A field trip to Boston’s Clover Food Lab puts local, low-carbon, healthy thinking on the menu.
In July 2024, a group of highschool students participating in the Bluedot Institute’s Climate Leadership Program at the MIT Media Lab embarked on a unique field trip to Clover Food Lab in Boston — the company that provided meals for the week-long retreat. The visit was more than just a food stop — it was a hands-on lesson in sustainability, innovation, and the exciting intersection of food and climate action.
The Mission of Clover: Changing the World, One Meal at a Time
The students learned about Clover’s origin story from their passionate staff. Founder Ayr Muir, an MIT graduate, launched Clover with the ambitious goal of transforming how Americans eat. He envisioned a food system that could support local farmers, slash greenhouse gas emissions, and inspire healthier eating habits — all while delivering delicious, affordable meals.
“We started out as a food truck parked at Carleton St. on MIT’s campus. Back then we didn’t publish our address because we were worried about keeping up with the lines, so we intentionally were a bit hidden,” says the Clover Food Lab website.” Today we operate 13 restaurants around the Boston Metro Area, and we’re no longer afraid of you stopping by!”
The students were captivated by the company’s growth story and emphasis on innovation. The menu changes daily, reflecting what’s freshest and in season from nearby farms. This approach not only supports local agriculture but also drastically reduces the carbon footprint associated with long-distance food transportation.
“The best part of Clover was that the food was a perfect combination of comfort food and foods that pushed me out of my comfort zone,” says Ally Giebutowski, a Bluedot Institute student who lives in Weston, Mass. “After I finished the meal, I left feeling not only satisfied but also uplifted because I knew I was eating intentionally.”
Over the course of the Climate Leadership Program at the MIT Media Lab, Clover delivered our meals each day with careful thought about variety, food issues, and choosing menus to help the students adjust to healthy eating.
Lessons in Climate Action Through Food
During their tour, led by Clover Marketing Executive Kiernan Schmitt, the students participated in a behind-the-scenes tour, exploring the kitchen where the magic happens. Wearing hair nets the staff provided, they watched as chefs prepared dishes like chickpea fritters, egg-and-mushroom sandwiches, and heirloom tomato salads — meals designed to showcase the vibrancy and versatility of plant-based ingredients.
The staff explained how food choices impact the environment. They shared startling statistics, such as how livestock farming contributes nearly 15% of global greenhouse gas emissions, and emphasized the power of plant-based eating to reduce personal carbon footprints.
Students also learned about Clover’s dedication to waste reduction. The company has eliminated single-use plastics and embraced composting and recycling programs, keeping unnecessary waste out of landfills. Staff members encouraged the students to think critically about how they could bring these practices back to their own communities.
A Taste of the Future
For many students, the highlight of the visit was sampling the food. From the tangy burst of locally grown pickles to the creamy hummus made fresh in-house, every bite reinforced the idea that sustainable eating doesn’t have to sacrifice flavor. The meal inspired conversations about how plant-based options could be normalized in schools and other public spaces.
The visit concluded with a reflection session where students discussed what they had learned. Many expressed a newfound appreciation for the complexities of the food system and felt empowered to make changes in their own lives, such as reducing meat consumption or advocating for local food initiatives.
A Growing Movement
This visit to Clover Food Lab exemplified the goals of the Bluedot Institute’s Climate Leadership Program: to educate and inspire the next generation of environmental advocates. By showcasing how one business can operate sustainably while thriving, Clover left an indelible mark on these young leaders. For the students, it wasn’t just a meal; it was a glimpse into a more sustainable future and a call to action to rethink the role of food in combating climate change.
Read more about the student experience at the 2024 Summer Climate Leadership Program.
Learn more about upcoming Climate Leadership Programs here.
