Harvard University has established Sustainable Healthful Food Standards to provide a more healthful and sustainable food supply on campus. The standards are grounded in the latest nutritional science and aim to double consumption of plant-based foods like fruits, vegetables, nuts and legumes while reducing consumption of red meat and sugar by 50%. An expert committee of Harvard faculty oversee annual reporting from all campus food vendors to track metrics like greenhouse gas emissions and make recommendations. The goals are to enhance food literacy, benefit public health and the environment, and drive positive changes in the broader food system through Harvard's purchasing power and research.

1. Harvard University
Sustainable Healthful Food Standards
David Havelick, Sustainability Manager
david_havelick@harvard.edu

2. Harvard Office for Sustainability
VISION
We strive to build an inclusive community that contributes to
the inter-generational well-being of people and the planet.
MISSION
To advance solutions to evolving global health and
environmental challenges that benefit the common good by
translating research into practice and empowering people to
be stewards for the future.

7. HUD
S
Rebecca’s
Café
(HGSE)
Restaurant
Associates
(HMS)
HUDS
(SPH)
HUDS
(HLS Pub)
Restaurant
Associates
(HLS)
HUDS
(HKS)
Restaurant
Associates
(HBS)
HUDS
(HUH)
Jules
(HDS)
HUDS
(GSAS - Dudley)
HUDS
(Lamont, Barker)
HUDS
(CGIS, QH, LISE,
NW, Bauer)
HUDS
(Observatory)
HUDS
(Undergrad Dining)
Restaurant
Associates
(GSD)
Clover
(Science Center)

8. • Veritas (truth)
• Research & Education
• Tradition
• Benefitting the common good
• Nourishing our community
• Sustainability
Driven by some of Harvard’s values and priorities

9. Office for Sustainability
Heather
Henriksen
David Havelick
Committee Chairs
Walter Willett
ChanSPH, HMS
Ari Bernstein
ChanSPH
Emily Broad
Leib
HLS
Eric Rimm
ChanSPH
Elsie
Sunderland
ChanSPH, SEAS
Jose Alvarez
HBS
David
Ludwig
HMS,
Children’s
Gary
Adamkiewicz
ChanSPH
Rob Paarlberg
HKS
Multidisciplinary Faculty Food Standards Committee

10. Grounded in the latest science (Jan 2019)
EAT-Lancet Commission on Food, Planet, Health. Willett, et al. January 2019.

11. Plant-forward future
Walter Willett, MD, DrPH
Professor, of Epidemiology and Nutrition
Harvard T.H. Chan School of Public Health
“The transformation to healthy diets by 2050
will require substantial dietary shifts. Global
consumption of fruits, vegetables, nuts and
legumes will have to double, and consumption
of foods such as red meat and sugar will have
to be reduced by more than 50%.
A diet rich in plant-based foods and with fewer
animal source foods confers both improved
health and environmental benefits.”

12. Climate Impact of food

13. Nutrition – based on research

14. Healthy and sustainable and delicious

15. Aligned with values from a K-12 Program

16. Mission of Harvard’s food standards
• PROVIDE a more healthful and sustainable food supply.
• ALIGN Harvard’s food providers around a shared vision and common set of evidence-
based food-related principles and aspirations.
• DRIVE changes in the marketplace through partnerships and by leveraging
purchasing power
• QUANTIFY the environmental & health impacts of the food supply.
• ENHANCE food literacy among the Harvard Community, and beyond.

17. • Tracking scope 3 emissions
• Set standardized evidence-based metrics – level playing field
• Help vendors and Schools communicate successes systematically
• Reporting will provide more transparency and accountability
• Avoid unintended consequences
• Benefit from world-renowned experts and knowledge at Harvard
• Better coordinate efforts aimed at behavior change and changing demand
• Make our community healthier for people who study and work at Harvard
• Education and enhanced food literacy
• Drive changes in the marketplace
Adding value: to Harvard and to our food vendors

18. Harvard’s Sustainable Healthful Food Standards
Climate and
Ecosystems
Consumer
Well-being
Education
and Food
Literacy
Reduction of
Wasted Food
Welfare of
Animals
Well-being of
workers and
communities

20. External partners are crucial

21. • May-July: Office for Sustainability will work with vendors on reporting
• July 31: Annual reporting due from all vendors
• August: Data/reporting will be organized by the Office for Sustainability
• Aug-Sept: Standing Food Standards Committee creates a set of
recommendations for food vendors based on reporting
• Sept-Dec: Meetings with food vendors and contract managers to discuss
recommendations from the Standing Food Standards Committee
Annual reporting framework

22. Opportunities for translating research into practice
Examples of nudges based on behavioral insights:
• Place healthier options first in the line.
• List plant-based options first on the menu.
• Use exciting words when describing sustainable
options on labels in the dining hall.
• Go trayless
•

23. Co-creating resources with students and faculty