Join The New England Farm and Sea to Campus Network

Attention grad and undergrad students:  theNew England Farm & Sea to Campus Network, hosted by Farm to Institution New England (FINE), has officially launched, which means that you can now sign up to get involved in the network.

The mission of this network is to build a community of higher education and food systems stakeholders who connect, share, and collaborate to develop transparent regional supply chains and educate campus communities about regional food systems.

There are two ways that you can get involved in the Network:

STEP 1. JOIN THE FARM & SEA TO CAMPUS NETWORK

Want to declare your interest in the network? Join the contact list! Members of the list will receive 2-3 emails per month with general updates from FINE as well as targeted updates for people at colleges, universities and private schools.

Join the Farm & Sea to Campus List here.

STEP 2. SIGN UP FOR A WORKING GROUP

If you would like to be more actively involved and help fulfill the network’s vision, sign up for one of the working groups.  The network anticipates that each group will come together, most likely via conference call in early June, to start to outline some priorities and action steps. At that time, the groups will determine their frequency of meetings and other details.

The steering committee hopes that participants in these groups will be active, so please consider whether you have a couple hours per month available for participation. Your involvement will help determine our collaborative impact on the regional food system.

The working groups include:

  • Outreach & Communications
  • Supply Chain Development
  • Education & Engagement
  • Evaluation & Tracking

Please follow this link to join a working group.

Thank you,

The Farm & Sea to Campus Network Steering Committee

Working Group Descriptions

We anticipate that each group will come together, most likely via conference call, in early June, to start to outline some priorities and action steps.  At that time, the groups will determine their frequency of meetings and other details. It is the steering committee’s hope that participants in these groups will be active, so please consider whether you have a couple hours per month available for participation. Apply to join a working group viathis link.  If you’d like more detail about each of these groups, please visitthis link.

Outreach & Communications

The Communication and Outreach Working Group focuses on strategies to improve connectivity and information sharing between campuses and related stakeholders who are or would like to be engaged in the campus local food movement.

Supply Chain Development

The Supply Chain Development Working Group will identify and develop supply chain models that increase the availability and accessibility of local, sustainable food for campuses. It will facilitate coordination and communication between supply chain partners (campuses, distributors, suppliers, producers, etc.) to identify and leverage opportunities to aggregate demand and improve sourcing and distribution processes.

Education & Engagement

The Education Working Group will focus on educating and activating students, faculty, staff and other stakeholders of participating institutions who are interested in initiating or enhancing the sourcing and on-campus use of local, sustainable foods.

Evaluation & Tracking

The Evaluation & Tracking Working Group will propose indicators that will help the Farm & Sea to Campus Network determine the success of their efforts, review and assess existing evaluation and metrics tools, provide recommendations for next steps around data collection and analysis, and specifically consider recommendations for improved tracking and traceability for local foods in the region.

Freecycle to the Rescue!

So a few days ago, the microwave in our office broke.

*This is a dramatic reenactment using an image from the interwebs and NOT what actually happened to our microwave.

Naturally we were all pretty upset. We all bring lunch from home and many of us like to heat up our soups, casseroles, and other leftovers.

Before we could panic, though, someone had the great idea to ask the Tufts Freecycle Elist to help us out!

The Freecycle Elist was started by an Eco-Ambassador, Stacie Simon, and anyone from the Tufts community can join. Whether you’ve got furniture or office supplies you no longer need but that is still in good condition or you’re looking for something specific (like a microwave!), the e-list is a great first resource. It’s all about reuse and free exchange.

Sure enough, the same day we sent out our plea for help, another Eco-Ambassador, Lynne Ramsey, wrote us back with a microwave to offer! We had it in our office and up and running within a couple of days. It was totally free and we helped Lynne clear out her basement a bit. 😉

IMG_20160617_114534871

Our new-used microwave looks much better and is working great!

You could have success with the Tufts Freecycle E-list too! Sign up today to not only get emails whenever someone posts about an item (chairs, rugs, printers, ink, lamps, etc.) they’re giving away — but also reach out when you’re looking for something! You never know what treasures someone else is holding onto.

Reusable Plates of Grafton

The final President’s Picnic of 2016 was held in Grafton on Wednesday, June 15th, a lovely and sunny conclusion to the annual year-end event series.

Drinks and condiments were served in bulk, which cut back on the amount of plastic and other packaging waste produced during the event.

Attendees were encouraged to BYOP — bring your own plates — as another way to reduce waste. Over 80 people brought their own dishes.

Anyone who brought their own dishes, cups, or utensils was entered into a raffle for a special prize. The first 50 visitors to our table also got a prize automatically!

Lillian of Student Services at the Cummings School of Veterinary Medicine won the top prize – a reusable, stainless steel lunch kit and utensil set!

Recycling interns helped sort recycling and compost at special Zero Waste Stations.

The lunch was catered by Loaves and Fishes.

Many thanks to everyone who helped make this event zero waste!

See all the photos here.

Reusable Plates of Boston

President Monaco hosted the second of three President’s Picnics on Monday, June 13th, at the Boston Campus. The annual Picnics bring together staff and faculty on each of Tufts’ campuses to celebrate community and another year of hard work — and is also one of the major zero-waste events held throughout the year.

As part of the zero waste campaign, attendees were encouraged to BYOP — Bring Your Own Plate (and other picnic necessities) — which allowed less reliance on disposable dishes, cutlery, and cups.

  

Condiments were served in large containers, rather than individual packets, to cut down on packaging waste.

 

 

 

 

 

 

 

 

 

 

Drinks were likewise served in bulk to reduce waste.

Recycling interns helped sort recycling and compost at special Zero Waste Stations. 17 bags of compost were collected!

The event was catered by Corporate Chefs.

Attendees who brought their own dishes could also win special, sustainable prizes!

Attendees did a fantastic job helping us keep this event zero-waste. We hope everyone enjoyed the great food and company and can carry their sustainable picnic practices into the future!

See all the photos here.

Enjoying a Sustainable President’s Year-end Celebration

On Wednesday May 25, 2016, President Anthony Monaco hosted the first picnic in a three part, year end, celebration on the president’s lawn. This first picnic was an open invitation to all on the Medford/Somerville campus to enjoy good food and beautiful weather. Following picnics will be held on the Boston campus, Monday, June 13, and the Grafton campus, Wenesday, June 15.

IMG_7067

As part of Tufts’ university-wide commitment to sustainability, the first event was and the remaining two will be zero waste.
IMG_7023IMG_7015IMG_7043How did Tufts make this a zero waste event?

Tufts Catering did away with individually packaged  condiments and drinks instead serving in bulk to cut down on the amount of waste it would create.

A big shout out to the staff at Tufts Catering who made much of the picnic possible.

IMG_6998

We made sure all food waste was composted with some great help from our Recycling Interns .

IMG_7111

We encouraged the Medford/Somerville invites to BYOP (bring your own reusable place setting) to help Tufts reduce as much waste as possible – and they did it with 145 people helping to make the event sustainable!!

IMG_7130IMG_7105IMG_7141And we had some great prizes for those who brought there own place settings and more!

IMG_7066

IMG_7122

If you want to find out more about what to bring to the Boston and Grafton picnics and how you can make difference, check out a previous post here.

The Medford/Somerville campus helped to make this a zero waste event a success and next up is Boston and Grafton!

See all the photos here.

 

 

 

« Older posts