The Food
Since 2002, the Sustainable Food Project and Yale University Dining Services have collaborated to change the culture of food at Yale. They started with the premise that food choices have an ethical and ecological impact, and that the best tasting food is local, seasonal, and sustainable. Their buying practices aim to nourish the well-being of those eating and working at Yale, contribute to the vitality of agricultural communities, and protect the long-term health of the environment. Their choices about food are integral to the University’s goals of becoming a sustainable institution and reducing carbon emissions.
Today, each college serves the same sustainable food: a fully sustainable meal at Sunday brunches, Thursday lunches, and Wednesday and Thursday dinners; a sustainable entrée and side at every lunch and dinner; organic milk, coffee, yogurt, tea, bananas, granola, and tomato sauce at every meal. The Project aims for each of the 1.8 million meals Yale’s dining halls serve each year to feature entirely local, seasonal, and sustainable food.
Read more about this topic: Yale Sustainable Food Project
Famous quotes containing the word food:
“For ordinary people, food is heaven.”
—Chinese proverb.
“That food has always been, and will continue to be, the basis for one of our greater snobbisms does not explain the fact that the attitude toward the food choice of others is becoming more and more heatedly exclusive until it may well turn into one of those forms of bigotry against which gallant little committees are constantly planning campaigns in the cause of justice and decency.”
—Cornelia Otis Skinner (1901–1979)