The theme for this year’s FoodInno conference addressed the waste accumulated at every step of the food production process
The first meeting of the 2019-2020 Graduate Student Council (GSC) reflected on the year’s successes before looking to the future with elections of officer positions, announcements from R&DE regarding summer plans and a discussion of academic advisors and their role in the graduate school.
San Francisco rents, facing sharp fluctuations over the last 45 years, exhibit the symptoms of the housing crisis. But nearby, Stanford’s residential fees have remained steady over the same time period.
On Tuesday night, the Campus Workers Coalition collaborated with the Service Employees International Union (SEIU) Local 2007 to host a teach-in.
With fall quarter underway, the Bay Area-based Farmscape approaches the one-year anniversary of the start of its work with Residential & Dining Enterprises (R&DE) cultivating Teaching Gardens at 10 dining halls around campus.
Changes in Stanford’s campus eateries and student meal plans this school year have given community members new dining options but have also disappointed some students — in particular, fans of the Market at Munger, a campus food and convenience store that no longer accepts meal plan credit.
Students across campus have seen a recent change from regular beef burgers to “50/50” burgers in all Stanford dining halls. Fifty percent beef and 50 percent mushroom, these new patties have elicited curiosity toward the motivations that inspired the shift.
Stanford Dining features a number of greenhouses as part of its push for food education.