11 results

The Faculty of Arts and Science's Green Program recently screened the documentary "Forks Over Knives" as part of their monthly environmental brown bag lunch series. A documentary which explores harmful connections between eating processed foods and...
Light bulbs, hand-dryers, or chilled- and hot- water pumps rarely evoke dedicated interest or enthusiasm, but for Harvard’s building managers and facility leaders the energy and cost savings these technologies can deliver tend to inspire such...

Recent efforts to make healthy eating a default choice include making nutrition education more accessible to children and adults, incentivizing the purchase and consumption of

It’s July 4, 2035, and you’re firing up the grill to throw on some plant-based hamburger patties. This may seem like a stretch, but Pat Brown, Founder & CEO of Impossible Foods , believes this will be reality. This fall, the Harvard...

Authored by Student Sustainability Associates Katie Hsia-Kiung, Carolyn Spalluto, and Lisa Wetstone