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Networks & Collaboration

1/23/17
This post originally appeared on Ferment , the Real Pickles blog. The extraordinary political events taking place in our country are affecting us deeply here at Real Pickles Co-operative , as they are for so many others. They highlight how far we have to go to build the just, democratic, and sustainable society we wish to see. We are reminded why all of us here take Real Pickles’ social mission
1/10/17
The Organization for Refugee and Immigrant Success ( ORIS ) has been operating and developing their New American Sustainable Agricultural Program ( NASAP ) since 2012, primarily running their training program out of their Dunbarton Fresh Start Farms location along with a few other sites. After five years of operations, which resulted in significant soil building and infrastructure, we have
1/5/17
The Skinny Pancake and Vermont PBS are pleased to announce The Local Motive , a new, six- part television series that explores Vermont’s Farm to Plate food system, the most comprehensive local food system plan in the country. The Local Motive will air on Vermont PBS starting in January, 2017. The project is a collaboration between The Skinny Pancake , Vermont PBS , and Jaime Williams of Von Dier
12/19/16
In 2015, the Food Solutions New England (FSNE) Network Team began a year-long process to better understand how we could support the region in achieving the New England Food Vision . The Vision describes a future in which at least 50% of our food is grown, raised, and harvested in New England and no one goes hungry. It looks ahead to the year 2060 and sees farming and fishing as important regional
12/1/16
Health Care Without Harm congratulates South County Hospital for winning the Rhode Island Health Care Local Food Challenge . South County outperformed their competitors in local food purchasing, education, and employee engagement, and has won $1000 in honor of their great efforts. “At South County we make every effort to provide a comfortable and healing environment for our patient, staff, and
11/17/16
With 60,000 tons of food wasted in the United States each year, at a cost of nearly $220 billion according to ReFED , wasted food is one of the great challenges facing our nation. Wasted food makes up 21% of all landfill volume, and as it decomposes, it releases methane, a greenhouse gas 25 times more effective than carbon dioxide at trapping heat in Earth’s atmosphere. These consequences are all
11/10/16
This post was originally published October 26, 2016 on Feeding America’s website . Never at a loss for fun ways to highlight good work, chefs at the New Hampshire Food Bank paired up with the Manchester Community Farmers Market this season to encourage people to embrace “the Uglies.” Food banks have always accepted ‘salvage’, non-perishable food that is of high quality and safe for human
10/27/16
This post, written by Faye Conte, was reposted from Vermont Farm to Plate Features . This October, New England’s food co-ops are joining more than 30,000 co-ops and credit unions across the United States in celebrating the many ways that co-operatives help to build strong communities as part of National Co-op Month. Food co-ops share a commitment to offering quality, healthy food, and many
10/11/16
This was originally published on Wednesday, October 05, 2016 on SeafoodSource.com by Cliff White, Editor. U.S. President Barack Obama has announced his choices to be the first ever “Champions of Change for Sustainable Seafood.” The special awards, established this year as a way to “honor America’s fishers and our coastal communities for their efforts… [in leading] the way to the United States
10/6/16
For those of us working to make the food system more just and sustainable, the idea that we might encounter a problem or two along the way is so obvious and banal that it doesn’t merit mention. Clearly there are barriers, chasms even, that stand in the way; otherwise we wouldn’t need to do this work. But the notion that we grapple with wicked problems brings in an entirely new dimension to our

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