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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.

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

HSPH Lecturer Dr. Lilian Cheung speaks on mindful eating

... and other answers for educators and moms-to-be.

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