Front-of-house managers dish out high-quality service
House dining hall heads digest feedback and optimize the on-campus dining experience.
Our complex food future and how to respond
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.
Community comes together for hot dogs and hoops
MIT staff, faculty and students pitch in to serve food donated by Bon Appétit.
Giving chickpeas a chance since 2008
Students, faculty and staff taste and compete in fifth annual Hummus Experience
Vegan chef and author dishes on healthy food and dining at MIT
3 Questions with a Bon Appétit chef visiting campus this week to showcase vegan cooking in the dining halls and dorm kitchens.
Green-thumbed graduate students create skyline oasis at McCormick
Residence hall rooftop transformed into garden, community space.
After dire diagnosis, yogurt CEO says organic farming offers realistic hope for U.S. food and nutrition
Stonyfield head talks about the industry at MIT Sloan.
Specialty stations add variety, flair to new dining program
Each dining hall offers unique options in House Dining system.
New House Dining program off to a great start
Students report high satisfaction with quality, variety and service.
In Profile: Heather Paxson
Anthropologist examines the ‘everyday ethics’ of everything from cheese making to motherhood.
Renovated dining halls will be ready to welcome students this fall
Completion of construction in Maseeh, Baker, Next, McCormick and Simmons set for August.
Waldman-Brown, Fulbright scholarship winner, to spend next year in Ghana
Recent graduate and public service fellow will teach the science of energy generation.