In the first year of the Prize, 18 colleges and universities along with their partners were awarded a total of $1 million dollars.
The winning projects focused on innovative ways to improve food systems, sustainability, and local economies through campus dining. Projects included introducing local beef and pork, underutilized fish species, and kelp as new and sustainable food options.
Winning Projects:
Whole Animals for the Whole Region
College Harvest
Supporting Local Fishing and Underutilized Fish Species
Supporting New England Kelp Farming as a Way to Expand New Locally Produced Food Sources
