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involve sub menu get involved sustainability council barde3 s bardeats bard farm socially responsible investment committee news events home bardeats education advocacy transparency and sustainability is a collaborative partnership among bard students dining services faculty and staff committed to making our food systems on campus more sustainable and equitable elements which bardeats believes to be intrinsically interconnected through programs advocacy and education bardeats aims to increase food purchasing transparency reduce waste decrease the college s carbon footprint promote food access and security on campus and in the community support local farms and sustainable products shifting financial resources to support bipoc owned farms and producers and advocate for racial equity bardeats is committed to working institutionally for the needs and desires of our student body and throughout our region for the broader needs of communities the history of bardeats in 2008 bard college committed to purchasing sustainable food and supporting local producers and farmers this commitment began as a relationship between bard s dining services and old saw mill farms which brought local hudson valley stone fruits produce and proteins to campus in 2009 bard created another local relationship with the dairy cooperative hudson valley fresh also that year bard removed its trays from the dining hall to save water food waste and energy from 2009 to 2010 campus local produce purchases increased by 30 percent in 2010 bard s dining services introduced 100 percent compostable disposable wares and added locally produced juices and ciders to the on campus grocery store the green onion grocer in 2010 the bard community garden expanded to hire john paul sliva who would go on to become director of the bard farm in 2012 the college s president leon botstein agreed to donate 40 000 dollars from the school s funds to create a farm on campus if students could raise 25 000 for the project in three weeks carter vanderbilt 15 organized a kickstarter campaign to fund the bard farm and the goal was successfully reached later that year the 1 25 acre bard farm broke ground under the leadership of paul marienthal farm director and john paul sliva farm coordinator the first year yielded 6 045 pounds of local fresh organically grown veggies that were served to the bard community the farm is currently operated by student labor and sells its yields directly to bard dining services in march 2013 president leon botstein signed the real food challenge commitment pledging to dedicate 20 percent of purchasing to real food food that is local community based fair ecologically sound or humane as defined by the real food challenge criteria by 2020 in spring 2015 bard reached an average of 21 percent purchasing of real food beating the goal five years early and by 2019 bard reached 27 percent real food bardeats also started in 2013 by a student named amelia goldstein bard dining services has purchased from many hudson valley producers over the years including bread alone hudson valley fresh winter sun farms purdy sons feather ridge farm wild hive farm and red barn produce to name just a few bard dining continues to seek out local and sustainable products and providers in 2020 covid 19 did not stop bardeats from creating programs and continuing to reach sustainability and equity goals bard gained a new dining service parkhurst dining which has worked with bardeats since day one to provide sustainable and local food to students facilitate pre consumer and post consumer composting in dining locations and work to find new local and or bipoc producers for bard to buy from bardeats celebrated another year of campus crunch where local apples were enjoyed as well as creating a new family food share program where students who were not able to go home for break due to the pandemic could find meals in kline that reminded them of home and partnering with wellness at bard and parkhurst to increase food security for students over winter break bardeats ended 2020 thinking about ways to do better and be better as students faculty employees friends and coworkers in 2021 bardeats committed to an anti racism initiative where future and current programming would be focused on showing how interconnected sustainability work and anti racism work is in 2021 bardeats held a monthly anti racism working group where students faculty and staff could come together to do the deep personal work of anti racism work bardeats as well as parkhurst dining were able to join an uprooting racism workshop with soul fire farm to do more unlearning and relearning work in fall 2020 and spring 2021 we raised 3 000 for the kingston land trust land in black hands fundraiser to support black land ownership in the hudson valley bardeats also held its first earth week lecture series in april of 2021 where food and racial justice organizers presented and led discussions for the bard community these speakers were kenny perkins from seedshed k greene from the hudson valley seed company shaniqua bowden from the kingston land trust heather bruegl from the forge project nfamara badjie from ever growing family farm and alexander wright from blegacy farm in spring 2021 bardeats was able to onboard a black woman owned nut milk vendor edenesque to use our purchasing power to support bipoc farms and distributors then in fall of 2021 bardeats started its im migrant and farm labor rights initiative as a part of this initiative we got the opportunity to host migrant justice from vermont as part of their milk with dignity tour to support their work in protecting the rights of migrant farm laborers for spring 2022 bardeats plans on continuing to learn and relearn about the ways in which our food system often harms people and the planet we also hope to have our second earth week lecture series focused on supporting and uplifting the work of im migrant justice and farm labor rights organizations about our programs bardeats works with the student body the office of sustainability and our on campus food provider to create more equitable sustainable and supportive food systems on bard campus food recovery program with a team of dedicated staff and faculty volunteers bard dining donates excess food to organizations that support people who have insecure housing watch the video we presented at the new york sustainability in higher education conference composting initiatives working to make our campus produce zero waste bardeats coordinates pre and post consumer composting systems on campus we compost about 230 lbs of food waste daily choose your menu program each week bard students have the opportunity to engage directly with dining by voting on their favorite meals to be served each thursday night at kline cultural food nights clubs or groups of students can work with our cultural food night and choose your menu intern to have food nights at kline urban cultivator student workers through bardeats propagate and harvest microgreens that are served on salads and sandwiches to students teaching kitchen student interns organize weekly friday meal boxes for students both on and off the meal plan to cook and enjoy low carbon ingredients about our antiracism and food sovereignty initiative bardeats has committed to unlearning relearning and tackling inequities within our food systems on campus and beyond in 2020 2021 we joined forces with other teams around campus to