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Food mpg chart

Gary Adamkiewicz, senior research scientist at HSPH, discusses the nuances of food miles and their impact on our climate.

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.

The Harvard Faculty Club is well known for its regal décor and sumptuous meals. Step beyond the swinging doors into the kitchen, and you’ll find a staff dedicated to delivering excellence and quality with a high degree of efficiency...
The FAS community has noticed a change in their bathrooms- the addition of dual flush handles to many toilets and super low flow aerators on the sinks. The FAS Green Program and the FAS Office of Physical Resources and Planning have been working...
At the renowned Harvard Faculty Club the latest guest amenity comes in the form of an elegant clear glass bottle. For more than a month, Faculty Club employees have been filling those glass bottles with filtered carbonated or still water from new...
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...

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