Category Archives: How HUDS works

Meet the Meal: surveys, student feedback, and vocal minorities

Harvard University Dining Services runs a complex operation. In this web series, the Food Literacy Project will be interviewing different members of the Harvard University Dining Services, with one primary goal: provide more transparency in how food reaches your plate … Continue reading

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Unpacking local tomatoes

Half a million plants grow inside Backyard Farms’ 42 acres of greenhouse.¬†Photo credit: Stacey Cramp, New York Times At HUDS, the policy is to buy locally whenever possible. Our purchasing department spends significant time identifying new local partners and sustaining … Continue reading

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Steps Toward Sustainable Seafood

In an article published recently, the Harvard Gazette addresses how Harvard University Dining Services maintains a sharp focus from ocean to plate, adjusting its menu while working through a set of complex challenges. Click here to view the full article … Continue reading

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What can Harvard learn from FreshDirect?

(Lafayette Shopping Center, Mies Van der Rohe, Harvard Loeb Design Library) Cambridge, MA doesn’t have a FreshDirect, but this NY Times story on FreshDirect¬†did a nice job of illustrating many of the purchasing complexities present in an institutional dining system. … Continue reading

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How can a dining service that serves 25,000 meals a day source from a garden on a tenth of an acre?

How can a dining service that serves 25,000 meals a day source from a garden on a tenth of an acre? Here at the Food Literacy Project, we’ve toyed with ways that students can have a hand in the food … Continue reading

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