- Farm to Institution New England (FINE) hosted a webinar last December on local meat sourcing for institutional buyers. Speakers included Prof. Jamie Picardy from the University of Southern Maine’s Food Studies Program; Rebecca Thistlethwaite, director of the Niche Meat Processor Assistance Network; and Mike Webster from The Hotchkiss School in CT.
- Examples of institutions supporting local meat producers and processors can be found in this case study of Unity College: https://www.farmtoinstitution.org/blog/case-study-unity-college and in this collaborative project (also featured in the above webinar) supported by the Henry P. Kendall Foundation: https://www.kendall.org/whole-animals-for-the-whole-region/.
- Community Involved in Sustaining Agriculture (CISA) has a report on local meat processing in the Pioneer Valley (MA) that highlights many of the issues folks here have shared, with suggested ways forward. https://www.buylocalfood.org/local-meat-processing-study/
- Another report, from 2014, that looked at scaling up value-added meat in New England: https://www.farmtoinstitution.org/sites/default/files/imce/uploads/Beef%20to%20Institution%20Report.pdf