In early November, the Yale Peabody Museum will be hosting the second and third installments of the Yale Sustainable Food Project’s “Scaling Sustainability” series, but you are also welcome to attend this first session at Sage Hall, with details below:
Getting good food into public school cafeterias isn't as simple as calling a farmer and arranging a drop-off: changing sourcing means re-thinking infrastructure, training and menu writing from the ground up. Join Sherri Cirignano, Family and Community Health Sciences Educator at the Rutgers New Jersey Agricultural Experiment Station and Diane Holtaway, Associate Director of Client Services at the Rutgers Food Innovation Center, to hear about how they make the business of good food for our nations' students work.
Sponsored by: Yale Sustainable Food Project, Yale Peabody Museum, CARE (Community Alliance for Research and Engagement) and CAFE (the Coalition on Agriculture, Food, and the Environment at the Yale School of Forestry and Environmental Studies)
For a complete listing of Yale Sustainable Food Project events, see http://yale.edu/sustainablefood/calendar.html