Category: Food (page 3 of 12)

Senior Sustainable Agriculture Manager, Ceres, (Boston, MA)

Ceres is a not-for-profit organization that partners with institutional investors, large companies, environmental organizations and other public interest groups, with the goal of mobilizing investor and business leadership to build a thriving, sustainable global economy.

The Senior Manager, Sustainable Agriculture is a full-time position, reporting to the Director, Food & Capital Markets. The Food and Capital Markets Initiative is a new multi-organization collaboration working to enhance the sustainability of key food supply chains. Ceres responsibilities as part of this program involve working with Ceres’ Investor, Corporate, NGO, and Policy partners.

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Volunteer, Tufts Food Rescue Collaborative (Dewick & Carmichael)

The recently formed Tufts Food Rescue Collaborative is looking for student volunteers to help package food donations for Food for Free at Dewick and Carmichael dining halls! This rescued surplus will be used to support Food for Free’s Motel Family Meals program, providing daily dinner’s for 20 homeless families living at the Day St. Hotel in Boston.

Volunteers will be scheduled for approximately one hour of work between 2 – 4pm Mon – Sat, and priority will be given to weekly volunteers. If you’re interested in volunteering or hearing more about the program, email to find out more.


For more information or to sign-up as a volunteer, please email

Less is More…or so we’ve heard

     Why does this popular adage seem to be the linchpin of all sustainability efforts? Let’s begin by defining “sustainability”, a buzzword we all love to use but might not always know how to articulate. According to the World Commission on Environment and Development:

     Sustainable development should “meet the needs of the present without compromising the ability of future generations to meet their own needs.”

     Nowhere in this definition is “buy less” or “use less” explicitly stated, yet there seems to be a general understanding that we just might need to cut back on something if we are to sustain healthy and equitable societies.

us-climate-talksImage source

     The desire to consider how our lifestyles impact other humans, animals, and resources should spark excitement and collaboration amongst those of us eager to preserve the people’s and planet’s prosperity. Unfortunately, it’s easy to see the distressing statistics indicating an inevitable climate apocalypse and resort to crossing our fingers and hoping for the best.

     It’s true. A zero carbon footprint is virtually unattainable and arguably, not too desirable. (We’re all for a plastic-free lifestyle, but aren’t quite sure we’re ready to go shower-free juuust yet.)

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Yale Food Systems Symposium: Request for Proposals

Third Annual Yale Food Systems Symposium
New Alliances That Shape a Food Movement 
Yale University, October 30 – 31, 2015

Request for Proposals

People in food movements around the world envision a future where our food systems restore degraded ecosystems, mitigate and adapt to climate change, improve community health, and facilitate more equitable economic exchange. To realize this ambitious vision we must encourage and support novel, collaborative, and holistic problem-solving approaches. We want to bring a diverse group of people and approaches together at this Food Systems Symposium such as those in the public health community who seek to increase access to fresh vegetables in urban centers; land conservationists who wish to preserve farmland; legal scholars who identify avenues of policy change; and immigration reformers who advocate for farm workers.

This year’s conference seeks to foster new alliances that will encourage crosscutting conversations, innovative thinking, and actionable strategies. Eaters across the nation struggle to find wholesome food choices that nourish their bodies without endangering important environmental and social resources. A true coalition will bring expertise across disciplines to creatively solve the otherwise intractable problems of food security and access, social justice, public health, environmental stewardship, and safety. These alliances and the common goal of an improved food system will serve as the guiding focus for the 2015 Yale Food Systems Symposium.

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CSA at Tufts

What is Community-Supported Agriculture?

Community-Supported Agriculture (CSA) is a popular way to buy local, seasonal produce from small farmers. The movement began in the 1980s and there are over 13,000 CSAs in North America today. Customers pay a flat fee at the beginning of the season and then pick up a box of freshly harvested fruit and vegetables each week from a central drop-off location (e.g. the Tufts Office of Sustainability, located in the back of Miller Hall).


Why Join a CSA?

  • Upfront payments help farmers in the beginning of the season, when cash flow is most crucial.
  • Ultra-fresh food is more nutritious and tastes better.
  • Contribute to the local economy and know exactly where your food comes from.
  • Make new and exciting recipes with heirloom vegetables you can’t find at the supermarket!
  • Some CSAs include local eggs, herbs, and processed items like cheese or jam.
  • Cut down on food transport mileage.
  • Farms in the Boston area are not expansive monocultures – whether they are certified organic or not, they employ methods that are better for the soil and use fewer herbicides, pesticides, and synthetic fertilizers.


Tufts CSA Options

  • World PEAS is a program of the New Entry Sustainable Farming Project, which supports immigrant, refugee, and beginning farmers in eastern MA. Includes vegetables and fruit!
    • Shares
      Small ($27.25/week, feeds 2)
      Large ($40.75/week, feeds 4-5)
      Egg share ($4.50/week, 1/2 dozen/week)
    • Season Dates
      Summer/Fall share: June 9 – Oct 22
      Fall share ($30/week, feeds 2): Sep 3 – Oct 22
  • Enterprise Farm is a first generation family farm thatgrows certified organic vegetables. The CSA Farm Share allows a member-supported Mobile Market to bring affordable, farm-fresh food directly to underserved neighborhoods in Springfield and Somerville.
    • Shares
      Small ($19.25/week)
      Medium ($24.78/week)
      Large ($32.89/week)
    • Season Dates

Summer/Fall share: June 8 – Nov 7
Fall share: Sep 1 – Nov


For more information…

Please contact Sylvia Lustig of the Tufts Green House (sustainable living on-campus housing) at or visit



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