Beginning today, Food Junta will be contributing regularly to the blog of the Yale Sustainable Food Project, a program that we love and support and that we believe is truly on the forefront of the sustainable food movement.
YSFP, as it’s known to just about everybody who’s tried to say its full name more than three times, is working to integrate sustainable food and agriculture into the daily life of students, faculty, and staff at Yale University in New Haven, CT. The subject of much notable press coverage (such as this, this, and this), YSFP is a terrific and innovative program, leading the charge on getting sustainable food on college campuses.
In their own words:
“Every day, food offers us the opportunity to engage with the world around us. By gathering people around shared food, shared work, and shared inquiry, the Yale Sustainable Food Project fosters a culture that draws meaning and pleasure from the connections among people, land, and food.
The Sustainable Food 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.
The world’s most pressing questions regarding health, culture, the environment, education, and the global economy cannot be adequately addressed without considering the food we eat and the way we produce it. By creating opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday life, the Sustainable Food Project ensures that Yale graduates have the capacity to effect meaningful change as individuals and as leaders in their communities, their homes, and their life’s work.”
Good stuff, no?
We certainly think so, and every week or so, we’ll be posting a seasonally-focused article/recipe that will appear both here and on the YSFP blog. We hope that you’ll read us and read them, enjoy both, and appreciate the ways both of us are working toward common goals, in the true spirit of a junta.