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Encourage sustainable holiday practices by hosting a harvest dinner in your residence.

Tips from leading voices in food policy, school nutrition, public health, and education.

In pursuit of health and well-being, Harvard University Dining Services has reduced sodium by 30% in menus across campus. 

Every year, 40% of the food produced in the United States goes uneaten, leading to 160 billion pounds of wasted food in our landfills.