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The role of Plastic in the Food Industry
The versatile role that plastic plays in our everyday lives is an undeniable truth, but is it a risk that we’re all willing to take against our own bodies and the earth that we live on?
by Prokrita Chanda
at University of Delhi
This Granola Brand will Change the Way You Snack
EFFi foods is healthy and effin' delicious.
by Zoe Engels
at Washington University in St. Louis
5 Reasons to Start Buying Fairtrade (and 5 Fairtrade Treats)
What ugly past could be hiding in your bar of chocolate or cup of coffee? How do we make sure that the people who produce our treats are fairly paid every step of the way.
by Emma Cleland-Leighton
at Graceland University
5 Ways to "Be Green" at Penn State University
Your college campus is your home, so it's important to take care of it.
by Kaleigh Linton
at Penn State University
Stacked & Folded Will Become Your Go-To North Campus Hot Spot
Come for the ambiance, stay for the sweet potato fries.
by Jeanne Paulino
at National Contributor
Going To A Drag Brunch In NYC Featuring Brooke Lynn Hytes
Forget regular brunch. Drag brunch is entertainment at its finest.
by Casey Clark
at Hofstra University
This Unconventional but Delicious Way to use Vegan Coffee Creamer
Thought creamer wasn't healthy? Think again. It's not your average coffee creamer - it's better.
by Ellen Gibbs
at National Contributor
Spaghetti For One: My First Three Weeks Living Alone
I made one of the most romantic dishes... for myself.
by Lily Bartholomaus
at College of William & Mary
Must Have Summer Snacks for College Students
The best in-between bites to get college students through summer jobs, internships, and classes.
by Gabriela Blanco
at University of Southern California
Copenhagen: A Foodie's Paradise
Going to Denmark? Check these places out!
by Madalynn Smith
at Washington and Lee University
How to Eat Your Way Through Nuremberg, Germany in Three Days or Less
Danke dir for all the delicious food!
by Therese Boccini
at Fordham University
Junk Foods We All Ate as Kids
Bye Bye Bye (@vegetables)
by Robyn Deneroff
at Syracuse University