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An Interview With The Shirley Temple King
The cutest critic in all of Connecticut!
by Zoë Smith
at Fairfield University
What I Learned from Ditching Fast Food
Whether it's for health or the betterment of food culture, Sara Klimek shares what she learned after saying "no" to fast food.
by Sara Klimek
at University of Vermont
How Eating Less Red Meat Will Benefit the Environment and Your Health
You've probably heard of the trend "Meatless Monday's" that's taken off among the food community in response to the effects of global warming. People have taken it upon themselves to help decrease the effects of climate change, and you can too.
by Olivia De Lorenzo
at George Washington University
5 Products to Make Your Day More Sustainable
Have a conveniently green day.
by Lily Trossman
at Washington University in St. Louis
5 Foodie Resolutions for 2020 That Aren't Diets
Enjoy something a little more original.
by Katherine Dawson
at Washington University in St. Louis
How Boston's Businesses Are Combatting Food Waste
Massachusetts has instituted food waste bans across the state. Here are some ways local businesses and organizations are helping to cut down on the waste, as well as use uneaten food to help others.
by Kelsey Sarracino
at Boston University
8 Ways to (Successfully) Eat More Plants in 2020
In 2020, everyday can be meatless Monday!
by Sophie Mohindra-Green
at University of Michigan
So your goal is to be more sustainable in 2020?
Here are some brands that can help you along the way!
by Isabel Salken
at University of Virginia
6 Brands to Help You Go Plant-Based in 2020
Let's keep that resolution
by Renee Spillane
at University of Virginia
All You Need to Know About the Flexitarian Diet
The semi-vegetarian diet you need to know about.
by Nicole Marino
at Boston University
Tessemae’s: The Company offering Condiments 2.0
Organic Chocolate BBQ Sauce. Need I say more?
by Isabel Salken
at University of Virginia
Ethically-Made Winter Coats That Will Actually Keep You Warm
As someone who knows the cold well...just trust me on this one.
by Kayla Kornitsky
at University of Wisconsin- Madison