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The Harvard Food Law Policy Clinic and the National Resources Defense Council Publish Comprehensive Report on Food Expiration Dates.

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...
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...
As we’ve explored the sustainability of red meat thus far, we’ve framed it as an individual choice. We’ve weighed the costs and benefits of how eating meat impacts the environment or our personal health and how it aligns with our...