An Article on Yale's Sustainable Food Project

Colleges & Universities Yale University
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<p><a href=“http://www.usatoday.com/money/industries/food/2006-09-26-college-food-usat_x.htm[/url]”>http://www.usatoday.com/money/industries/food/2006-09-26-college-food-usat_x.htm&lt;/a&gt;&lt;/p&gt;

<p>I will tell you - the organic food is delicious.</p>

<p>All the best,
DMW</p>

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<p>This year, organic/sustainable food choices are available at all the res colleges, not just Berkeley. Yay for Yale!</p>

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<p>Available in all colleges, but only on Thursdays.</p>

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<p>Believe that there are organic items available in all colleges every day. Menu is all organic on Thursday.</p>

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<p>NYCdad is correct. Milk, yogurt, honey, various fruits and vegetables (and I think butter) are organic every day, as well as I believe at least one entree and side dish. On Thursdays (oh gosh, that’s tonight! Thanks for reminding me!), the entire dinner is organic.</p>

<p>Best,
DMW</p>

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<p>Wow! Butter and vegetables <em>every day</em> !!!</p>

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<p>No wonder the Wall Street Journal’s “Phi Beta Cafeteria” article ranking dining halls recently gave Yale four stars for its “New York City restaurant quality” dining (the highest rating).</p>

<p>Meanwhile, Harvard’s “chicken or cardboard? students hospitalized with food poisoning” cuisine got only two and a half stars. </p>

<p>Of course, both beat out UTexas by a wide margin, which only received one star for its “putrescent, green mush.”</p>

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<p>i <3 organic food. and veggies.</p>

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<p>Did you remember, PosterX, that Yale’s sushi is imported from Boston?</p>

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<p>The best sushi restaurants in New York City and New Haven fly their sushi in from Tokyo.</p>

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<p>Byerly, as small a thing as you may consider it to be, fresh organic yogurt, milk, fruits, and other daily foods are nice additions as a staple to any cafeteria, and the changing organic entrees offer variety, too. Given what one is supposed to expect from “dorm food,” Yale’s cafeteria fare really is quite good. I’ve heard Cornell is even better - that may be true - but I can tell you that I’ve got no complaints (except sometimes with the lines in Calhoun). While it may only be that 40% of all food is organic right now, they’re working on upping that percentage, and it’ll be even better.
All the best,
DMW</p>

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<p>… the best sushi (or sashimi, at least) in Tokeo is flown in from Logan Airport in Boston! They get the top grade tuna etc that we locals can’t afford.</p>

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<p>I must say that I look forward to Thursday night every week. There is a very noticeable difference in quality between the sustainable food and the rest of the menu.</p>

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<p>What, exactly do you see as the distinction between organic and inorganic yogurt?</p>

<p>From what I read, the difference seems more political than gastronomic.</p>

<p><a href=“http://www.theatlantic.com/doc/200310/kummer[/url]”>http://www.theatlantic.com/doc/200310/kummer&lt;/a&gt;&lt;/p&gt;