Containers of strawberries ready for sale

  • Overview

    Campus Farmer Summit 2026 - UMass Amherst | November 13-14, 2026

    The Campus Farmer Network is pleased to announce the third Campus Farmer Summit! Entitled the New England Campus Farmer Summit in 2018 and 2020, we have shortened the name of the Summit to reflect growing interest throughout the country and in Canada! We are excited to offer this opportunity for all campus farmers and their partners working in K-12 and Higher Ed Institutions to gather in person. This year’s summit will take place on Saturday, November 14, 2026, at UMASS Amherst in Amherst, MA. Leading up to the Summit, campus farm tours and opportunities to network will be offered at UMASS Student Farm and Fairfield Farm at The Hotchkiss School on  November 12 & 13, 2026.

    Colleges and universities have the power to shape food systems through what they purchase, teach, and model for future leaders. At FINE, we partner with higher education to increase access to just, equitable, and sustainable food. Our campus work builds on years of collaboration through the former New England Farm & Sea to Campus Network, which was launched with the vision and leadership of dozens of volunteers and partners.

    Learn more about this history and impact of our campus work.

    Today, we continue that legacy by strengthening relationships, growing skills, and supporting campus communities to advance transparent regional supply chains, equitable procurement, and food systems education.

  • Get Involved

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    Dining program directors, chefs, other food service operators and staff, and sustainability staff connect here to share challenges and solutions.

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    Reach Out

    Have a question, idea, or story to share? Email us at campus@farmtoinstitution.org.

     

    Curious what we’ve achieved together so far? Explore our Farm to Campus Impact page for stories, data, and milestones.

  • Resources

    We've developed tools, case studies, and research to help colleges and universities source and serve more local food. Highlights include: 

    Head to our Resource Database and select sector "Campus" for many more:

    Resource Database

  • Recent Campus Webinars

    • Meet Our Staff

      Tania Taranovski

      Tania Taranovski

      Co-Executive Director, FINE

      tania@farmtoinstitution.org

      Tania Taranovski (she/her) is the co-Executive Director at Farm to Institution New England. She leads FINE’s farm and sea to campus and foodservice programs, and plays playing a senior role in operations, strategy, and management. Tania came to FINE with extensive experience in nonprofit program leadership, environmental conservation, and food system strategies. Previously, Tania worked as a strategic advisor for the International Pole & Line Foundation. She also worked at the New England Aquarium as the Director of Programs and Operations for the Anderson Cabot Center for Ocean Life, and as the Sustainable Seafood Programs Director. A transplant from Washington State, she moved to New England to pursue her bachelor of science degree in biology and environmental studies from Tufts University. She and her family live in Weymouth, Massachusetts, where she volunteers for community organizations, tends her backyard garden, and spends as much time as possible on, in, or near the water.

       

      Britt Florio

      Brittany Florio

      Program Manager, FINE

      brittany@farmtoinstitution.org

      Brittany Florio (she / her) is the program manager at Farm to Institution New England. In this role, Britt managing program development, outreach, and communications to catalyze change in the dynamic farm to institution movement. She has been working in the food system since 2010. Prior to her work at FINE, Britt co-owned a regenerative herb and vegetable farm business in the Hudson Valley, New York. After leaving the farm life, she worked at UMass Amherst as the Sustainability Coordinator for UMass Dining and as an adjunct faculty member, teaching Sustainability Science. Britt holds a Bachelor’s degree in Agriculture and Natural Resources from the University of Connecticut and a Master’s degree in Sustainability Science with a concentration in Sustainable Food Systems and Agriculture from the University of Massachusetts, Amherst. In her free time, Britt loves fermenting foods, kayaking, foraging, and making wild flower bouquets.

    • Connect With Others

      Join the Campus Dining Listserv

      Dining program directors, chefs, other food service operators and staff, and sustainability staff connect here to share challenges and solutions.

      REQUEST TO JOIN THE LISTSERV
       

      Attend An Event