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Networks & Collaboration

10/22/15
Farmland access and transfer are among the biggest challenges for new and established farmers across New England. Maine Farmland Trust recently convened a conference to tackle some of the issues surrounding farmland access, in partnership with Land For Good and American Farmland Trust . The conference, held in New Gloucester, Maine on October 19, highlighted the obstacles and opportunities to
10/19/15
The United States’ food report card is in, and it does not look good at all. 80% failed on sourcing practices and antibiotics usage. Only 5 of the major food chains received a “C” or above. Why should we be concerned? Since the 1950s, feeding farm animals antibiotics has become standard. The problem with this is the overdosage of antibiotics which causes resistances and could cause a disease
10/12/15
Friends and supporters of local farming gathered in Hinsdale, New Hampshire this harvest season to celebrate the permanent protection of Wingate Farm . Olivia Pettengill, the new owner of the Farm, in partnership with her brother James, began the celebration by thanking the groups who worked together to conserve the farm: “We are incredibly fortunate to have access to this prime farmland and to
10/8/15
Food Security section of the Farm to Plate Strategic Plan is updated to articulate strategies to improve food access, increase local food availability, and advocate for the needs of food insecure Vermonters Montpelier, VT –One in eight Vermonters struggle with hunger and 13.2% of Vermont households are food insecure, having difficulty during some time of the year to provide food for their family
10/5/15
As a Registered Dietitian, I have worked in hospitals for over 20 years, starting in college, when I helped patients by providing a leaner protein option. I knew I was doing the “right” thing (read as finger air quotes) by recommending a lean chicken breast. Twenty years ago, I would have NEVER doubted that the chicken breast was the healthiest choice or given a second thought about the way that
9/24/15
What do broken lightbulbs, listeria, and deli slicers have in common? Well, for one thing, they were all topics of discussion at the Food Safety for Product Development workshop, a two-night event featuring insightful instruction on how early stage food producers can take their products to the next level, and prevent some major food safety snafus before they occur. Held during the second week of
9/17/15
Newport, Rhode Island—mansions, yachts, fancy shops, and upscale restaurants and 70 percent of public school students living below poverty level. A surprising dichotomy, and one indicative of another problem facing more than 150,000 Rhode Islanders—food insecurity. In the U. S., more than 15 percent of people, almost 50 million, don’t know from where and when their next meal will come, and
9/14/15
By Philip Korman, Jeff Cole, Andrew Morehouse, Ellen Parker, and Frank Mangan This post was originally published by The Daily Hampshire Gazette , August 19th, 2015 The Massachusetts Department of Transitional Assistance recently created a win-win situation for the Commonwealth, seizing a chance to improve public health, build our economy and support local farmers. Building on its vision to
9/8/15
I worked in the restaurant world for many years prior to coming to the health care side of the business, operating mainly small bistros that sourced mostly local and sustainable foods. When the opportunity arose to start to do the same at the hospital, it was like a dream come true. It was at my first New Hampshire Health Care Without Harm meeting that I met Carol and Theresa from Miles Smith
9/3/15
This post was originally published on Farm to Institution New England's blog . Farmers and food advocates still pushing for sustainability and fair labor standards in July 2016 contract On August 31st, the Office of Strategic Procurement for the University of Maine System released their request for proposal (RFP) for food service at six of the seven University of Maine Campuses. “Maine students,

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