A few of the people working together to make our dream of “food service for a sustainable future” come true:
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Greeting students with a smile — for 20+ years!
Bringing the taste of home to work
The quest for more humanely raised pork
Growing the next crop of farmers
From Alaskan bush pilot to "whisk taker in the kitchen"
Giving Massachusetts students a taste of Senegal
“Hopelessly out of date, and proud of it”
Creating menus that are works of art
Directing our culinary programs and herding star chefs
Young farmer feeds Silicon Valley
Solving sustainability problems in the field
Building bridges between Seattle chefs and farmers
Raising pigs and poultry humanely in Ohio
Cooking local before local was cool
Bringing grass-fed beef to Duke students
Calling on chefs to help avert "costly vegetable disasters"
Getting to know Penn students
Fighting food waste to feed the hungry
Growing organic quinoa in Colorado
Sustainable aquaculture, one fish at a time