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:
“Men should not labor foolishly like brutes, but the brain and the body should always, or as much as possible, work and rest together, and then the work will be of such a kind that when the body is hungry the brain will be hungry also, and the same food will suffice for both; otherwise the food which repairs the waste energy of the overwrought body will oppress the sedentary brain, and the degenerate scholar will come to esteem all food vulgar, and all getting a living drudgery.”
—Henry David Thoreau (1817–1862)
“We can come up with a working definition of life, which is what we did for the Viking mission to Mars. We said we could think in terms of a large molecule made up of carbon compounds that can replicate, or make copies of itself, and metabolize food and energy. So that’s the thought: macrocolecule, metabolism, replication.”
—Cyril Ponnamperuma (b. 1923)