BOS works to enhance the sustainability of the College in its operations, academics, and outreach.
This student-operated organic farm on the Bard campus sells produce to the College’s dining service provider, works to educate students about food systems, and connects Bard to the regional agricultural community. Worked by students, the farm, with its visibility and its accessibility, demonstrates the realities of small-scale farming and creates a community of food and farm culture.
Chartwells, the food service provider for Bard College, works in collaboration with BardEATS to help reduce food-related greenhouse gas (GHG) emissions. Currently, we are reducing GHG emissions by:
BardEATS has been so effective that Bard met its pledge to purchase 20 percent “Real Food” (local/community based, fair, ecologically sound, and humane as defined by the Real Food Challenge) five years ahead of schedule, and recently upped its pledge to 25 percent by 2020. How did Bard Dining reach this goal? By supporting local Hudson Valley farms and business, including Bread Alone, Hudson Valley Fresh, Winter Sun Farms, Feather Ridge, and Wild Hive, among many others.
I work to advance local food purchasing and overall sustainability efforts at Bard College. My goal is to help our campus community better understand the complex issues that go into creating our food, including how we treat our workers and animals and how we use our land and energy resources. By tracking food purchases, Bard’s “Carbon Foodprint,” and being part of the Real Food Challenge we are increasing transparency and accountability. By working with food producers in the Hudson Valley, we are supporting our local community.
