Harvard University Dining Services served a Sustainable Dinner composed entirely of local ingredients across all its dining halls on Tuesday, October 21, reports the Harvard Crimson. Part of Sustainability Week festivities, the dinner included selections like autumn vegetable soup and cider-and-thyme-steamed mussels. As diners enjoyed the meal, representatives from the Harvard’s Office for Sustainability and the College Environmental Action Committee were on hand to educate them about ...

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