Rudd Center for Food Policy and Obesity


Students can choose from more than 30 courses in a dozen departments that focus on issues of sustainability, food, agriculture, and the land. The Environmental Studies major offers a concentration in sustainable food and agriculture.

Throughout the year, public lectures, culinary workshops, and film screenings offer opportunities to further explore these key issues linked to sustainability, food, and land. Past speakers have included author Michael Pollan, chef Jacques Pepin, architect Bill McDonough, and food scientist Harold McGee.

Each fall, the Harvest pre-orientation program runs student-led trips for incoming freshmen to local farms, where they form friendships and learn first-hand about organic farming in Connecticut. Each summer, six undergraduates are selected as Lazarus Yale Farm Interns and participate in an intensive 16-week program which trains them as leaders committed to sustainability, food and agriculture.


More information about the Project, its food, its campus farm, its educational initiatives, and the ways you can get involved is available at