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 Tufts.FRC@gmail.com to find out more.
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.
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.)
The Sustainable Dining Manager will promote overall sustainability in dining services and work to educate the community (especially students) on issues of local and sustainable food purchasing. Colgate’s Sustainable Food Systems Advisory Group developed a set of criteria for defining local and sustainable food based on the goal of purchasing local, community-based, and/or third-party certified food as a percentage of our overall food purchases. The manager will use these initial criteria to continue tracking food purchases with the intent to advance Colgate’s purchase of local and sustainable foods.
As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy.
Job Purpose: Under direction, advance sustainability program activities and initiative through program design, support and execution.
• Serve as the student contact on sustainability programs and services participation, project idea consideration and refinement, and sourcing suitable faculty and staff supporters.
• Compile data, metrics, evaluations, assessments, and content for program reports.
• Deliver outreach, campus education and training components of sustainability programs and services.
• Lead assigned programs to raise campus awareness of sustainability goals and practices.
• Implement assigned education outreach programs for staff, faculty, and students.
• Mentor student ideas and projects to completion.
• Coordinate meetings and student events to increase and enhance program adoption and greater outreach.
• Contribute to the design of new innovative behavior campaigns.
• Manage and Farm Organic Dining Hall Gardens
• Run on-site compost
• Liaison with Stanford Educational Farm
• Link with the Teaching Kitchen at Stanford
• Organize student gleaning on campus for use in dining halls
• Coordinate BeWell Community Gardens
• Discover small farms and producers to purchase from and partner with
• Create outreach and social media for gardens, classes, and purchasing
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.