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Living Lab: Rethinking Campus Operations

In this video we explore how staff work every day at Harvard to reduce the environmental footprint of campus operations.

In pursuit of health and well-being, Harvard University Dining Services has reduced sodium by 30% in menus across campus. 

Every year, 40% of the food produced in the United States goes uneaten, leading to 160 billion pounds of wasted food in our landfills.