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:
“The urge for Chinese food is always unpredictable: famous for no occasion, standard fare for no holiday, and the constant as to demand is either whim, the needy plebiscite of instantly famished drunks, or pregnancy.”
—Alexander Theroux (b. 1940)
“Food probably has a very great influence on the condition of men. Wine exercises a more visible influence, food does it more slowly but perhaps just as surely. Who knows if a well-prepared soup was not responsible for the pneumatic pump or a poor one for a war?”
—G.C. (Georg Christoph)