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Networks & Collaboration

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
3/9/15
As an Ambassador, I have had an abundance of opportunities to share the mission of Food Solutions New England (FSNE) in Connecticut; Dr. King's birthday and Black History Month led the way introducing conversations on race, our responsibilities as people of color during racially challenging times, and how we move forward. The 21-Day Challenge is a continuation of those conversations. As an
3/2/15
Why the Struggle of Family Fishermen, Fishworkers, and Allies Matters to Me Seeking a quiet spot to talk while away on family vacation, my sister and I sit cross-legged on a gravel driveway. We’re sweaty and attracting a swarm of mosquitoes. She listens as I describe unknown variables in my decision making algorithm, “ I know and am concerned about factory farming and agribusiness but I don’t
2/26/15
On February 17 th , the Connecticut Food System Alliance (CFSA) gathering, the first of three planned for 2015, took place in West Hartford, CT. We were pleased to work with the University of Saint Joseph, who generously hosted us on their campus for the day-long event. The theme of this gathering was Food and the Economy, with a morning session dedicated to introducing the theme and networking
2/23/15
The Franklin Land Trust (FLT) has been devoted to conserving western Massachusetts’ natural beauty—the farms, woods, rivers, and mountains—for over 28 years. We own land for the public to enjoy, and help farmers and landowners conserve their land with conservation restrictions and agricultural preservation restrictions that prevent future development while continuing active agriculture, forestry
2/19/15
The purpose: To provide healthy and local proteins to students, to support NH fishermen by developing new markets for sustainable species of fish caught in the Gulf of Maine, and to educate the next generation of fish eaters and consumers. The project: Get fish caught by a NH fisherman onto to the lunch trays of schools on the seacoast. The project began with a fish tasting by school food service
2/16/15
Overview Campuses across the country have seen an increasing interest in food systems and farming from students and faculty, which has led to the creation of new majors and minors related to food and agriculture, as well as an increase in on-campus food production. There are a variety of outlets for the food that is produced on campus, including selling or giving it to campus dining operations,

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