enchiladas while HUDS partnered with the Center for African Studies to bring forward students’ personal, plant-based recipes, like Bariis Iskukaris (Somali Rice) during World Food Day. Meanwhile, this past fall also saw the launch of a new meal plan for graduate students called GradPlus that features an expanded offering of campus cafe locations and extends to Harvard Extension School students. It allows students to purchase a declining balance meal plan with $400 allotted for the fall semester and $500 allotted for the spring semester, and also includes a 10% discount for any purchase made with the meal plan, which can be used at six HUDS cafes, located at Harvard Law School, Harvard Kennedy School, the Science and Engineering Complex, Harvard Divinity School, the School of Public Health, and the Graduate School of Arts and Sciences.
Chips and Tomato) and an option for students to make a panini with the nearby panini press. • At lunchtime a daily chef-crafted, biodiverse, small-bite fruit or vegetable dish, called Delish!, now allows the culinary team to showcase their skills and the local bounty. Dishes have included a fennel salad with wild Maine blueberries, roasted brussels sprouts with miso soy, sesame and chili flakes, or Latin-spiced fried green tomatoes with salsa fresca. • Global Bistro Bowls have been available on Thursdays, offering a restaurant-style dish that weekly celebrates a different world cuisine, be it a French bouillabaisse, a Caribbean Sancocho, or an Ethiopian Doro or Misir Wat. • Dessert got an upgrade on week-nights to feature a sweet treat centered on fruit, giving students a chance to tailor the level of their indulgence. In addition, HUDS is supporting students with special dietary needs to ensure that they can enjoy full participation in the community as Campus Dietitian Karen Jew creates individualized plans based on each student’s unique needs, ensuring access to a healthy, inclusive experience. To supplement the regular seasonal cycle menu, HUDS also laid out events for each month that allow it to engage with and celebrate the university’s diverse community through food. LatinX heritage month featured chef-inspired arepas, ceviche, street tacos and
Venison Stew served during the Native American Month celebration
Bariis Iskukaris HUDS partnered with the the university’s Center for African Studies to bring forward students’ personal, plant- based recipes like Bariis Iskukaris (Somali Rice) dish during World Food Day.
Harvard Dining will be featured in March as FM’s Innovator of the Month on the FM website with a full profile feature exploring the program’s forays into healthy, sustainable menus and operational protocols.
Mike Buzalka is executive features editor of Food Management and has served the magazine in this capacity since 1998. Before that, he was executive editor of The Foodservice Distributor magazine. Mike covers news, operations, management and supply chain issues for the magazine. Food Management Mike Buzalka, Executive Features Editor
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