Food Studies Program

Amy Carrington

Internship Coordinator and Program Specialist
Amy Carrington

Office Location

304C Payson Smith, Portland Campus


(207) 780-4465

Academic Degrees

  • BS in Environmental Conservation with a focus in Sustainable Agriculture, University of New Hampshire


Amy Carrington develops academic to career pathways for students. She manages relationships with Maine’s food system employers to develop collaborative projects and research agendas. She learns about students’ career goals and connects them to internship opportunities and projects that support their individual learning and career growth. She supports students’ skills development by referring them to and/or involving them in planning and delivering trainings, workshops, conferences, and symposia.

Ms. Carrington is an advocate and community organizer. She has extensive experience supporting new American farmers and believes in the value of intercultural knowledge. She has connected local farmers and low-income consumers in mutually beneficial relationships, allowing customers to utilize SNAP (formerly known as the food stamp program), Woman and Infant Children (WIC), Senior Farm Share, and other federal nutrition benefit programs to purchase locally grown farm products. She believes that the immense food purchasing power of low-income families, especially those on SNAP, can be an important factor in the success of our local farms.

Ms. Carrington is an avid gardener and farmer. She has worked at a diverse array of small, family-owned farms. She has experience producing fruits, vegetables, and flowers using season-extension techniques. She has supported many begin farmers to develop infrastructure such as irrigation, hoop houses, cold storage, and post-harvest facilities. She has experience care taking and integrating a variety of animals into farm systems. She enjoys raising her own small herd of Nubian and Nigerian does.

Ms. Carrington is a recipient of the Girl Scout Gold Award. She believes that gender equality across cultures and continents will help us build a more equitable food system.


Food Studies Program Council Member