The director of the Yale Sustainable Food Project will discuss how Yale could make a significant contribution to the sustainability of the nation’s food system on Wednesday, April 18, at noon as part of the F&ES Seminar Series.
Mark Bomford, who has been involved in the sustainable food movement since 1997, will also review the strengths and shortcomings of global and local food systems in his talk, “Building Sustainable Food Systems: the Role of Cities and Institutions,” in Burke Auditorium.
The Sustainable Food Project manages the organic Yale Farm at 345 Edwards Street, and runs diverse educational programs that support the examination of food and agriculture. The farm grows parsnips, artichokes, slow-growing perennials, herbs, crocus, snow bells, peas, fava beans, tomatoes, peppers, eggplant, carrots, cauliflower, cabbage, radicchio, escarole and frisée.
Throughout his career, Bomford has founded and managed projects focused on urban agriculture, community food security, and food systems modeling and research. He founded the “Growing Schools” initiative with the LifeCycles Project Society in Victoria, British Columbia, that established school gardens throughout that city and developed garden-based curricula that continue to benefit thousands of students.
He went on to coordinate the internationally awarded “DIGS” youth empowerment and entrepreneurship project, helping to establish new farms and food enterprises, and co-managed the society's overall domestic and international urban agricultural operations during five years of intense growth.
