April 13, 2007
Yale Panel Discusses Science of Food at Yale
From the Yale Daily News:
Food at Yale,” a panel discussion in Linsly-Chittenden Hall on Wednesday evening, covered topics ranging from food’s origins in the soil to the salad that ends up in Commons. Representatives of Dining Services, the Yale Sustainable Food Project, the Rudd Center for Food Policy and Obesity, and Old Maid’s Farm answered questions on a variety of food- and sustainability-related issues.
One of the intriguing suggestions was that eating healthier food might make students more punctual. The Yale Sustainable Food Project did a pilot project at Berkely (Why are Berkelyites better guinea pigs than Yalies, I wonder?).
Although there were no major differences between the GPAs of Berkeley students and those of students in other colleges, Berkeleyites were more punctual for classes and deadlines, and they slept less in class than students in other residential colleges, Novak said. She suggested that students eating YSFP meals may have received certain psychological benefits from the healthier, sustainable food.
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