The Yale Sustainable Food Project was founded in 2001 by Yale students, faculty, and staff, President Richard Levin, and chef Alice Waters. The Sustainable Food Project directs a sustainable dining program at Yale, manages an organic farm on campus, and runs diverse programs that support exploration and academic inquiry related to food and agriculture. Coordinates: 41°19′14″N 72°55′17″W / 41.3205°N 72.9213°W / 41.3205; -72.9213
Read more about Yale Sustainable Food Project: Mission Statement, The Food, The Farm, Education
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“Whereas the comic confronts simply logical contradictions, the tragic confronts a moral predicament. Not minor matters of true and false but crucial questions of right and wrong, good and evil face the tragic character in a tragic situation.”
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