23 results

Regular session, intersession, summer session – for years, the heating and cooling systems in several HCL libraries ran virtually all day, whether the buildings were open or not. As part of HCL’s commitment to sustainability, the library...
On Oct. 23 rd , 30 students and staff decided not to spend their lazy Sunday mornings sleeping in, but rather, to get up early, roll up their sleeves, and pitch in to make the Office for the Arts ( OFA ) and Office of Career Services (OCS) greener...
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...
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...