INSTITUTIONAL SUPPORT
Food – All Local – All the time. We support Small local farms and family businesses across New England.
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100% Local sourcing from environmentally regenerative, family-owned farms.
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100% Grass-fed Beef
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Pastured, Heritage Breed Pork
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Pastured Lamb & Goat
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Heritage breed Chicken & Duck
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Wild Alaskan Salmon, Cod & Halibut
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Education – We teach Food, History, Culture & Cuisine. Both in and out of the classroom, we teach for a student’s understanding of the food system.
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Classroom Education to include Biology, Physics, Economics, Spanish Language, and American Literature.
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Workshops like Mozzarella, Fermentation, Banana’s Foster, & African Goat Stew
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Outdoor Education to include, Wood-fired Steaks & Johnny cakes and Chicken & Biscuits
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Working with students & Faculty to support their understanding and role in the food system around them.
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Support - We teach, guide & develop teams focused on food systems both large & small. From K12 state grants, curriculum development, and program support. We support you.
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Institutional leadership in Environmental Sciences, Program development
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State, Federal and private grant proposals
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Project management for departments, grants & program creation.
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Support for on-campus Educators & Administrators.
OUR COMMITMENT TO REAL FOOD
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Tory Hill Dining partners with Farm to Institution New England (FINE) to support, inspire, and guide other institutions across the region in adopting more ecologically responsible purchasing practices. In addition, Tory Hill works closely with the State of Connecticut and the CT Farm to School Collaborative to help shape policy in Hartford, with the goal of increasing the presence of Connecticut-grown foods in public schools statewide.
SUPPLY CHAIN DEVELOPMENT
Kendall Foundation Grant: Whole Animal Program
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. By processing and storing in large volumes, the slaughter and processing of ingredients can occur during slower periods for small businesses allowing them to maximize their capacity.
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Growing Food for Our Community
Hotchkiss leads independent secondary schools in its commitment to providing local, ethical, and sustainable options in the dining hall — thanks, in large part, to the seamless connection between the Dining Hall and Fairfield Farm. In the Fall of 2018, Fairfield Farm supplied 32 percent of the School’s produce; 7% overall for the year We also partner with more than 30 family farms and artisanal producers in the region, supporting the local economy and working towards our mission of sourcing high-quality, low-impact food. We spend more than 60% of the food budget to local businesses. Each year, Hotchkiss offsets food waste by diverting about around 80 tons (160,000lbs) of compost to a dairy farm & compost facility located just 13 miles away from campus.
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CT Grown for CT Kids
CT Grown for CT Kids enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and early care and education sites... Click Here to Learn More
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