We at Slow Food on Campus just returned from New Haven, where we attended the Real Food Summit at Yale. Nearly fifty colleges and universities were represented. The energy and passion that encompassed the event was truly inspiring.

The Slow Food workshop was meant to be both informational and delicious. The small bites included McIntosh and Cortland apples from Red Jacket Orchards, and cheddar from Grafton, Vermont (aged two years).

All participants of the Summit are working hard at their institutions for “real food”–food that nourishes communities, bodies, and land. The current food system has diverse issues and complications at its core, but by working toward a common vision, we hope to overcome those challenges.