Sustainable Food Program Manager Dara Olmstead, who previously served as the director of Harvard’s Food Literacy Project and wrote a blog for The Boston Globe about environmental sustainability, called her new position a “dream job.”
Stern Dining’s reputation has improved dramatically among students this year compared to previous years, and its dining manager Tom Skipworth is a huge part of that, bringing better quality food and a new staff to the hall.
Many dining hall employees moonlight as students. Some don’t feel that Stanford Residential and Dining Enterprises encourages pursuing a degree, while others say managers are flexible when it comes to student commitments.
Zero waste lunches are an effective outreach strategy, but their name is a little misleading.
While cooking is a daily part of life in cooperative houses like mine, the majority of campus residences don’t offer students meaningful opportunities to learn in the kitchen.
Community-supported agriculture represents a growing model for connecting consumers with farmers to provide support for local food systems. Membership in a CSA typically involves pledging financial support for a local farm or farms, such that CSA members cover the anticipated costs of farm operation and, in return, receive shares of the farm’s products.
SSS promotes sustainability both on and off campus, taking a holistic approach to environmentally sustainable practices, from raising awareness to waste reduction.
So you get into The Princeton Review’s No. 1 dream school, you ship off to sunny California and you dip into life as a true Stanford student, hoping to continue the ill-fated Leland Stanford Junior’s legacy. And after logging into Axess, there’s only one thing left to do: complain. But the educated and elite don’t just rattle off grumbles and gripes like any run-of-the-mill college kid.