Listen to the podcast.

Green Grub on Campus

COLLEGE DINING HALLS SERVE UP TONS OF FOOD EACH DAY, SO THEIR PURCHASING DECISIONS CAN MAKE A BIG IMPACT ON THE ENVIRONMENT AND ON SOCIETY.  IT’S FOOD FOR THOUGHT ON TODAY'S ENVIRONMINUTE.

YALE UNIVERSITY’S SUSTAINABLE FOOD PROJECT HAS SET GREEN GUIDELINES FOR THE SCHOOL'S FOOD PURCHASES, SO WHENEVER POSSIBLE, YALE BUYS SEASONALLY-AVAILABLE PRODUCE FROM LOCAL, ORGANIC FARMS.  FOR NON-LOCAL NEEDS SUCH AS COFFEE, THE SCHOOL BUYS ORGANIC AND FAIR-TRADED.

DISCERNING DINERS HAVE NOTICED THE IMPROVED FRESHNESS OF THE DINING HALL FARE.

SHANNON-DIPIETRO: STUDENTS HAVE REALLY COMMENTED ON HOW MUCH BETTER THE FOOD IS; YOU CAN'T COMPETE WITH A PEACH IN SEASON.

THAT'S MELINA SHANNON-DIPIETRO, DIRECTOR OF THE YALE SUSTAINABLE FOOD PROJECT.  SHE SAYS YALE IS NOW WRITING A HOW-TO GUIDE FOR SUSTAINABLE SOURCING, SO THEY CAN SHARE WHAT THEY HAVE LEARNED WITH NEARBY SCHOOLS SEEKING MORE EDUCATED EATS.

THE ENVIRONMINUTE IS MADE POSSIBLE BY THE HEINZ FAMILY PHILANTHROPIES AND THE HEINZ ENDOWMENTS.  LEARN MORE BY VISITING ENVIRONMINUTE-DOT-COM. 

Learn more from the Yale Sustainable Food Project.

Like today's EnvironMinute podcast?  Bookmark this page on del.icio.us