Rudd Center for Food Policy and Obesity

About the Yale Sustainable Food Project

Food and farm policy may be crafted in the halls of government, but their consequences reach every American dinner table and have a lasting impact on the world’s economy, health, and culture. Mindful of this, the Yale Sustainable Food Project was founded in 2001 by Yale students, faculty, and staff, President Richard Levin, and chef Alice Waters to ensure that the pleasures of growing, cooking, and sharing food are integral to each student’s experience at Yale. The Project directs a sustainable dining program at Yale, manages an organic farm on campus, and runs diverse programs that support exploration and academic inquiry related to food and agriculture.

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