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Yale Sustainable Food Project records

Call Number: RU 1068

Scope and Contents

The records consist of annual reports, original proposal for the Yale farm, broadsides, and calendars of events and activities of the Yale Sustainable Food Project.


  • 2003-2016


Conditions Governing Access

The materials are open for research.

Physical Characteristics and Technical Requirements

Computer file formats include Microsoft Word and Adobe PDF.

Conditions Governing Use

Copyright for materials authored or otherwise produced as official business of Yale University is retained by Yale University. Copyright status for other collection materials is unknown. Transmission or reproduction of materials protected by U.S. Copyright Law (Title 17, U.S.C.) beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owners. Responsibility for any use rests exclusively with the user.

Immediate Source of Acquisition

The materials were transferred from the Yale Sustainable Food Project, 2008-2015.


The records are arranged by accession.


10.5 Linear Feet (11 boxes )

4.9 Megabytes

Language of Materials


Catalog Record

A record for this collection is available in Orbis, the Yale University Library catalog

Persistent URL


The records consist of annual reports, original proposal for the Yale farm, broadsides, and calendars of events and activities of the Yale Sustainable Food Project.

Biographical / Historical

The Yale Sustainable Food Project was founded in 2001 by Yale students, faculty, and staff, President Richard Levin, and chef Alice Waters. The Sustainable Food Project directs a sustainable dining program at Yale, manages an organic farm on campus, and runs diverse programs that support exploration and academic inquiry related to food and agriculture.

In 2003, the first student interns broke ground on Edwards Street and transformed a brambly acre of Farnam Gardens into a productive market garden, now known as the Yale Farm. That summer, they harvested the Farm's first crop and began selling their produce at the New Haven farmers' market. Today, the Farm is a place where students, staff, and area residents gather to eat, work, and learn. It's also a national model for student farms on college campuses and market gardens in urban landscapes.

The year 2003 also marked the inauguration of the Berkeley College dining hall as a test kitchen for serving local, seasonal, and sustainable food to Yale students on a daily basis. The test kitchen demonstrated that it is possible to serve a sustainable menu in all of Yale's colleges. In response to overwhelming student support, the Project was expanded in 2004 to incorporate sustainable food in the menus of all college dining halls. In 2006, they were able to end Berkeley's role as a pilot and begin bringing a greater percentage of sustainable food to each of the colleges. All the college dining halls now serve the same menu, and you can find sustainable food in each of them, at every meal.

General note

Forms part of Yale Record Group 37 (YRG 37), Records of associations, institutes, centers, and organizations affiliated with Yale University.

Processing Information

Yale University records are arranged and described at the accession level by the creating office. The University Archives creates collection level descriptive records, but typically does no further arrangement and description at the accession level.

Guide to the Yale Sustainable Food Project Records
Under Revision
compiled by Daniel Hartwig and staff of Manuscripts and Archives
May 2008
Description rules
Describing Archives: A Content Standard
Language of description note
Finding aid written in English.

Part of the Manuscripts and Archives Repository

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