On average, Harvard dining halls serve 23,000 meals per day during the academic year, or 5 million meals annually. How all that food is grown and gathered therefore has far-reaching implications. Responding to concerns about climate change and environmental degradation, the mission of Harvard’s dining services organization—in operation since 1638—has evolved to reflect awareness of the impact of food choices and sources. A third of the Harvard University Dining Services (HUDS) budget is devoted to locally grown foods, which, depending on the season, make up 20 to 70 percent of the produce served in dining halls. And its sustainable seafood program aims to avoid the kinds of fishing practices that can cause widespread damage to marine ecosystems and habitats.
HUDS responds to the problem of overfishing through a “supply dictates demand” approach. “This model, where supply dictates demand, represents the only truly sustainable approach to eating habits,” explains HUDS director for culinary operations Martin T. Breslin. “We partner with small, local fishing boats right here in Boston. By featuring lesser-known species, like monkfish, skate, pollock, and ocean perch, we celebrate responsible fishing, help protect our oceans, and bring the absolute freshest seafood to our Harvard community.”
And there is an educational component: students can learn about the fisherman, vessel, and catch location of each meal through materials distributed in University dining halls. (Breslin is also a chef, and his “New England Monkfish with Lemon, Garlic, and Capers” recipe can be found here.)
Sustainability in Harvard dining services extends beyond the meal. All HUDS facilities compost pre-consumer food waste, and most also compost post-consumer waste. On average, the system diverts 26,500 pounds of food waste each week, or 583 tons annually. Salvageable perishable food is donated to the nonprofit Food for Free, helping to address food insecurity in Greater Boston.
To further reduce waste and raise student awareness, food waste audits are conducted in undergraduate dining halls. These audits have helped maintain plate waste at an average of just 1.6 ounces per person per meal, according to HUDS, which is a remarkably low figure for an institutional setting.
Beyond campus, HUDS participates in global forums and initiatives such as EAT-Lancet, the World Resources Institute’s Coolfood Pledge, and the United Nations Sustainable Development Goals, aligning its work with broader movements to improve food systems worldwide.
For Harvard Climate Action Week (September 15-21, 2025), cafes across campus will serve plant-forward meals that align with both human and planetary health goals as part of the Healthy Plates for People and Planet initiative organized by Susan Legere, senior program manager of the Zhu Center.
To illustrate what sustainable eating looks like in practice, Legere shared some tips for healthy and sustainable eating (Read more in “Nutrition for Health, Environment, and Society” by Jonathan Shaw and “Eating for the Holidays, the Planet, and Your Heart” by Olivia Farrar).
Tips for Sustainable Eating
Meal planning can help you avoid food waste, which is a significant source of methane emissions that contribute to climate change. Such mindfulness may also help with planning balanced meals (as demonstrated in the Healthy Eating Plate) that contribute to health goals and reduce the risk of disease.
Set aside cores, seeds, tops, and other food scraps while cooking. Save these “odds and ends” to make healthy vegetable broth.
Divert fewer food scraps from the landfill through backyard composting and using the compost to make healthy, nutrient-rich soil for use in the garden. Alternatively, use your city or town’s organic waste collection, hire a local composting company, or donate scraps to a local farm for their animal feed or compost pile. Reducing food waste ensures getting the most for every grocery dollar and makes the most of the food purchased. Proper food preparation and storage prolong food freshness and nutrient density.
A nutritious diet rich in fresh produce, whole grains, and pulses is a key component of cancer prevention. Eat the rainbow!
Transporting food long distances to suppliers and retailers creates pollution, which can increase cancer risk, and lengthens the time between harvest and consumption. Fresher food is more nutrient-dense.
Highly processed foods (those with a long shelf life and industrial ingredients not found in a home kitchen) can increase your risk of cancer. Fresh fruits and vegetables can be part of a delicious plan to follow a diet rich in whole, minimally processed foods.
Supporting local farmers through CSAs (community supported agriculture, a subscription plan to buy food directly from local farms) and farmer’s markets helps strengthen local food systems and the regional economy—a bulwark against the turbulence of market volatility and supply chain disruptions that can help ensure continued access to fresh, local produce as part of a healthy diet.
Both fresh-caught fish and canned fish (tuna, salmon, minced clams, sardines) can be an important part of a cancer-mindful diet. Supporting local fishermen and women helps strengthen your local food system and regional economy. Eating fresh, locally caught fish and other whole, minimally processed foods also reduces cancer risk.
