HARVARD DINING UPDATES MENU
Mike Buzalka
More variety and a greater focus on wellness and sustainability highlight offerings for the 2022-23 school year Upon her arrival on the
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 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. 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.
Harvard University campus in April 2021 as managing director of the oldest collegiate foodservice in the country, Smitha Haneef laid out a clear vision and priorities for transforming the Harvard University
Dining at Harvard: Welcome!
Dining Services (HUDS) hospitality experience. HUDS serves an average of 22,000 meals a day during the academic year totaling around five million annually. HUDS began the year in Residential Dining with several menu refinements, synthesized from student, faculty, management and culinary team inputs by Martin Breslin, Director for Culinary Operations. Among the enhancements were… • The salad bar received a makeover to make it a more complete, nutritious meal destination, becoming Greens & Grains with weekly suggested bowl constructions, such as the Big Apple or the Sesame Ginger Salmon. • The lunchtime deli bar now has greater variety, with ingredients for vegetarian and meat- based personally crafted sandwiches (such as Mesquite Tofu and Guacamole or Toasted Cage Free Egg Salad with Pickle 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.
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.
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