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- 2005 New York Ride Grant Recipients
- 2006 New York Ride Grant Recipients
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- Israel Sustainable Food Tour
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- Hazon Food Guide
- Introduction – Why Should My Jewish Institution Use this Guide?
- 1. Healthy, Sustainable, Kosher: Food “Fit” to Eat
- 2. Eating Together: Planning for Meals, Kiddush, Simchas, and Holidays
- 3. Serving and Cooking the Food
- 4. Food Waste: Making Less of It, Doing More with It
- 5. Food Education
- 6. Community Agriculture and Gardens
- 7. Food Justice
- Working with your Institution – Appendix I
- Producers’ Guide – Appendix II
- Education Resources – Appendix III
- Chapter Eight: “Playing With Your Food: Resources for Food Education”
- Chapter Eleven: “Working With Your Institution”
- Chapter Five: “Serving the Food: Plates and Utensils”
- Chapter Four: “Eating Together: Planning for Kiddush, Meals, and Holidays”
- Chapter Nine: “Getting to the Root of it All: Planting an Edible Garden”
- Chapter One: “Fit to Eat: Kosher and Beyond”
- Chapter Seven: “Food Waste: Making Less of it, Doing More With It
- Chapter Six: “Outfitting Your Kitchen”
- Chapter Ten: “Food Justice”
- Chapter Three: “Producer Guide”
- Chapter Two: “Kosher Sustainable Meat”
- Conclusion
- Kosher Sustainable Meat
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