The Harvard Office for Sustainability (OFS) convened a multi-disciplinary committee of world-renowned faculty to translate their research into action on campus to create a more sustainable food system that contributes to the well-being of the planet and people throughout the value chain. Also tied closely with EAT-Lancet Commission recommendations on Food, Planet, and Health and the Sustainable Development Goals, Harvard’s Sustainable & Healthful Food Standards (launched in April 2019) align our major food partners around a broad definition of success. This framework includes focuses on (1) climate and ecosystems, (2) consumer well-being, including nutrition, (3) education and food literacy, (4) reduction of wasted food, (5) animal welfare, and (6) worker and community well-being throughout the value chain. Harvard students, faculty, and staff have been using the campus as a living lab to test new strategies for driving demand for sustainable healthful food through the dining halls, retail locations, and catering. OFS worked with faculty and students to create a Sustainable Meeting and Event Guide and a Plant-based Eating Guide. By addressing both demand and supply sides, all internal and external stakeholders have a role to play in creating a better food system. In this session, you will have the opportunity to learn from this model and identify parts of the process and framework that might be applicable on your campus.

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