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Harvard School of Public Health study links regular red meat consumption to higher mortality.

Environmental health scientist and instructor Gary Adamkiewicz tells us what to watch out for in our foods.

Restaurant Associates (RA) has planted a small herb garden in the Elements Café, as part of the Sustainable Dining Program that was initiated last year, which focuses on using local and sustainable produce in the menus. Currently, the basil,...
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...
From the calming and relaxing properties of lavender, to the antiviral offerings of lemon balm the Harvard Countway Community Garden offers a wealth of medicinal herbs in the heart of Boston’s urban medical area. On September 27, a bright and...

HSPH Professor explains why reducing pesticides in your diet is critical to reducing the toxic effects of pesticide exposure for you and your family.