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Resources: Pre-COVID meat processing resources

Posted by tia.taylor | May 6, 2020
  1. 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.
  2. Examples of institutions supporting local meat producers and processors can be found in this case study of Unity College: and in this collaborative project (also featured in the above webinar) supported by the Henry P. Kendall Foundation:
  3. 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.
  4. Another report, from 2014, that looked at scaling up value-added meat in New England:

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