During our recent East Coast tour, we stopped at Yale’s organic farm in New Haven, Connecticut where we found students hard at work building, digging and weeding in the sunshine. As more and more young people rediscover farming, Yale’s program has proven to be one of the best in the country.
The Yale Sustainable Food Project was founded in 2001 by Alice Waters and members of the Yale faculty, and the Project now operates a one-acre organic farm in New Have, where more than 300 varieties of vegetables, herbs, and flowers are produced. Over 850 students take a course related to food and agriculture, and the university also offers a sustainable dining program.
During our visit, we met with Yale Sustainable Food Project Director Melina Shannon-DiPietro who told us about the explosion of interest in organic farming among students at Yale and across the country.