Grow, Cook, Eat, Learn
![Agriculture Bio/Durable : Encompasses small-scale city farm to full-size rural farms that are organic, biodynamic or using other sustainable methods. May indicate organizations linking urban communities and nearby farmers though community-supported agriculture (known as CSAs or box schemes), 4H demonstration farms, agriculture schools or food security resources and networks. Agriculture Bio/Durable](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_2.gif)
![Restaurant Diététique: Wholesome, healthful, fresh foods, made with local and/or organic ingredients. May serve only vegetarian or vegan foods (no animal products whatsoever). Meat and dairy products are raised to minimize environmental and health impacts without additives, genetic modifications or factory farm practices. Endangered fish are not served. "Slow Food" sites can be included, as can traditional or special local cuisines. Restaurant Diététique](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_1.gif)
![Ecole Verte (responsable/durable): School with an environmental curriculum, green building and/or sustainability practices. In some cases, there's a certification program from a Green Schools authority. May also indicate organizations, offices and groups promoting green school development. Ecole Verte (responsable/durable)](https://www.opengreenmap.org/sites/default/files/taxonomy_image/green_school.gif)
![Jardin: Gardens that are maintained by public agencies or organization. Jardin](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_76.gif)
![Site de ramassage d'aliments: Pick and gather edibles, glean fallen or unwanted fruits, go fishing, or harvest wildcrafted herbs and foods. Consider ecological concerns, delicate habitats, and waste issues when using this icon. Site de ramassage d'aliments](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_81.gif)
Vue d'ensemble
Led by Jennifer Berg, Director of Graduate Program in Food Studies, and Joy Santlofer, Adjunct Faculty Member, Department of Nutrition, Food Studies and Public Health, Steinhardt School
A self-contained sustainable food system, GCEL will create the beginnings of an urban agricultural working laboratory. The rooftop or ground-level greenhouse/garden will incorporate the entire food production cycle from production to harvesting, cooking, nutrition, consumption, waste and composting. This working 'lab' will be a microcosm of the newly-proposed NYU Food Systems academic program. The approved proposal has two components: an initial street- or rooftop-level garden, and a K-5 agricultural science curriculum, with potential for undergraduate research/collaboration.
Visit http://www.nyu.edu/sustainability/campus.projects/green.grants.php for more information or to see a slide show
Location:
Commentaires
Connections
- London
- New YorkUnited States
- OsloNorway
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- New YorkUnited States
- United States
- Sweden
- SarasotaUnited States
- CardiffUnited Kingdom
- ClevelandUnited States
- BarcelonaSpain
- GranthamUnited States
- New YorkUnited States
- United States
- CarrboroUnited States
- MurwillumbaAustralia
- BaltimoreUnited States
- MonroeUnited States
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- United States
- CockeysvilleUnited States
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- South EuclidUnited States
- CardiffUnited Kingdom
- Canada
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