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Want Greenhouse Gases with that?

Every time you choose a meal with less or no meat you have a positive effect on the environment!

Juicy, tangy, tart. These were some of the adjectives used to describe the wide array of apples at this year’s Apples and Honey tasting event at Pforzheimer House. On Sunday evening, two long tables in the house dining hall were adorned with...
The list of recent natural disasters appears endless: hurricanes, cyclones, typhoons, earthquakes. The connection between climate change and a greater frequency of climate disasters is becoming increasingly clear. It’s also evident that those...
Harvard University’s undergraduate dining halls have all earned Green Restaurant Association 2 or 3-star certification for their sustainability. Certification recognizes Harvard University Dining Services’ (HUDS) ongoing efforts to...
The Harvard Community Garden came alive more than usual on Saturday, October 19 with the fourth annual Harvest Festival. Harvard students, Cambridge dwellers, and zealous passers-by all gathered at the grassy garden plot at 27 Holyoke Place to...
We’ve heard arguments about the environmental disadvantages of eating red meat. We’ve also heard about the possible health impacts. Christine Korsgaard, the Arthur Kingsley Porter Professor of Philosophy at Harvard University, stresses...
While it is not rare to hear college students moan that college food simply is not their mother’s cooking, meat can be a particularly divisive issue. People come from a wide variety of dietary backgrounds; the Armenian kebob-lovers find...
Henk Ovink thinks about the threat posed by rising seas to developed coastlines, a lot. The Dutch expert on the subject brought his water wisdom to the Harvard Graduate School of Design (GSD) this semester, co-teaching a course on managing such...