Practicum Opportunity: Yale Food Waste Reduction Initiative

December 7, 2017

There is an opening for a student team that will work on the Yale Food Waste Reduction Initiative in Robert Dubrow’s spring term course, EPH 555b, Practicum in Climate Change, Sustainability, and Public Health (see syllabus here). In this course, interdisciplinary student teams work with sponsoring organizations to carry out applied research or practice projects. The sponsoring organization for the Yale Food Waste Reduction Initiative is Yale Hospitality.

The course affords the opportunity to apply concepts and competencies learned in the classroom to this important area of climate change, sustainability, and public health. In particular, reducing food waste has multiple potential health, environmental, social, and economic benefits, including reduced food insecurity; reduced greenhouse gas emissions; reduced waste of water used in producing the wasted food; more efficient use of agricultural land; and reduced costs across the food supply chain – from farm to consumer.

The course will meet on Thursdays, 10:00 am to 11:50 am. It is open to students from any professional school, the graduate school, and Yale College juniors and seniors. It will be a lot of work, but students find the practical experience and real-world impact of this course to be very rewarding. Students who are interested in joining this student team should complete the attached application form and send it to Prof. Dubrow (