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Food Vision Stories

There are a number of factors at play when considering how to most efficiently provide students the food they want when they need it.

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New England farmers have a brief window during which to grow and profit from their produce. The season typically falls outside of the traditional academic year. In order to bridge that gap, two things need to happen: More produce needs to be cold-stored or processed and stored without compromising quality, and more infrastructure needs to exist for year-round growing.

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Americans consume only a fraction of available fish species. By purchasing greater amounts of fish that are abundant in New England waters but not typically purchased or consumed, one local team of institutions and community partners hopes to support local fishermen and raise awareness along the way.

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Kelp has been eaten and used medicinally for hundreds of years in various forms, but it remains a relatively unknown and underutilized resource in recipes and on menus.

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The goal of the Whole Animals for the Whole Region project is to increase direct purchase of beef and pork from farmers in New England by establishing the infrastructure and systems needed to purchase whole animals as opposed to individualized cuts, which can cost a farmer valuable processing time and storage space.

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