How to Have a Green Halloween
Your carbon footprint doesn't have to haunt you...
by Hailey Dansby
at University of Florida
Misfits Market Makes College Cooking Fun and Sustainable
What's better than a box of sustainable produce at your door?
by Rachel Novack
at Boston University
The Best Alternative Mozzarella Cheeses Today
With this unofficial list of some of the best alternative mozzarella cheeses today, find out which mozzarella alternative is right for you.
by Kye Arsenault
at Michigan State University
Which Vegan Ice Cream Brand Is Right For You?
We tried four brands so you don’t have to.
by Ariana Pergola
at University of Southern California
EveryTable is Changing the Food Industry One Affordable, Healthy Meal at a Time
Want to leave your wallet full while eating healthy, delicious food? We've got you covered!
by Anna Balbach
at University of Southern California
12 Items To Get At Trader Joes As A College Foodie
Here's a college foodie's guide to good eats at Trader Joe's. Whether it be for your casual dinner plans or midnight cravings, we've got you covered.
by Audrey Huang
at Boston University
People with Lactose Intolerance Can Eat Ice-Cream Too!
So you and dairy don't get along? Not a problem.
by Ally Rosen
at University of California – Berkeley
Are Skittles Vegan? An In-Depth Look at Skittles Ingredients
Find out if the rainbow is truly animal friendly.
by Jordi Almeida
at Texas State University
What Hookup Culture Taught Me About Veganism
Sorry mom and Mother Earth.
by Chelsea Mai
at University of California – Berkeley
IQ BARs: Nutrition Bars for Your Brain?
Benefitting body and mind.
by Alia Nahra
at Washington University in St. Louis
5 Reasons Why You Should Be Drinking Oat Milk
Oat milk has joined the ranks of almond milk as coffee lovers’ choice of milk alternatives. The popularity of oat milk is growing at lightning speed, and for great reasons.
by Audrey Huang
at Boston University
How Does Burger King's New Impossible Whopper Stack Up?
Thoughts from a burger lover, a girl with a soy allergy, and me.
by Leah Sheltry
at University of Connecticut
