Guest speakers are photographed in a discussion

From Farm to Fork: Tufts Event Explores Every Step of the Food Journey

Food Connects immersed students in the full food cycle while addressing sustainability, food justice, and waste reduction.

On April 29^th, students gathered at the Joyce Cummings Center for Food Connects, an interactive event designed to walk attendees through every stage of the food system — from regenerative soil practices to food waste solutions. Hosted by the Tufts Community Union Food Insecurity Subcommittee, the day began with workshop stations exploring different facets of the food system.

Dr. Eugene White, Professor of ambulatory medicine and theriogenology at the Cummings School of Veterinary Science hosted an animal agriculture workshop and brought Claude and Rosie, two dairy calves. He discussed the essential practices for their humane care and importance of providing veterinary care to ensure their health and success on the farm.

Revival Road Farm co-leader, Sedric White guided students though regenerative and reparative agriculture practices and the importance of soil health in sustainable farming.

Sedric White leads a workshop with students

Group of students watch regenerative agriculture workshop

In the afternoon, a fireside chat brought together Jennifer Hashley of the New Entry Sustainable Farming Project, Tim Griffin, Teri and Barry Volpert Family Professor in Nutrition, Agriculture, and Sustainable Food Systems and Dean for Educational Affairs at the Friedman School of Nutrition Science and Policy, and senior at Tufts, Ayomide "Ayo" Oloyede. The panel challenged participants to rethink the way we grow, consume, and care for our food.

Jennifer Hashley pictured in discussion with others

The day concluded with roundtable discussions and tastings curated by Tufts Dining Services, giving students the opportunity to reflect on the future of food systems — all while sampling the fruits of local, sustainable agriculture.