Campus Dining 101: A Benchmark Study on Farm to College in New England

http://www.farmtoinstitution.org/blog/new-fine-report-reveals-local-food-buying-stats-colleges-universities
Shannon Eldredge

Who Fishes Matters: The Impacts of Industrial Fishing on Women’s Lives

This story originally appeared in WhyHunger’s publication “Through Her Eyes: The Struggle for Food Sovereignty” for International Women’s Day 2017. We know that women are responsible for 60-80% of food production in the

The Local Motive Episode 1: Production

Our grandparents’ generation knew where their food came from but, today, food is much more readily available and commonly delivered through a vast, global industrialized system. Seasonality is less a

Moving Food Waste Forward: Policy Recommendations for Next Steps in Massachusetts

FLPC Releases “Moving Food Waste Forward: Policy Recommendations for Next Steps in Massachusetts”
Raheem Baraka, 2016 Healthy Community Leader Awardee and BACH quote

Healthy Community Leader Awardee Raheem Baraka

Raheem Baraka is the founder and Executive Director of Baraka Community Wellness (BCW), an organization committed to reducing health disparities and healthcare costs for vulnerable communities. BCW provides wellness solutions

OPEN FARMS

OPEN FARMS is the third episode of GODAN’s (Global Open Data for Agriculture & Nutrition) new documentary web series that meets individuals around the world who are on the frontline of

Justice in the Fields: A Report on the Role of Farmworker Justice Certification and an Evaluation of the Effectiveness of Seven Labels

http://fairworldproject.org/wp-content/uploads/2016/10/Justice-In-The-Fields-Report.pdf

No Piece of the Pie: US Food Workers In 2016

http://foodchainworkers.org/wp-content/uploads/2011/05/FCWA_NoPieceOfThePie_P.pdf

Farm to Plate Network balancing VT food system

Our food system, how food is produced and distributed, affects everyone’s health, environment, communities, and economy. Communications Director for Vermont Farm to Plate Network, Rachel Carter, discusses the work being done

Building Support for Community-Based Foods in the Lakes Region of Maine

http://www.crcworks.org/melakes16.pdf