Our complex food future and how to respond
March 1, 2012Today’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.
Giving chickpeas a chance since 2008
January 25, 2012Students, faculty and staff taste and compete in fifth annual Hummus Experience
Vegan chef and author dishes on healthy food and dining at MIT
December 8, 20113 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
October 18, 2011Residence hall rooftop transformed into garden, community space.
After dire diagnosis, yogurt CEO says organic farming offers realistic hope for U.S. food and nutrition
October 3, 2011Stonyfield head talks about the industry at MIT Sloan.
Specialty stations add variety, flair to new dining program
September 27, 2011Each dining hall offers unique options in House Dining system.
Valuing the trees through the forest
September 8, 2011Competing demands for food, fuels, and forests
Making MIT’s (750-pound) sesquicentennial cake
June 9, 2011See the five-day process that started at Montilio's bakery in Brockton ended with the MIT150 sesquicentennial cake — all 750 pounds of it — being devoured at Toast to Tech.
June 6, 2011Graduate student Mario Bollini of Professor Daniela Rus' Distributed Robotics Lab is currently programming the PR2 robot to bake chocolate chip cookies.
Reilly joins Barilla Center for Food and Nutrition Advisory Board
May 24, 2011Will work with experts around the world to address global food issues
3 Questions: Executive Chef Jim Lachance on the new meal plan
April 26, 2011This native Texan talks about the new smoker — and his focus on fresh and local foods for the new House Dining program.
3 Questions: Charles Stewart on the new House Dining program
April 7, 2011An MIT professor and faculty Housemaster talks about the dining hall as the 'heart and soul' of his residence.
New meal plan to offer more dietary options and flexibility
March 11, 2011From athletes to vegetarians, kosher to vegan, revitalized House Dining program will broaden offerings for students.