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Yale Sustainable Food Program
The Yale Sustainable Food Program (YSFP) serves as a hub for the study of topics in sustainable food and agriculture at Yale University. Founded as the Yale Sustainable Food Project in 2001, the YSFP runs a campus teaching farm, supports a range of different curricular and extra-curricular study opportunities for both undergraduate and graduate students, and provides fellowships, awards, and grants for international and professional experience for Yale students.
In 2001, Yale students, faculty, and staff, President Richard Levin, and chef Alice Waters founded the YSFP with a focus on launching a sustainable dining program. The YSFP's pilot sustainable dining program at Berkeley College received accolades from the Wall Street Journal as the best college dining hall in the country. The popularity of the YSFP's sustainable menus at Berkeley led students enrolled at other Colleges to forge IDs to enter. The success of the Berkeley dining hall pilot led to the growth of sustainable dining options across the university, culminating in the establishment of Yale Dining in 2007. With a local Connecticut celebrity chef taking reins of the program in 2014 and is still presently overseeing it.
Responding to student demand following the establishment of the Berkeley College pilot project, the YSFP gradually added a range of opportunities for both study and practice in the field of sustainable food and farming. Today, the YSFP works on the Yale Farm, in the classroom, and around the world.
In 2014, the YSFP launched its Global Food Fellows program. The program offers competitive travel awards for Yale students to study innovative food system projects internationally. 41°19′14″N 72°55′17″W / 41.3205°N 72.9213°W
The farm describes its mission as, "On the farm, in the classroom, and around the world, the Yale Sustainable Food Program grows food literate leaders."
The Sustainable Food Program manages a small campus farm for learning and research. It supports both curricular and extra-curricular learning, and serves as a hub to connect Yale’s students to opportunities for study and practice in topics related to food, health, and the environment.
Yale's main campus teaching farm, established in 2003, operates on a 1-acre (4,000 m2) plot located on the William Whitman Farnam Memorial Gardens on Edwards Street between Prospect Street and Whitney Avenue in New Haven, Connecticut. The YSFP established a second teaching farm at Yale's West Campus in 2012. After several years of growth and expansion, the West Campus Urban Farm was re-launched independently as the Yale Landscape Lab in 2016. The agricultural areas of both teaching farms are managed to meet or exceed the standards required for organic certification, though neither farm has been formally certified. The Yale Farm on Edwards Street was originally managed using the intensive market gardening style popularized by growers such as Eliot Coleman and Jean-Martin Fortier.
Since 2014, the Yale Farm has diversified its management strategy to reflect the varied learning objectives of courses taught at Yale. In 2019, the farm retains a section of intensive annual vegetable production from its earlier days, but is largely dedicates its production towards specific courses and collaborations, for example, with ancient and modern grain plantings in collaboration with Washington State University's Bread Lab, or by trialing new cultivars in collaboration with Row 7 Seeds.
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Yale Sustainable Food Program
The Yale Sustainable Food Program (YSFP) serves as a hub for the study of topics in sustainable food and agriculture at Yale University. Founded as the Yale Sustainable Food Project in 2001, the YSFP runs a campus teaching farm, supports a range of different curricular and extra-curricular study opportunities for both undergraduate and graduate students, and provides fellowships, awards, and grants for international and professional experience for Yale students.
In 2001, Yale students, faculty, and staff, President Richard Levin, and chef Alice Waters founded the YSFP with a focus on launching a sustainable dining program. The YSFP's pilot sustainable dining program at Berkeley College received accolades from the Wall Street Journal as the best college dining hall in the country. The popularity of the YSFP's sustainable menus at Berkeley led students enrolled at other Colleges to forge IDs to enter. The success of the Berkeley dining hall pilot led to the growth of sustainable dining options across the university, culminating in the establishment of Yale Dining in 2007. With a local Connecticut celebrity chef taking reins of the program in 2014 and is still presently overseeing it.
Responding to student demand following the establishment of the Berkeley College pilot project, the YSFP gradually added a range of opportunities for both study and practice in the field of sustainable food and farming. Today, the YSFP works on the Yale Farm, in the classroom, and around the world.
In 2014, the YSFP launched its Global Food Fellows program. The program offers competitive travel awards for Yale students to study innovative food system projects internationally. 41°19′14″N 72°55′17″W / 41.3205°N 72.9213°W
The farm describes its mission as, "On the farm, in the classroom, and around the world, the Yale Sustainable Food Program grows food literate leaders."
The Sustainable Food Program manages a small campus farm for learning and research. It supports both curricular and extra-curricular learning, and serves as a hub to connect Yale’s students to opportunities for study and practice in topics related to food, health, and the environment.
Yale's main campus teaching farm, established in 2003, operates on a 1-acre (4,000 m2) plot located on the William Whitman Farnam Memorial Gardens on Edwards Street between Prospect Street and Whitney Avenue in New Haven, Connecticut. The YSFP established a second teaching farm at Yale's West Campus in 2012. After several years of growth and expansion, the West Campus Urban Farm was re-launched independently as the Yale Landscape Lab in 2016. The agricultural areas of both teaching farms are managed to meet or exceed the standards required for organic certification, though neither farm has been formally certified. The Yale Farm on Edwards Street was originally managed using the intensive market gardening style popularized by growers such as Eliot Coleman and Jean-Martin Fortier.
Since 2014, the Yale Farm has diversified its management strategy to reflect the varied learning objectives of courses taught at Yale. In 2019, the farm retains a section of intensive annual vegetable production from its earlier days, but is largely dedicates its production towards specific courses and collaborations, for example, with ancient and modern grain plantings in collaboration with Washington State University's Bread Lab, or by trialing new cultivars in collaboration with Row 7 Seeds.