Featured series 
Tag: Harvard University Dining Services
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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
A feast for the eyes, sort of
A panel of experts explored the various ways in which the history of food in art tells a story of creativity and craftsmanship during a recent virtual talk sponsored by the Harvard Art Museums and presented in partnership with the Food Literacy Project at Harvard University Dining Services.
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Nation & World
Helping to feed the community
Harvard University Dining Services has emptied its freezers and storerooms to provide food to area nonprofit grocery programs.
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Nation & World
From sea to dining hall table
A partnership between a local fish wholesaler and Harvard University Dining Services puts fresh seafood on students’ and faculty members’ plates twice a week.
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Nation & World
Food programs grow as Harvard cooks up new ideas
The University donates an average of 2,600 pounds of food each month to help feed the area’s hungry. Much of it comes as meals prepared by Harvard students.
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Nation & World
For freshmen, food for thought
Campus food experts say the first year in college is a time for change at the dining table as well as in the classroom.
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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
Harvard’s efforts to feed the hungry recognized
Harvard University Dining Services’ Crista Martin was named a Cambridge Food Hero at City Hall last week. She shared the award with Food for Free’s Executive Director Sasha Purpura.
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Nation & World
A dearth of nutrition in school lunches
About 200 people interested in improving the quality of meals served in America’s public schools gathered at Harvard to discuss topics ranging from getting wholesome food into schools to institutional barriers.
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Nation & World
Making the most of meals
Harvard University recently launched an effort to address chronic hunger among its neighbors in Cambridge and Boston by partnering with the local nonprofit Food for Free to donate nearly 2,000 nutritious meals each week to families in need.
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Nation & World
The case of the disappearing dishes
Undergraduate and graduate students took part in jDesign, a four-day, hands-on Wintersession workshop that harnessed student energy and creativity to tackle real-world design problems — in this case, the loss of dishware from the University’s dining halls.
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Nation & World
Weather doesn’t affect ice cream consumption
As July — National Ice Cream Month — winds down, the National Weather Service shows Cambridge’s temperatures going back up, so chances are you’ll find someone from the Harvard community dipping into a frozen delight. At Harvard, ice cream is a year-round staple.
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Nation & World
Market time
A wide range of regional vendors participate in Harvard farmers markets in Allston and Cambridge.
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Nation & World
A loss close to home
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.
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Nation & World
Hallmarks of healthy eating
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…
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Nation & World
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.
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Nation & World
Empty Bowls to fill coffers
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.
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Nation & World
Straight from the farm
Harvard welcomed back farmers’ markets in Allston and Cambridge.
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Nation & World
Feeding a bigger family
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.
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Nation & World
A cuisine reigns supreme
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.
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Nation & World
‘Food Is Like Fashion’
Martin Breslin, the Dublin-born director of culinary operations at Harvard’s Dining Services, lives for food.
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Nation & World
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.
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Nation & World
In brief
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…
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Nation & World
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.”