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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 in fall 2007, aiding in the transition of Yale Dining to a self-operated organization. Since 2007, the Project has collaborated with Dining on specific educational projects and programs; we no longer oversee sourcing or menu planning for Yale's dining halls.


The Yale Sustainable Food 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.
   
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