From developing sustainable fertilizers and improving plant-based meats to using microbes to break down plastic packaging, researchers at the Wyss Institute for Biologically Inspired Engineering at Harvard are creating technologies to decarbonize food production while providing enough food for our global needs.
In a Wall Street Journal video, Emily Broad Leib JD '08, founder and director of the Food Law and Policy Clinic at Harvard Law School, explains why creating policies that make it easier to donate food could transform the U.S. food system and slow climate change.
Reel Foods co-founders John Ahrens PhD ’22 and Robert Weeks PhD ’23 are developing cell-cultivated fish fillets to meet the rising demand for seafood without further depleting our oceans.
By highlighting Indigenous methods of growing, Harvard alumnus Taylor Keen MPA ’96, MBA ’97 is promoting sustainable agriculture and protecting heirloom crops and food sovereignty.
With a dual degree in health and urban planning from Harvard, Nina Sayles MPH/MUP ’22 hopes to address issues of sustainability, food insecurity, and nutrition by scaling up local agriculture.
A special episode of Harvard Business School's Climate Rising podcast explores climate tech and venture capital and the roles played by consumers, farmers, investors, and corporations.
Harvard Extension School's professional graduate certificate in sustainable food systems focuses on how to balance natural resource use and environmental protection with the needs of production, economic viability, food security, and the social well-being of all people.
The Harvard Radcliffe Institute's two-day science symposium, “Feeding the Future: Food Sustainability and Climate Change,” featured a keynote address by Boston restaurateur Irene Shiang Li, who discussed actions that anyone can take to address the problem of food waste.
As a student at Harvard Kennedy School, Renata Koch Alvarenga MPP '23 partnered with the World Food Programme to develop policy recommendations for climate disaster preparedness in Caribbean island states.
Harvard University Dining Services (HUDS), a green-certified operation that serves five million meals a year, has pledged to curb greenhouse gas emissions from food by 25 percent by 2030.
