To support the development of a clearly articulated school food vision for Massachusetts and to coordinate, grow, and strengthen a statewide coalition advocating for the vision.
To support New American farmers and food businesses in Maine and the Connecticut River Valley; and to raise the profile of cooperative ownership in the regional food system.
To transform the dairy industry through worker-driven social responsibility that compels dairy brands to ensure respect for human rights in their supply chains.
To cultivate an equitable, just, and sustainable food system for all.
To focus on organizational development and two key programs: Bypass and the Eco Program.
To create a reliable sales channel for locally sourced and locally produced food into institutions and pursue other paths for building a just, sustainable regional food economy.
To make sourcing of regionally- and sustainably-produced food routine in institutional settings, and use higher education’s buying power and intellectual and cultural influence to drive this transformation.
To work with Healthy Food in Health Care hospitals that support living wages, labor standards, and equity to respond to the pandemic and create greater food system resilience in its wake.
To ensure that all New England residents maintain food security, especially during times of crisis, by engaging state agencies and other key state and regional stakeholders in a collaborative effort to: (1) expand and fortify the region’s food supply and distribution systems, and (2) reduce the GHG emissions and increase the soil health and carbon sequestration associated with food production.
To make measurable progress in promoting an equitable, economically vibrant, and environmentally sustainable food system in Rhode Island.