Our Peers

Yale

Starting in 2003 under the auspices of the Yale Sustainable Food Project, one of the dining halls at Yale now serves all locally-grown food that has been produced using humane, ecological, and responsible methods. The Project also manages a one-acre garden where students learn the benefits of organic and environmentally responsible farming.

Columbia

In collaboration with dining services, The Food Sustainability Project serves locally-grown apples and milk in the dining halls. Close to 200 students (with more on the wait list!) also founded a co-op to buy organic food from a nearby farm.

Brown

Brown University recently formed the Sustainable Food Initiative to increase the availability of local food at campus dining halls. Brown now serves local peaches, apples, peppers, herbs, and other produce all grown within 50 miles of campus.