Sustainability at Tufts

Tag: sustainable food (page 1 of 2)

Sustainable Dining Manager, Chartwells Higher Ed, (Hamilton, NY)

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.



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Sustainable Food Program Farm and Forage Coordinator, Stanford University, (Stanford, CA)

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

Apply Online

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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Critical Studies on Food in Italy (Rome, Italy)

5-WEEK Full Immersion Summer Program

18 MAY 2015 – 20 JUNE 2015

Rome, Italy

The program is open to all majors, and all students, degree-seeking or not.


  • Critical Studies on Food Culture (3 credits) COURSE
  • Food media, communication and trends (3 credits) COURSE
  • Food, Nutrition and Culture in Italy (3 credits) COURSE
  • Elementary Italian Language UMASS ITAL 110 (3 credits) COURSE
  • Italian Lexicon for Food Studies (3 credits) COURSE

For more information about the program, please visit:

If you have any questions or to request an application, please write to


Food Systems Policy Internship (Portland, ME)


Portland, ME

As part of these efforts, the City of Portland’s Planning and Urban Development Department seeks a Policy Intern to work with the Mayor’s Initiative for Healthy Sustainable Food Systems on food-system policy for the City. Duties include identifying and cataloguing the City of Portland’s ordinances and policies that influence or affect agriculture, food, and food systems.  $15-20 based on experience. For more information, please contact Jeff Levine at jlevine[at]

Deadline to apply is Thursday, January 1, 2015

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