At-cost grocery pilot opens in Walker Memorial
TechMart store for students, now located on the second floor in Rebecca’s Café, was recommended by the Food Insecurity Solutions Working Group.
TechMart store for students, now located on the second floor in Rebecca’s Café, was recommended by the Food Insecurity Solutions Working Group.
Solutions grants will aid commercialization of novel MIT technologies to test water safety and improve agricultural productivity.
Spyce, a robot-assisted restaurant located in Boston, was invented to respond to a common MIT student desire: good, low-cost food.
Eleven principal investigators from six MIT departments will receive grants totaling over $1.3 million, overhead free, for research on food and water challenges.
Choices by consumers and farmers can help limit global warming, but climate change may also curtail those choices in the future.
Meal kits for “food deserts” and crowdsourced crop-pricing platform win Rabobank-MIT Food and Agribusiness Innovation Prize.
Company will install new management and rigorous quality reviews.
Climate Changed Symposium combines art and science to envision the global food system under climate change.
Move is intended to make the café more accessible to community members who seek more dining options during the day and evening.
Study projects likely impacts on food prices, bioenergy production, and deforestation.
Community members assessed the problem and generated ideas for addressing student hunger.
MIT economist David Atkin looks beneath the surface of global commerce.
Continuous-flow chemistry device used for drug production could find use in long-duration space missions.
Partnership between the Division of Student Life, undergrads, and grad students that enables guest swipe donations draws 673 donated meals in its first week.
Strain of intestinal bacteria can stop a high-salt diet from inducing inflammatory response linked to hypertension.