Yale Dining

From 2003 to 2008, the Yale Sustainable Food Project worked closely with Yale Dining to create a sustainable dining program at Yale. The Project laid the groundwork for a truly ambitious program, piloting a test kitchen and sustainable catering operation, overseeing the expansion of sustainable food to each of Yale’s dining halls, and most recently aiding in the transition of Yale Dining to a self-operated organization.

In fall 2009, the Yale Sustainable Food Project and Yale Dining are entering into a new phase. Yale Dining is self-directed, with a continued commitment to sustainable food, and the Yale Sustainable Food Project will provide feedback in the form of a quarterly report card based on best sustainable practices. More information is available here.

The Project continues to promote, recommend, and educate about sustainable food—meaning local, seasonal, and organic—and considers this change in our nation’s eating habits to be of critical importance to public health, the environment, and the global economy, as well as to the lives of our communities.