Yale Sustainable Food Project & Dining Service
Yale’s Sustainable Food Project was launched in 2001 with the help of renowned chef Alice Waters. The farm offers a hands-on collaborative learning experience for students and members of the community. Produce from the farm is harvested by a volunteer crew comprised mostly of students, who come for the rewarding work, camaraderie - and the pizza baked on-site in the Farm’s brick oven, using Farm-harvested ingredients. Additionally, during the summer, the Yale Farm sells produce at one of New Haven’s farmers’ markets.
Yale’s undergraduates are also introduced to sustainable food via Yale’s dining facilities. Yale’s commitment is for 40% of the ingredients used to prepare the 15,000 meals served daily in the dining halls to meet at least one of four criteria: local, eco-sensitive, fair, and humane. That translates into healthier, tastier food, happier students, and a reduced carbon "foodprint." Addtionally, throughout the year, the Dining Hall team educates students about the benefits of sustainably grown and prepared food. Yale Dining also offers weekend field trips to nearby farms that provide products for the student menus.