"It is not only about reducing our carbon *food*print, but also developing long-lasting habits and being thoughtful in our actions."
- Alison Frye, Director of Environmental Stewardship
Taft and food service provider Aramark work together to develop and implement sustainable food service practices, designed to minimize our environmental footprint while still providing an exceptional dining experience. Sustainability initiatives include:
In their senior year at Taft, Belle McDougald and Emily Weaver produced an original film, offering simple ideas for reducing food waste.