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Networks & Collaboration

4/27/15
The Scientific Report of the 2015 Dietary Guidelines Advisory Committee (DGAC) has been released. This report will ultimately inform the content of the Dietary Guidelines for Americans (DGA) for 2015 published every five years by Health and Human Services and the United States Department of Agriculture. This is the first year there has been an explicit call to consider the attributes of a
4/16/15
Bringing communities together with climate and marine scientists to understand predictive capabilities and information needs Report from the Workshop in the Island Institute's Climate of Change Series on December 18, 2014 This past December, the Island Institute held a "Predictive Capabilities Workshop" which brought together over 100 climate and marine scientists, fishermen, and other marine
4/13/15
Health Care Without Harm’s Healthy Food in Health Care program engages the health care community in bringing an end to the routine use of antibiotics in raising food animals. Such routine, non-therapeutic use contributes significantly to the rise in resistant bacterial infections in humans and is unnecessary. Read more about their national antibiotics work with the supply chain to make more meat
4/9/15
PVGrows is hosting their 2015 Spring Forum on Wednesday, April 15th from 9:00-1:30pm, in Holyoke, MA on the topic of land access. Just as a house needs a strong foundation to support it over time, farmers need secure access to land to produce food. Land is the foundation of our food system. How does access to farmland fit into a vision of creating a healthy, resilient, and equitable food system?
4/6/15
Across Massachusetts, hospitals are emerging as partners for farmers markets, healthy corner store initiatives, and a variety of food access programs. Yes, that’s right, hospitals. As described in Health Care Without Harm’s report, Utilization of Community Benefits to Improve Healthy Food Access in Massachusetts , new IRS rules for tax-exempt hospitals are encouraging them to “ prevent illness,
3/30/15
As we work to rebuild our foodsheds, regional food hubs are an integral ingredient. When “local” began to re-root in the American landscape and psyche during the first decade of the 21st century, we tended to celebrate the two ends of sustainable food systems: farm gate and dinner plate. We nearly forgot that we also had to fiddle with the middle—the supply chain components that drive (sometimes
3/26/15
Even in locally conscious Vermont, we are far too reliant on food grown and distributed outside of our region and decisions made outside of our control. This creates vulnerabilities for Vermont’s food system—how food is produced and distributed and all of the related components such as labor costs, farm viability, energy, financing, education, consumer demand, and food access. Vermont’s Farm to
3/23/15
UMass Dining Earns “Best Campus Food” Honors in the 2015 Edition of The Princeton Review Get a taste of their award-winning food by attending the Farm to Institution Summit UMass Dining hosted a gathering for six colleges who were awarded the presitigious accalade as Best Campus Food from the Princeton Review. Ken Toong, executive director of UMass Auxiliary Enterprises, and part of the Lunchtime
3/19/15
Sometimes a single sentence says so much. Unpacking it takes up space and does not add an iota to the meaning that is already there. Here is one such sentence, a quote from “The Financial Page” of the February 9, 2015, New Yorker : “It’s hard for people to be fully engaged with customers when they’re worrying about how to food put food on the table.” The person being quoted is Mark Bertolini, CEO
3/12/15
About half-way into FSNE's 21-Day Racial Equity Habit Building Challenge , there have been some very interesting learnings, discussions, and reflections offered up via the Forum , Facebook event page , and Twitter ( #FSNEEquityChallenge ). I am heartened and hopeful that all of this is helping to normalize the conversation about race and racism and to galvanize strategies and actions for

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