Featured series 
Tag: Food
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Nation & World
Not Dad’s brisket, but close enough
For students craving a taste of home, local restaurants deliver
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Nation & World
New dining services director brings focus on nutrition, sustainability, inclusion
New Harvard dining services director brings focus on nutrition, sustainability, inclusion.
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Nation & World
Salad or cheeseburger?
People in our social networks influence the food we eat — both healthy and unhealthy — according to a large study of hospital employees.
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Nation & World
Serving up a new social order
The curator of “Resetting the Table” at the Peabody Museum of Archaeology and Ethnography walks us through the exhibit, providing a narration that begins with “Once upon a time, Harvard students and faculty ate together, like a family.”
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Nation & World
Home for dinner (and breakfast and lunch)
The Gazette checked in with students scattered across the globe to see what they and their families have been cooking.
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Nation & World
Scenes from the socially distant
In this latest dispatch, Harvard staff, faculty, and students share their life from afar.
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Nation & World
The collective effort
Harvard students, alumni, faculty, and staff from the nationwide “To Serve Better” project weigh in on how coronavirus is affecting their corner of the country, and the work they do.
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Nation & World
Food that’s better for all of us and the planet
According to a summit on food production, diet, and sustainability, humanity needs to refocus on a diet that encompasses sustainability and social justice.
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Nation & World
Deck the halls and set the table
Members of the Harvard community share their favorite holiday dishes.
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Nation & World
Planting herself in the right career
Recently, Harvard Law School grad Nisha Vora released her debut cookbook, “The Vegan Instant Pot Cookbook,” which builds on her success as a chronicler of vegan recipes and photos on her popular site, Rainbow Plant Life.
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Nation & World
What we eat and why we eat it
Harvard Ph.D. students explore the culture and science of food in the latest episodes of the Veritalk podcast. The talks cover veganism, gut health, food and diaspora, and childhood obesity.
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Nation & World
How to feed 10 billion by midcentury
A panel of experts at the Harvard T.H. Chan School of Public Health discussed how the globe might feed an estimated human population of 10 billion by midcentury and suggested a diet high in plant foods, low in red meat, as well as a host of reforms to how food is produced and distributed today.
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Nation & World
Joanne Chang breaks down sugar
Flour Bakery owner Joanne Chang ’91 explained for 500 listeners the uses of sugar in a “Science and Cooking” lecture.
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Nation & World
For hungry young writers, a kindred guide
Celebrated writer Michael Pollan talks to the Gazette about joining the Creative Writing Program as the Lewis K. Chan Arts Lecturer.
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Nation & World
Bringing big data to the farm
Digital technology and big data will power the next big advance in the business of farming, the head of a “digital agriculture” firm told a Harvard audience.
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Nation & World
Focus on the future of food
At the Global Food+ 2017 summit, a panel heard 24 capsule discussions on the future of food in key areas, along with concerns about how to feed the world.
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Nation & World
The climate change threat to food
Four experts gathered at the Harvard T.H. Chan School of Public Health for a panel concerning the impact of climate change on agriculture and the global food system, with an emphasis on the United States and Africa, and a nod toward what the incoming Trump administration might do about the issue.
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Nation & World
From fresh food to magic mushrooms
Author and journalist Michael Pollan has spent a fellowship year at Radcliffe changing directions and focusing on a fresh project, exploring a budding rebirth of psychedelic drugs for medicinal uses.
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Nation & World
A focus on what we eat
In Harvard’s Foodbetter program, faculty and administrators join forces to inspire a healthy, sustainable, and just food system at home and abroad.
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Nation & World
When picky eating is too great a luxury
Low-income parents face an extra challenge when trying to get their kids to eat healthy: the cost of food wasted if children refuse to eat it.
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Nation & World
Pop art on spaghetti
In homage to the pop artist Corita Kent — who regularly featured food in her work — and the Harvard Art Museums exhibit “Corita Kent and the Language of Pop,” Harvard University Dining Services hosted “Corita Night” in the University’s dining halls, with meatballs as the focus.
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Nation & World
Weighed down
Harvard anthropologist Susan Greenhalgh’s new book, “Fat-Talk Nation: The Human Costs of America’s War on Fat,” delves deep into the national obsession with thinness.
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Nation & World
A passion for motocross
When not overseeing shipping and receiving at the Faculty Club, Dan White loves to compete in motocross.
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Nation & World
Cooking up cognition
A new study suggests that many of the cognitive capacities that humans use for cooking — a preference for cooked food, the ability to understand the transformation of raw food into cooked, and even the ability to save and transport food to cook it — are shared with chimpanzees.
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Nation & World
A focus on food
The Harvard Food Law Society and the Food Literacy Project hosted the “Just Food? Forum on Justice in the Food System” at Harvard Law School (HLS).
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Nation & World
Focus on food
Twenty-two faculty members presented seven-minute lightning lectures on research and realities involving food.
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Nation & World
From farm to table and everything in between
Individuals and communities can improve the food system, according to members of the Harvard Law School Food Law and Policy Clinic, which has launched a yearlong, University-wide focus on how to make food distribution more equitable, sustainable, and nutritious. This week kicks off the campaign called Food Better.
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Nation & World
Where creativity rules
Harvard’s i-lab is a safe place for students to take risks and explore potentially commercial ideas, like cricket chips, aerial drone service and repair, or a public service-oriented website to connect voters and officials.
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Nation & World
Pasta yes, gluten no
At science and cooking lecture, chef Mark Ladner explained his unusual process for making tasty pasta without gluten.
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Nation & World
Impact of pesticide residue hard to track, experts say
Researchers face steep challenges in trying to pinpoint the long-term effects of pesticides in the food supply, said panelists at HSPH.
