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  • News OZY

A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.

  • News Huffington Post

Robert Lavoie, executive chef for Bon Appétit at Johns Hopkins University, joins in a HuffPost interview with national chefs about sustainable food choices everyone can make, whether cooking at home, eating out, or providing food service for others.

  • News Baltimore Sun

Johns Hopkins University joins the Real Food Challenge, a pledge taken by 19 universities and colleges to buy at least 20 percent of their food from small nearby farmers and butchers by the year 2020. But Hopkins joins only three other campuses in upping the ante and increasing the pledge percentage.