Cambridge, MA – Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5, 2018 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.
Today, we’re thrilled to hear from FLP Fellows, Angela Shields and Brenna Kirk, both second year Masters’ students at the T.H. Chan School of Public Health. Angela’s interests lie at the intersection of nutrition and climate mitigation, specifically with regard to improving diets in climate-smart ways. Brenna, in the Department of Epidemiology, is concentrating in nutrition and global health. Join us to learn more about their latest research projects.
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Every year, about 60 million tons of produce end up in US landfills. Many fruits and veggies are tossed because they’re cosmetically imperfect: too small, too big, too oddly shaped, or too blemished for supermarkets to sell. Local startup, Brüzd Foods’ solution is to pick up these "ugly,” yet perfectly edible, fruits and vegetables from farms across MA and deliver them to homes throughout Boston every week. Learn more about how this business got off the ground, and how you, as a consumer, can continue to eat more sustainably.