Its sustaining mission
This is one of a series of occasional stories on the measures that Schools at Harvard are taking to reduce greenhouse gas emissions. On a warm October afternoon, 50 students, faculty, and staff members from the Harvard Divinity School (HDS) convened at the HDS Community Garden, located on an 800-square-foot plot behind the Center for the Study of World Religions. The gathering featured a cooking demonstration by Martin Breslin, director for culinary operations at Harvard University Hospitality and Dining Services, who served up roasted potatoes, grilled tomatoes, and pesto, all made fresh from the garden. “It was wonderful to see our food prepared in such amazing ways and then shared with the community, an hour from ground to fork,” said Timothy Severyn, M.T.S. ’11. Severyn, along with Grace Egbert, M.T.S. ’11, is co-coordinator of the garden, which was planted in spring 2009 as a joint project between the student group EcoDiv and members...