Setting the standard for sustainability in dining
Maseeh Hall's dining facility will be a model for new buildings.
New dining plan welcomes kosher to campus
Kosher meals to be offered in all dining halls for the first time.
The apple is king at Burton-Conner
Annual residence hall 'Apple Bake' offers delicious dishes with a healthy side of competition.
Two MIT retail dining locations cited among Top 10 most 'influential'
Boston Globe list includes Anna's, Clover Food Lab
The 6-percent solution
How corporations can reduce greenhouse-gas emissions through better planning.
Market research
A major South American city needs to rebuild its public food market. MIT researchers went on the ground to figure out how urban food systems work.
New dining venue opens with new Sloan building
The comprehensive 100 Main Marketplace offers everything from panini to pizza, Starbucks to salads.
More precise food-allergy diagnoses
It turns out that many people mistakenly think they have food allergies. A new technology aims to erase all doubt.
Reporter's Notebook: Even in the cold, Clover is hot
Campus food truck is filmed for upcoming TLC show
Mind, Hand — and Stomach: East Campus learns how to cook
Victoria Davenport, senior administrative assistant to the Dean for Student Life, offers her professional culinary skills in a cooking class for the students of East Campus.
One word: bioplastics
At a new plant in Iowa, MIT-rooted technology will use bacteria to turn corn into biodegradable plastics.
Good food nation
MIT researchers think America's obesity epidemic can be reversed via ‘foodsheds,’ in which healthier, more affordable food is produced and consumed regionally.
Against the common gouda
The government regulates how food is produced. MIT anthropologist Heather Paxson studies the rebellious cheese-makers who reluctantly adhere to those rules.
