Cloudy, 62° F
15 stories tagged ‘Harvard University Dining Services’
The Harvard community mourned the loss of Krystle Campbell, daughter of longtime HBS dining staffer Patty Campbell and sister of Cabot House dining services worker Billy Campbell, in the marathon bombings.
The Mediterranean Diet has been lauded as a healthy eater’s dream, but it’s still a mystery to many Americans. Greek cooking guru Diane Kochilas and cardiac health expert Frank Sacks — who have worked to enhance the diet’s presence in Harvard’s dining hall menus — visited groups across Harvard last week to share insights and recipes.
Dudley Cafe pilots reusable container program
On the go? Taking your lunch with you and conscientious environmental practice merge thanks to a new partnership with the Food Literacy Project and Harvard University Dining Services. Starting this February, Dudley House began piloting a reusable container program in Dudley Café aimed at reducing excess waste from disposable food containers and packaging. Graduate and [...]
Steps toward sustainable seafood
Harvard University Dining Services has turned its attention to sustainable seafood, an effort that may lead to new institutional standards for purchasing.
Annenberg waste reduction efforts recognized with recycle award
First-year College students eat their meals in the historic Annenberg Dining Hall, immersing them in the Harvard’s history from day one. A reusable mug program and efforts to cut down on food waste also greet those same students on day one, introducing them to Harvard’s commitment to sustainability. The hard work of students and staff [...]
An Empty Bowls open house and dinner was held Thursday at the Harvard Allston Education Portal Annex. The fundraiser utilized the talents of Harvard students, artists at Harvard’s ceramics program, and other community partners to raise money for the hungry.
Harvard welcomed back farmers’ markets in Allston and Cambridge.
Growing up in a home of 14, David Davidson was used to big Thanksgiving dinners. As the new managing director of Harvard’s Dining Services, he’s now preparing to feed hundreds.
Harvard Summer School students sharpened their knives, fired up the hibachis, and went to work for this year’s sixth annual Iron Chef Competition, a showcase of local ingredients and budding culinary talent.
Harvard Community Garden Hosts First Annual Harvest Festival
Pumpkin carving, face painting, and pressing cider were just a few of the activities enjoyed at the first annual Harvest Fest held Oct. 16 in the Harvard Community Garden. The event, planned by student caretakers of the garden, marked the end of garden’s first summer growing season. During the three hour event held last Saturday, [...]
Martin Breslin, the Dublin-born director of culinary operations at Harvard’s Dining Services, lives for food.
Putt, putt, putting green to work
Every day and all year round, Adams House dining hall general manager David A. Seley commutes to Harvard on a moped — a lesson in green transportation that he hopes engenders thought and promotes action.
HARVARD-AFFILIATED MEEI NAMED ONE OF AMERICA’S BEST HOSPITALS; HUDS AND CRIMSON CATERING RECOGNIZED WITH AWARDS; DOCENTS SOUGHT FOR SEMITIC MUSEUM; AGREEMENT TO DOUBLE NUMBER OF SCHOLARSHIPS FOR COLOMBIAN STUDENTS; HU PRESS PUBLISHING MODERN GREEK STUDIES SERIES; HABITAT FOR HUMANITY SALE SET FOR AUGUST; HARVARD POPS BAND TO HOLD SUMMER CONCERTS; EXTENSION SCHOOL PROVIDES OVERVIEW OF PROGRAMS; A.R.T. BRINGS SHAKESPEARE TO THE SQUARE; SUMMER SCHOOL CHORUS TO PERFORM; ‘KIDNEY KABARET’ LETS HARVARD FOLKS SING FOR CAUSE; DEADLINES FOR ONLINE AND FIRST PRINT ISSUE
If it's really true that we are what we eat, most of us should run, not walk, over to Harvard's first-ever Farmers' Market, to rehabilitate ourselves from the world of unhealthful eating and mediocre grocery store produce. Sponsored by the Food Literacy Project at University Dining Services, fresh, in-season vegetables and fruits, as well as wholesome baked goods, can be found at the market every Tuesday from 1 to 6 p.m. on the lawn between the Science Center and Memorial Hall.
French fries, other vegetable oil products help fuel recycling effort
Harvard Recycling and Waste Management fueled its truck with used vegetable oil from the Annenberg Hall kitchen this past Tuesday (Sept. 19) - marking a first for a Facilities Maintenance Operations (FMO) vehicle. According to recycling and waste management supervisor for FMO Rob Gogan, the oil performed "identical to diesel."
Gazette Print Archives
RSS Feed
© 2013 The President and Fellows of Harvard College