help strengthen this work what we did in 2020 2021 we held our very first lecture series titled a start to healing through land food and seed we held a fundraiser for the land in black hands fund where we helped to rais eover 3000 you can still donate here we held a monthly antiracism and food sovereignty working group we participated in a soul fire farm uprooting racism in the food system training we started our building a sustainable and equitable food system resource guide about our im migrant justice and farm worker rights initiative bardeats will continue to tackle inequities in our food systems on campus and in our local communities by educating ourselves and advocating for im migrant justice and farm worker rights in 2021 2022 we will provide resources and opportunities for our community to engage educate advocate and amplify the work of regional and national organizations that are fighting for basic worker rights and protections our plan in october 2021 we had the opportunity to host a lecture by migrant justice of vt and their milk with dignity campaign in november 2021 we held a peition campaign campaigning for hannaford to sign onto the milk with dignity program we plan to have our second annual lecture series in april 2022 on im migrant justice and farm worker rights work happening locally stay tuned for more information on these future events our partners bard office of sustainability bos works to enhance the sustainability of the college in its operations academics and outreach learn more bard dining parkhurst dining seeks out local and sustainable products and providers to improve our sustainable food options bard farm the 1 25 acre student run bard farm supplies organic produce to parkhurst dining the campus dining service council for inclusive excellence the council for inclusive excellence cie serves as a central hub for discussions about inclusivity at bard center for civic engagement realizing bard s mission as a private institution operating in the public interest reducing our carbon foodprint parkhurst the food service provider for bard college works in collaboration with bardeats to help reduce food related greenhouse gas ghg emissions currently we are reducing ghg emissions by reducing red meat consumption removing farmed fish and seafood from our dining services facilitating the shift to locally grown produce from the hudson valley and new york state increasing plant based options at every meal encouraging use of compostable products whenever possible encouraging use of durable good over single use creating food waste reduction programs including composting and community donations and giving back to our land by improving composting practices in dining areas bardeats food days at the montgomery place campus increasing real food on campus bardeats has been so effective that bard met its pledge to purchase 20 percent real food local community based fair ecologically sound and humane as defined by the real food challenge five years ahead of schedule and recently upped its pledge to 25 percent by 2020 how did bard dining reach this goal by supporting local hudson valley farms and business including bread alone hudson valley fresh winter sun farms feather ridge and wild hive among many others bard a sustainability case study food systems equity sustainability work is anti racism work bardeats is focused on the necessary statement that black lives matter we recognize that the goals we have to eliminate food apartheid and increase access to healthy local food are not goals that can be achieved equally amidst systemic racism we believe that all those working to promote just food systems must be an active part of anti racism work read more food systems equity sustainability is im migrant justice and farmworkers rights work bardeats aims to look deeper at how im migrant farm laborers are harmed by the way our food systems operate our food systems rely on exploited non citizen workers undocumented or guest who are guaranteed very few rights therefore we aim to provide resources and opportunities for the bard community to engage educate advocate and amplify the work of regional and national organizations that are fighting for basic farm workers rights and protections the interconnectedness of anti racism im migrant justice farmworkers rights and sustainability is important to acknowledge as much of our food agriculture and food systems have come from people of color in the united states this country was built on the backs of black slaves and latinx immigrants using stolen indigenous land and the food we eat has effects of continuous exploitation of these same people bardeats has historically focused on food access waste reduction and quality of food in our advocacy education and transparency initiatives yet we have failed in the past to put adequate emphasis on land rights labor and race bardeats commits bardeats is committed to racial justice in food systems work and beyond we will shift institutional purchasing power to support bipoc farms and distributors educate the student body through workshops events and share of materials on the interconnectedness of food sustainability and racial inequity support local food and im migrant justice organizations advocate for policy changes that support land redistribution closing income inequality im migrant and farm labor rights and protections and provide increased opportunities for bipoc to farm recognize and uplift the existing powerful work being done by bipoc in food systems and sustainability discourse educate about the traditionally racist histories of the american food systems that erase the perpetual contributions of and violence against bipoc on this land create space to do the personal work of anti racism education reflection and accountability for those who are non bipoc get involved bardeats council if you re interested in sustainability farming reducing waste supporting local farms food systems or all of the above you ve come to the right place we care deeply about exploring these topics and finding ways to engage with them if you have questions about bardeats suggestions or would like to join our council meetings please contact bardeats co chairs cole ewalt email protected and ravi bhaita email protected council members and interns bardeats council bard chief sustainability officer laurie husted bard farm manager and educator rebecca yoshino cfo of bard college taun toay dean of the college deirdre d albertis associate dean of bard college nicholas lewis sustainably and marketing manager and staff chair of bardeats ravi bhaita executive chef jacob smith parkhurst general manager fred aichelmann parkhurst assistant director of dining services alan wolfzahn director of health and wellness education annia reyes bardeats student student chair cole ewalt bardeats zero waste food recovery intern bardeats social media marketing intern bardeats choose your menu cultural food night intern bardeats teaching kitchen intern bardeats teaching kitchen intern bardeats food systems intern bardeats urban cultivator intern barde3 liaison lucia martell division of arts rep ben coonley division of social studies rep dina ramadan division of languages and literature rep dina ramadan division of science mathematics and computing rep not filled bardeats programs and initiatives bardeats operates a variety of mission based programs that focus on equitable sustainable sourcing education advocacy and accountability these include the urban ...