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Harvard Kennedy School Professor William Clark on "the Dimensions of Sustainability."
"The Empirical Case for a Plant-Based Diet" presented by Matt Hayek, Fourth year PhD Student at the Harvard School of Engineering and Applied Sciences.
As a lab that takes sustainability seriously, it is important to integrate sustainable practices into purchasing and planning strategy. Use these helpful tips when thinking about purchasing for your lab.
In pursuit of health and well-being, Harvard University Dining Services has reduced sodium by 30% in menus across campus.
Joseph Winters, College '20, suggests trying the HUDS mushroom beef burger for a healther, environmentally-friendly option.
Plant-friendly dining hall hacks that are sustainable, healthy, and delicious!
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