Wallace Center at Winrock International
Impact report for the Vermont Everyone Eats Program…
Audience: Food Service/Chef
Wallace Center at Winrock International
Feed the Second Line in New Orleans is working to develop a coordinated network of solar-panel powered restaurants in New Orleans that can continue to operate during/after hurricanes, becoming the "first responders for [the] community." Locating this solar power at restaurants in the city's poorest neighborhoods helps them be a front-line response to those most impacted by the inequity of climate disaster. They help address: hunger, food waste, job interruptions and supply chain breakdowns….
USDA
The Pandemic Response and Safety (PRS) Grant Program provides grants to specialty crop producers and processors, other select producers, meat and other processors, distributors, and farmers markets to respond to coronavirus, including for measures to protect workers against novel coronavirus 2019 (COVID–19)….
Proof Incubator
A 4-week virtual course for owners and operators of restaurants and foodservice businesses with a focus on stabilization and growth….
LEE Initiative
To maintain these relationships, and to create the foundation for a more resilient restaurant industry, the LEE Initiative provided stipends to local farms in 20 regions across the U.S. to ensure continued food production for restaurants. These farmers were then given a list of selected independent restaurants that could purchase farm products on credit provided by the program. This allowed restaurants to lower ingredient costs while still acquiring local products, providing high-quality food to…
James Beard Foundation
JBF is currently offering virtual events and programming, which includes the Open for Good industry resource hub, ongoing webinar series, and a redesigned Taste America, which was converted from a national event series into a virtual event….
James Beard Foundation
We've compiled a list of articles, industry groups, guides, grants and funding, and more to help navigate the COVID-19 crisis. You can filter by region and category to find the best resources for you….
WSU Bread Lab
Regional small grain value chains link local farmers, regional mills, and artisan bakers to consumers looking to support local food systems. Through the rise in popularity of artisan baking and craft brewing, the sector has enjoyed significant growth in the past decade. Identifying as ‘non-commodity’, these value chains prioritize diversified and regionalized markets, high quality grains, long term relationships between stakeholders, fair pricing, and skilled labor. The result is fresh, stone-milled specialty grain products…
WSU Bread Lab
Seattle Times article about about finding purpose through bread baking/donations during COVID….
James Beard Foundation
Understanding food supply chains can be daunting even in the best of times, and even more so during a pandemic. For this webinar, Andrew Greene, chef Adrian Lipscombe, and A-dae Romero-Briones will use their experience in support services and work with farmers and chefs to shed some light on how COVID-19 has impacted how our food gets from the field to the kitchen….
James Beard Foundation
In light of the urgent and dire financial situation facing restaurants due to the coronavirus (COVID-19) global pandemic, this past week the James Beard Foundation conducted a survey to provide an immediate snapshot of the industry’s needs….
James Beard Foundation
Tips and tools from federal, private, and international sources…
LunchAssist
Tools, checklists, guides, templates, and more to help you during COVID-19 meal services….
No Kid Hungry Center
This resource reflects nationwide waivers and guidance available as of 8/21/2020. This document will continue to be updated as new guidance comes out….
James Beard Foundation
Around the country, governors and public officials are issuing health and safety guidelines to prod local businesses to open back up….
