Topic: Best Practices for Online/Remote/Curbside Operations

Farm to Institution New England

The dining landscape changed dramatically due to COVID-19. To-go containers, plexiglass, and safe distancing signs have replaced the once familiar scene of hot trays, buffet bars, and students in close comradery. And now, as colleges further revise plans to reopen, dining operations continue to adapt. In FINE's most recent blog, we discuss the changes in campus dining and what lays ahead as colleges continue to grapple with the coronavirus….

NAFDMA Agritourism Association

NAFDMA – The International Agritourism Association hosted a member roundtable discussion to offer resource sharing, idea generation, and practical solutions as the industry tackled the effects of COVID-19 on the agritourism industry. This was the very first discussion held at the beginning of the crisis as many businesses were forced to shut down, or navigate the world of being considered an "essential food business" and work to ensure their customer and employee safety. This…

Farm to Institution New England

This virtual forum for dining directors and interested partners shared responses to the COVID-19 corona virus crisis to learn from each other. We talked about food safety protocols, budgets, supporting staff in times of need, and how we can deploy and share resources to meet shifting needs and priorities. Resources, chat log, and other documents mentioned in the call can be found at https://www.farmtoinstitution.org/cov……

Farmers Market Coalition

This webinar focused on market-level platforms (either a sales platform or through listing vendor sites on the market website) that allow shoppers to place pre-orders to then be picked up at either a drive-through or walk-through market where vendors are required to be on-site to hand off their goods. (In some cases, these markets may also be allowing sales for some walk-in customers and may also be handling SNAP sales at their booth.) Market…

Farmers Market Coalition

Farmers market operators are among those leading for how local food is meeting this historic moment including “drive-thru” models, delayed entry, pre-bagged goods, new layouts and more. For this webinar, market operators shared how they actually implemented a new COVID-19 practice through the physical redesign of market spaces. It did not cover online platforms that some market leaders are using to build new, off-site purchasing systems; that topic will be covered in future webinars….
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