In 2002, the Sustainable Food Project started working with Yale Dining to change the culture of food at Yale. We began with the premise that our food choices have an ethical and ecological impact, and that the best-tasting food is local, seasonal, and sustainable.
Good food can be good for everyone, farmer to consumer. We at the Sustainable Food Project recommend buying locally, which builds a strong regional economy, creates jobs, and preserves farmland in the region. Eating locally means eating in season, when food is at its best: sliced heirloom tomatoes in the fall; sweet, roasted parsnips in the winter; grilled asparagus in the spring. Quality ingredients allow recipes to be simple and straightforward. We believe that every meal served is an opportunity to teach students the connection between their values and their everyday choices.