Farm to Institution New England (FINE) has released the new report Campus Dining 201: Trends, Challenges, and Opportunities for Farm to College in New England. The report summarizes the results of FINE’s 2018 survey of New England colleges and universities with dining services. Results show that 93 percent of responding colleges reported purchasing local food for their […]
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This article from Urban Food Futures gives a brief overview of the changes happening in our food system. Spoiler alert: high volume buyers make big differences in our food sourcing and eating. We would add the fabulous Good Food Purchasing Program (GFPP)! We’re a proud member of the Austin area GFPP team with the City of […]
Self-care is an important, and often overlooked, aspect of food system sustainability. Join our friend, Dr. Naya Jones, tomorrow from 5-6pm at the SAC Ballroom on UT Campus as she explores the topic self-care through a personal, interpersonal, and collective lens. Free T-shirts and food while supplies last! Details: Tuesday, September 25 from 5pm […]
For food systems to be just, deliberate focus on equity and inclusion is required. Not optional. “Shared Stories Build Collective Power for Service Members of Color”
In Gary, Indiana, a reimagined building, now serving as a work space is shaking up the way that local businesses grow, meet, work, and collaborate. Arthouse: A Social Kitchen, Inc. provides access to a commercial kitchen for local residents and emerging businesses. It also proudly offers a culinary business incubation program (CBI), rental space for […]