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Student Org Awarded for Dedication to Ending Hunger
Ithaca College honors IC Food for Thought.
by Katie Holzman
at Ithaca College
How to Eat Sustainably Without Going Vegetarian (or Vegan)
We endlessly hear about how not eating meat is great for the environment, but there are other ways to eat sustainably without giving up chicken nuggets and burgers. Here are 7 simple ways to save the earth while eating well.
by Maya Shydlowski-Besmer
at American University
What I've Learned About Food Waste Working From in the Restaurant Business
It's never too late to learn about food waste.
by Alexa Rosenberg
at University of Alabama
FEED Berkeley Hosts Cook-Off for Hunger & Homelessness Awareness Week
Chefs, you have arrived at the Chopping Block.
by Joshua Lin
at University of California – Berkeley
The Ultimate Guide to Reusable Foodware: 5 Alternatives to Replace Your Plastic
Say good-bye to “The Plastics.”
by Spoon University
at Spoon HQ
5 Best Vegan Desserts in NYC for this Holiday Season
Being vegan doesn't mean you can't indulge
by Jacqueline Weitz
at Colgate University
3 Creative Upcycling Ideas That Use "Trash" From Dining Halls
Why let something good(ish) go to waste?
by Emily Belt
at Brown University
How To Make Aesthetically Pleasing Meals in Your Dorm
Instagram worthy food from the comfort of your dorm.
by Jewel Tibar
at University of Illinois- Chicago
Best Insulated Bottles to Keep Your Drinks Warm (or cold) This Winter
Whether you want to get on board with the sustainability movement, drink more water in the new year, or snag some of the special discounts at cafes, a reusable and insulated water bottle is a great option for your wishlist this year.
by Lila Ingersoll
at Tulane
What’s Cookin' at True Food Kitchen This Fall
A review of True Food Kitchen's seasonal fall menu options!
by Chiara Espero
at University of Southern California
A Guide to Seasonal Produce for the Holidays
'Tis the season for home-cooked meals.
by Ann Meyer
at University of California — Davis
Farm-to-Table-to-Classroom
At Ithaca's Coltivare, students get hands-on experience, and diners get locally-sourced ingredients.
by Katie Holzman
at Ithaca College