NACUFS tours MIT Dining
The National Association of College & University Food Services visits the Institute before its annual conference.
The National Association of College & University Food Services visits the Institute before its annual conference.
In clinical trial, mixture developed at MIT appears to help overcome loss of connections between brain cells.
A growing population and rapid development will put a strain on land used to grow food over the next century. But if reforestation is used to avoid climate change it will create further strain, says a new MIT study.
MIT $100K competition runner-up LiquiGlide developed out of Varanasi group
New sensor can accurately measure fruits’ ripeness, helping prevent loss of produce from spoilage.
House dining hall heads digest feedback and optimize the on-campus dining experience.
Today’s global challenges will significantly affect how we grow our food. But these challenges are so complex and intertwined that response measures require collaboration and a broad, integrated lens.
MIT staff, faculty and students pitch in to serve food donated by Bon Appétit.
Students, faculty and staff taste and compete in fifth annual Hummus Experience
3 Questions with a Bon Appétit chef visiting campus this week to showcase vegan cooking in the dining halls and dorm kitchens.
Residence hall rooftop transformed into garden, community space.
Stonyfield head talks about the industry at MIT Sloan.
Each dining hall offers unique options in House Dining system.
Students report high satisfaction with quality, variety and service.