Webpages:

Stories:

  • NEWS
    25 Colleges with the Best College Farms [ShoutAbout]
    College of the Atlantic ranks second in the country for best college farms, with organic crop production, humane livestock operations, and a farm-to-table ethos that sees increasing use of College-raised vegetables and meats in the dining hall each year.
  • NEWS
    Going for the Greenlight: COA Pair Compete for $100,000

    Two College of the Atlantic students are semifinalists on the third season of TV business startup contest Greenlight Maine with their sustainability-focused venture, [Re]Produce. The business, which freezes and packages surplus farm produce, was created in the Diana Davis Spencer Hatchery, the College’s sustainable enterprise accelerator.

  • NEWS
    Interview with Congresswoman Chellie Pingree [Hunter College NYC Food Policy Center]
    College of the Atlantic alumna Chellie Pingree ’79 (D-Maine) discusses her latest efforts in support of sustainable food systems and her unique introduction to agriculture and plant sciences as a student at COA.

Events:

December 5th, 2017

  • Dec
    5

    Fair Food Network Business Boot Camp

    8:00am, Lindentree Farm, Lincoln, MA College of the Atlantic Sharpe-McNally Chair in Green and Socially Responsible Business Jay Friedlander leads this three-day session for entrepreneurs focused on developing vibrant local food systems in New England.

December 6th, 2017

  • Dec
    6

    Fair Food Network Business Boot Camp

    8:00am, Lindentree Farm, Lincoln, MA College of the Atlantic Sharpe-McNally Chair in Green and Socially Responsible Business Jay Friedlander leads this three-day session for entrepreneurs focused on developing vibrant local food systems in New England.

December 7th, 2017

  • Dec
    7

    Fair Food Network Business Boot Camp

    8:00am, Lindentree Farm, Lincoln, MA College of the Atlantic Sharpe-McNally Chair in Green and Socially Responsible Business Jay Friedlander leads this three-day session for entrepreneurs focused on developing vibrant local food systems in New England.

Faculty: