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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.
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