Harvard University Dining Services | LinkedIn (original) (raw)

Food and Beverage Services

Cambridge, MA, MA 635 followers

Self-operated dining (residential, retail and catering) for the Harvard community

Discover all 51 employees

About us

A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates. Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. Our team has a genuine passion for food and a commitment to a diverse, delicious, nutritious and sustainable food and beverage programs around which community at this bustling institution can be forged. Beyond simple foodservice, HUDS dining halls, cafes and events are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications. HUDS is the oldest collegiate foodservice in America and is a self-sustaining department of Harvard University. We are also one of the largest collegiate food service operators, proudly serving an average of 22,000 meals a day during the academic year and 5 million meals annually, with a staff that is more than 500 individuals strong. Our mission: HUDS nourishes and supports the students, faculty, staff and guests of Harvard by creating experiences that foster friendship, encourage learning, and cultivate community. Our menu philosophy: selections that celebrate diverse cuisines, address varied tastes and dietary needs, and support our local food system and economy. We develop menus based on the guidance of the Harvard T. H. Chan School of Public Health Dept of Nutrition, featuring fruits, vegetables, whole grains and healthy proteins (including plant proteins) as the center of our menus. HUDS believes food unites us across diverse experiences, cultures, values and needs. As such, our menu includes opportunities for celebration, exploration, indulgence, well-being and connection.

Industry

Food and Beverage Services

Company size

501-1,000 employees

Headquarters

Cambridge, MA, MA

Type

Nonprofit

Founded

1636

Specialties

foodservice, hospitality, college, catering, retail, catering, sustainability, and dining

Locations

Employees at Harvard University Dining Services

Updates

Last night, @foodforfreeorg generously recognized @harvard with its first ever Community Partnership Award. HUDS’ Managing Director Smitha Haneef accepted the award on behalf of the hundreds of staff members and students who help save delicious, healthy excess food for our neighbors in need.
Twice a year, leading nutrition researchers from Harvard T.H. Chan School of Public Health’s Department of Nutrition present their current work to the Nutrition Round Table (NRT), a collective of philanthropists and food systems practitioners. The NRT explores opportunities to connect research to practical applications for improving societal nutrition. On October 1, Harvard University Dining Services (HUDS) was honored to join the NRT to demonstrate their influence on HUDS’ menus, starting with a luncheon framed by the Planetary Health Diet advanced in the EAT Lancet Report. The program started with a lunch designed by Martin Breslin , Director for Culinary Operations. With dishes such as Sorghum Salad, New England Kelp Salad, Roulade of Salmon and Whole Wheat Soda Bread, the meal prioritized vegetables and fruits, whole grains, and lean proteins, especially seafood. Frank Hu , Frederick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition noted, “I’d like to extend my sincere thanks to the HUDS team for their superb work. The food was not only healthy and delicious but also beautifully presented and environmentally friendly.” HUDS’ Managing Director, Smitha S Hari, then highlighted how those core nutritional values and priorities appear in the much larger food experience of the Harvard community, where HUDS serves 23,000 meals a day to undergraduates, professional school students, faculty, staff, and guests. Featured examples include the Greens & Grains bowl stations at the undergraduate dining halls, which have expanded student consumption of vegetables and whole grains; plant proteins at the center of the plate, such as the Harvard Kennedy School’s breakfast option of chickpeas and spinach; shifting towards plant-based dairy, such as the provision of oat milk soft serve; and the use of local, biodiverse, seasonal ingredients, as featured in Delish! Dishes at the College. The meeting included a demonstration of razor clam cooking led by Christopher Kelly, Executive Chef at Harvard Chan School.
Coffee and cookies? Yes, please! Recently promoted managers got the opportunity to meet with Smitha Haneef, managing director, to share their trajectory into the position and offer support to others in their cohort. Join us in congratulating them on their achievement! From L to R: Jeff Lopez, Nicole Nguyen, Rosana Belkheira, Joe Iovino, Ashley Ayuso, Chris Kelly, Smitha Haneef, Paula Gaughan, Lillian Murnane, and Arlene Richburg.
Chef Bryant is constantly challenging himself and bringing amazing flavor experiences to our students. Our culinarians create a daily Delish! dish - a small bit of something unique, and typically plant-forward - that stretches their creativity and invites you to step out of your flavor comfort zone!

Senior Chef de Cuisine Harvard University Dining Services
2mo
Sometimes simple is best. Rice wine vinegar roasted grapes, orange zest, and locally sourced basil on a house made crostini. Crunchy, salty, sweet, tangy, with a hint of bitter front the orange, and an amazing finish from the basil.
We’re back in the full academic swing, but before we re-opened all our undergraduate dining halls, a great many members of the 300+ team members who make the undergraduate dining experience possible gathered to preview the year ahead. The team discussed the various changes to the program and menu, talked through the life of a Harvard student today and the role of dining in those busy lives, and also reviewed some vital employee benefits, including the Harvard Bridge program. It was an energizing start to the school year!
Every year Harvard invites its first year students to participate in a service activity all on the same day. We hosted this great group from the Class of 2028 to plate up meals and food for donation to our partners at Food For Free . We made 149 meals, plus bagged some extra fried rice and vegetables. Great to meet you!
Chef Martin Breslin, Director of Procurement Jeffrey Lipson and members of HUDS' culinary team visited our partners at Costa Fruit & Produce today. Costa is invaluable in our work to purchase and support local farmers and food artisans. Thanks to Manny, Brad, Jim and the rest of the team for showing us your fresh ideas!
Harvard University Dining Services Job Fair Wednesday, July 10, 1:30-4pm Thursday, July 11, 8:30am-Noon Location: 1737 Cambridge Street, Cambridge, MA Minimum starting salary of $25/hour - Harvard University Dining Services (HUDS) is hiring culinary and kitchen/utility professionals for part- and full-time positions. Join us for a job fair and launch your Harvard career. Bring your resume, complete an application and have an immediate interview. Harvard offers comprehensive benefits (health, dental, vision, transit, retirement and more). Openings for: Assistant Cook General Cook Kitchenperson (Utility) Person Limited Customer/General Service opportunities
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Harvard University Dining Services | LinkedIn (original) (raw)

Food and Beverage Services

Cambridge, MA, MA 635 followers

Self-operated dining (residential, retail and catering) for the Harvard community

About us

Locations

Employees at Harvard University Dining Services

Updates

Join now to see what you are missing

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