The Sustainable Food Project and Yale University Dining Services are changing the culture of food at Yale. We purchase food that nourishes the well-being of those eating and working at Yale, contributes to the vitality of rural communities, and protects the long-term health of the environment. Eating sustainably means we eat in season, when food is at its very best: sliced heirloom tomatoes in early fall; sweet, roasted parsnips in winter; grilled asparagus in spring.
The dining halls have long been the center of residential college life, and students have made it clear that sustainable food adds to the richness of their college experience. Every meal at Yale College now features sustainable food, and our goal is for each dining hall to offer an entirely sustainable menu.