Food

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

Chef standing confidently with arms crossed, alongside a plated fish dish with herbs.

Sustainability on the Menu

Harvard’s sustainable meals program aims to support local farms, protect oceans, and limit waste.

by Olivia Farrar

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

People gathered at a long, outdoor dining table set with wine glasses, candles, and flowers.

Food Tours and More in Pioneer Valley Massachusetts

A local-food lovers’ paradise

by Nell Porter-Brown

Pouring the creamy “Sai Gon Latte” at Cicada Coffee Bar in Central Square

What Is the Best Breakfast and Lunch in Harvard Square?

The cafés and restaurants of Harvard Square sure to impress for breakfast and lunch.

by Nell Porter-Brown

An illustration of foods included in the portfolio diet.

Portfolio Diet May Reduce Long-Term Risk of Heart Disease and Stroke, Harvard Researchers Find

A little-known diet improves cardiovascular health through several distinct mechanisms. 

by Nina Pasquini

Panelists at the Harvard T. H. Chan School of Public Health spoke about cancer and nutrition

How to Prevent Cancer Through Nutrition

Expert advice for daily life

by Jonathan Shaw

Pistachio Filled Dates With Yogurt

Harvard executive chef Christopher Kelly shares his healthy recipes  

collage of arugula, dates, Fava beans, quinoa, beets

Warm Quinoa Salad With Roasted Fava Beans, Beets, Grapes, and Arugula

Harvard executive chef Christopher Kelly shares his healthy recipes

Apollonia Poilâne standing in front of rows of fresh-baked loaves at her family's flagship bakery

Her Bread and Butter

A third-generation French baker on legacy loaves and the "magic" of baking

by Nell Porter-Brown

Illustration of an apple being pushed from a platform into a sea of colorful microbes

You Are What (Your Microbes) Eat

Diet, cooking, and the human microbiome

by Veronique Greenwood