirus, Resources on Policy Responses that Support Sustainability, Working Online and Creating Virtual Events, Student Support Resources, Upcoming Engagement Opportunities, Including Earth Day Ideas, Energy Management During Campus Closures, and Zen & Reprieve.

Advancing School Food Procurement: Driving Values-Based Purchasing through Competitive Solicitations

2022 | The Common Market
Advancing School Food Procurement: Driving Values-Based Purchasing through Competitive Solicitations aims to uncover some of the possibilities within school food contracts and inspire a more inclusive, sustainable, and equitable food system for all.

An Annotated Bibliography on Structural Racism Present in the U.S. Food System, Eighth Edition

2021 | Rachel Kelly, Kimberly Carr, Rich Pirog, Anel Guel, Jane Henderson, Kyeesha Wilcox, Taylor Wimberg, Vanessa García Polanco, Daniel Babayode, Kelsey Watson, Emettra Nelson | Michigan State University Center for Regional Food Systems
This annotated bibliography provides current research and outreach on structural racism in the U.S. food system for the food system practitioner, researcher, educator, and advocate. Structural racism in the United States has been defined as the “normalization and legitimization of an array of dynamics—historical, cultural, institutional, and interpersonal—that routinely advantage Whites while producing cumulative and chronic outcomes for people of color.” This resources identifies literature that links the social construction of Whiteness and its intentional or consequential impact on structural racism within the United States’ local food movement. It is focused on recent peer-reviewed and gray literature* materials that are national, regional, and local in scope that included significant references. The eighth edition contains 385 sources, including 6 new videos and 100 new journal citations. In this edition, our video curation includes recordings from webinars that focused on the intersection of food systems and racial equity.