Food

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

The 6-percent solutionHow corporations can reduce greenhouse-gas emissions through better planning.

Market researchA 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 buildingThe comprehensive 100 Main Marketplace offers everything from panini to pizza, Starbucks to salads.

MIT Medical takes the 'Breakfast Challenge'

More precise food-allergy diagnosesIt 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 hotCampus food truck is filmed for upcoming TLC show

Mind, Hand — and Stomach: East Campus learns how to cookVictoria 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: bioplasticsAt a new plant in Iowa, MIT-rooted technology will use bacteria to turn corn into biodegradable plastics.

Good food nationMIT 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 goudaThe government regulates how food is produced. MIT anthropologist Heather Paxson studies the rebellious cheese-makers who reluctantly adhere to those rules.