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Harvard Medical School
401 Park Drive, 2nd Floor East
Boston, MA 02215
Tel: 617.384.8530
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Healthy and Sustainable Food
 The goal of the Healthy and Sustainable Food Program is to help people make food choices that are healthy for them and the environment.
The Center recognizes that food is not only the most basic determinant of human health, but the most personal and direct way that people interact with the environment on a daily basis. Food issues also cut across many global environmental issues such as climate change, ozone depletion, toxics, the over-exploitation of resources, and the loss of habitat and biodiversity.
 The Harvard Garden
In the Spring of 2010, the Center, working closely with Harvard University Hospitality and Dining Services, Harvard’s Office of Sustainability and invested students, designed and is managing an edible, raised bed garden on the Cambridge campus at 27 Holyoke Street in front of Lowell House. The sustainable and organically managed garden is accessible to a wide variety of visitors, including students, faculty and community residents.
Education and Outreach
The creation of the Harvard Community Garden presents several exciting opportunities for public education and community outreach around food issues. In the upcoming months, the Center will be holding several workshops for low-income populations in the Boston area on how to shop, cook and store local, seasonal, nutritious food in an affordable manner. The classes will be held in Cambridge and in Allston, at Harvard’s new Education Portal.
In cooperation with Harvard University Hospitality and Dining Services, the Center plans to host a two-day conference in the Spring of 2011 on Sustainable Urban Agriculture and Sustainable Seafood. With an anticipated attendance of 200 local sustainable farmers and food purveyors, the conference will address the challenges of providing local, sustainable produce and seafood to urban centers. The Center also plans to host a series of free, public lectures throughout the year for the public on the latest methods for growing sustainable food.
 Healthy Harvest Regional Food Guides
Created for the New England and the Mid-Atlantic regions, these guides
outline the health benefits of local and sustainable food and explain when different types of produce are in season. A comprehensive guide with more than 40 fruits and vegetables, available online atwww.healthyharvest.org, provides detailed information including nutrition, storage, varieties and cooking. A concise pocket-guide version can also be downloaded from the website. The Center has distributed tens of thousands of these, free of charge, throughout New England and Mid-Atlantic States.
 Healthy Harvest Curriculum
This curriculum series aims to begin cultivating food literacy among middle school and upper elementary students. Because of the complexity of food supply chains, the curriculum uses an interdisciplinary learning process integrating relevant disciplines, such as economics, ecology, biology and political science. This curriculum is available free of charge to educators.
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