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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.

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.

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...