Over the summer of 2012, three interns worked with the Zilkha Center’s Sustainable Food & Agriculture Program to further the mission of promoting responsible campus foodways. Eirann Cohen ‘15 Los Angeles, California Eirann is a founding member of Real Food Williams and a member of the… Continue reading »
by Celeste Berg ’13 Butternut squash soup at Log Lunch Although I eagerly anticipate Log Lunch for the entire preceding week, I don’t have any tangible involvement with the tasty and intellectually stimulating event until consumption begins. For those who produce the quality eats, however, preparation for the next… Continue reading »
The Sustainable Food & Agriculture Program Brings Diverse Guests to Campus Classrooms Spring 2012 features a roster of diverse guest speakers and workshops. The Sustainable Food & Agriculture Program strives to engage diverse and unexpected disciplines. This semester touches on theater, sociology, Latina/o studies, and the Office of… Continue reading »
October 3, 2012: Real Food Update with Anim Steel ’94 October 3rd, at 7:30 p.m., in Paresky Theater On October 3. 2012, students in Real Food Williams will present on their work to implement the Real Food Calculator at Williams. A panel discussion will follow, featuring Jacob Addelson ’14, Bob… Continue reading »
Williams Sustainable Growers: Early Spring Means Early Planting? With the help of a large grow light cart on loan from the Biology Department, Williams Sustainable Growers have a jump on the season. Seven flats of seeds, ranging from diverse lettuces and brassica plants to onions, promise a… Continue reading »
In January 2007, Williams committed to reducing greenhouse gas emissions and to adopting the principles of sustainability. Since that time we have significantly reduced our energy demands and greenhouse gas emissions associated with direct consumption of energy on campus. We are currently striving to evaluate and reduce the environmental impacts… Continue reading »
Academic food studies stimulate discourse within the curricula of many disciplines. A wide range of academic departments at Williams are eager to develop programming with the Sustainable Food and Agriculture Program, and/or have coursework that use food as a lens through which to view their subject matter. Continue reading »
Educational solutions to the sustainability crisis are vital, but not enough. Bringing together food and education means practicing a new approach to food production, processing and consumption, at both an individual level and in the redesign of our food service systems. We cannot responsibly help our students… Continue reading »
Inspired by Josh Viertel’s lecture on Slow Food? Enraged by Jamie Oliver’s Food Revolution ? Read about other passionate change-makers in the food world by checking out Eat-onomics’ Ten Most Inspiring People in Sustainable Food… Continue reading »
Examining the environmental and social issues related to local food purchasing at Williams College. Green Cuisine Part 1 Green Cuisine Part 2… Continue reading »