My guest is Mark Bomford, Director of the Yale Sustainable Food Project.
The Yale Sustainable Food Project (https://sustainablefood.yale.edu) manages an organic farm on campus and runs diverse programs that support exploration and academic inquiry related to food and agriculture.
How food is grown and raised, processed, transported, prepared, and disposed of has environmental, social, and financial implications. Yale Dining is committed to offering delicious, healthy food that is carefully sourced and prepared. To be qualified as “sustainable,” food served in the Yale Dining Halls must meet at least one of four criteria: local, eco-sensitive, humane, fair.
