Food

Community comes together for hot dogs and hoopsMIT staff, faculty and students pitch in to serve food donated by Bon Appétit.

Sustainable approaches to reducing food waste in India

Giving chickpeas a chance since 2008Students, faculty and staff taste and compete in fifth annual Hummus Experience

Vegan chef and author dishes on healthy food and dining at MIT3 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 McCormickResidence hall rooftop transformed into garden, community space.

After dire diagnosis, yogurt CEO says organic farming offers realistic hope for U.S. food and nutritionStonyfield head talks about the industry at MIT Sloan.

Specialty stations add variety, flair to new dining programEach dining hall offers unique options in House Dining system.

New House Dining program off to a great startStudents report high satisfaction with quality, variety and service.

In Profile: Heather PaxsonAnthropologist examines the ‘everyday ethics’ of everything from cheese making to motherhood.

Find fresh produce on campusMIT Produce Market open Tuesdays at East Campus

Renovated dining halls will be ready to welcome students this fallCompletion of construction in Maseeh, Baker, Next, McCormick and Simmons set for August.

Waldman-Brown, Fulbright scholarship winner, to spend next year in GhanaRecent graduate and public service fellow will teach the science of energy generation.

Making MIT’s (750-pound) sesquicentennial cakeSee 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.

Campus food trucks among Boston's bestSome of the area's best meals on wheels park at MIT.

Cookies, anyone?Graduate student Mario Bollini of Professor Daniela Rus' Distributed Robotics Lab is currently programming the PR2 robot to bake chocolate chip cookies.

Free pancakes make for happy studentsMIT faculty and staff serve up flapjacks for finals

A buffet of options coming for House DiningExciting array of new food stations, new cuisines — and old favorites — coming to the dining halls.

3 Questions: Executive Chef Jim Lachance on the new meal planThis 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 programAn MIT professor and faculty Housemaster talks about the dining hall as the 'heart and soul' of his residence.

The Howard Dining Hall to open in SeptemberAnonymous donor names state-of-the-art dining facility

New meal plan to offer more dietary options and flexibilityFrom athletes to vegetarians, kosher to vegan, revitalized House Dining program will broaden offerings for students.

Dining evaluation teams conduct site visitsStudents, faculty housemasters and staff travel to other universities to evaluate dining vendors.

Search for a new dining vendor underwayStudents and housemasters helping to evaluate companies that seek to operate the new House Dining system.

Test kitchen, MIT-styleStudents in this year’s product-engineering class serve up food-related innovations.

Setting the standard for sustainability in diningMaseeh Hall's dining facility will be a model for new buildings.

New dining plan welcomes kosher to campusKosher meals to be offered in all dining halls for the first time.

The apple is king at Burton-ConnerAnnual 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