Food

From dining hall transformations to food policy and campus cuisine, find Harvard’s take on what’s on the table.

Illustration of a head in a cloud of oranges

Can an Orange a Day Stave off Depression?

A research study digs into the gut microbiome.

by Erin O’Donnell

Elegant bar with glass shelves stocked with liquor bottles, three cane-back chairs, and hanging pendant lights.

Restaurant Recommendations Cambridge 2025

Tastes from Cambridge’s eclectic restaurants

by Nell Porter-Brown

Sunlit library room at the Boston Atheneum

The New Boston Athenaeum

Find “the joy of discovery and power of this unique place.”

by Nell Porter-Brown

Silhouettes of a person aging from infant to elderly, with healthy foods and supplements emerging from capsules in the foreground.

Can Multivitamins Reduce Cancer Risk and Slow Memory Loss?

The scientific evidence on vitamin supplements and age-related health decline

by Olivia Farrar

Farmer harvesting rice in a flooded paddy field, with others working and observing in the background.

Sustainability and Food Production in Africa

Improved agricultural practices could cut methane emissions to zero.

by Nina Pasquini

A yellow non-alcoholic cocktail made from organic ingredients

Orchard Elixir by Mixologist Willa Van Nostrand

An orchard elixir mocktail for the holidays—healthy, festive, and organic

A squash, scooped, with a barley dish inside

Barley recipe (Orzotto)

Climate- and heart-friendly barley with crunchy chickpeas & almonds topped with balsamic vinegar

Eating for the Holidays, the Planet, and Your Heart

“Sustainable eating,” and healthy recipes you can prepare for the holidays.

by Olivia Farrar

Library looking room with bookcases and a red sofa and accent chairs

Urban Enchantment

Spend a holiday overnight in the city, with teas, trees, and festive toasts.

by Kara Baskin

I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu) Recipe

Nisha Vora's super savory grated tofu recipe

Collage of Chef Nisha Vora in the kitchen preparing a dish, a bowl of sticky coconut-milk-braised tofu over rice, and a plate of buttermilk-fried “chicken” with cornbread and dilly slaw.

From Harvard Law Books to Vegan Cookbooks

Nisha Vora’s vegan journey

by Claire Zulkey