Virginia’s First Lady Maureen McDonnell and Kingsmill chef Peter Pahk helped second graders learn about the link between human health and the health of Chesapeake Bay during a visit to VIMS.
A new partnership between Virginia Sea Grant and the College of William and Mary is exploring whether a community-supported fishery is a feasible means to help reverse this trend by promoting greater consumption of locally harvested fish and shellfish.
Jane Gray Morris '13 uses a summer grant from the Committee on Sustainability to revitalize sustainably gardening behind the Caf.
Diners in Williamsburg-area eateries late this summer may be tasting the results of a William & Mary sustainable agriculture internship.
W&M's Dining Services officially launched its program to compost much of the food waste from the dining facilities on campus, cutting its waste production by approximately one third.