As exams end and we ready ourselves for the holiday break, I want to extend my thanks for a great first semester. Your active feedback in the undergraduate dining program is vital. You share your comments freely, offer constructive criticism, and participate in the many events and committees that help shape HUDS.
Some of you will return to us for J-Term. As a reminder, you must be approved to be on campus for J-term in order to dine with us. All meals will be served at Annenberg Dining Hall, and shuttles have been coordinated to make this commute easier. The regular dining program will not include bag meals, Brain Break, or FlyBy. Dates and hours of operation are as follows:
January 2 - 9, 2010
• No Breakfast Meal
• Lunch: Noon-2pm
• Dinner: 5-7pm
January 10 - 22, 2010
• Breakfast: 7:30-10am
• Lunch: Noon-2pm
• Dinner: 5-7pm
For the remainder of you, we look forward to your return over the weekend of January 22. You can join us for dinner on that date at Annenberg, or resume meals when your House operations re-open (per the calendar at http://www.dining.harvard.edu/residential_dining/halls_dates.html).
My warmest holiday wishes to you all!
Thursday, December 17, 2009
Wednesday, November 18, 2009
Residential Dining Survey Summary
Thanks to the 2,659 undergraduates and House affiliates who responded in our Fall 2009 Residential Dining Satisfaction Survey. This represents a 40% response rate (very strong), equally distributed across class years. Such a high response rate assures us that the feedback is statistically valid, and when comments are viewed as a whole they reflect the majority opinions.
The survey breakdown is as follows: Overall satisfaction with the dining program is at 3.72 out of 5. This is down 4% from the Fall 2008 score of 3.85. We find it most accurate to compare the scores seasonally, because this gives us a true read of menus and services against their like experiences from prior years.
Likewise, the individual categories all show a slight down-trend from last fall – anywhere from 1-5% (see below).
I believe this slight downturn is a reflection of student feelings about the change in the dining program, a result of the economic impact on our services.
Speaking directly to the change in breakfast service, we saw that 4% of respondents commented negatively on the removal of hot grill items from the weekday House breakfast menu. I am sharing this feedback as part of a larger series of discussions currently taking place around service changes. As you know, the Idea Bank generated a number of comments related to dining. Last week I met with the working group reviewing those comments, and I provided them a baseline understanding of HUDS’ operations, funding, and history related to the undergraduate dining program. I have shared this same information with the Undergraduate Council Dining Advisory Committee, and next Monday evening will share it with the entire UC. My hope is that this information will help these various bodies make informed recommendations about dining that reflect a broad base of student perspectives.
Back to the survey! Top priorities remain consistent, with satisfaction driven by:
Perception of taste is most positively impacted because:
This feedback helps us to refine our presentation and preparation of the food. As such, we’ll be working more to share samples of new items, and pay even closer attention to how we plate and season the food.
55% of respondents are not interested in seeing and eating more meatless entrees for sustainability reasons. As such, we’ll keep the balance of entrees as it currently exists (1 vegetarian or vegan at each meal). That said, we met with a focus group of vegetarian and vegan diners, and as a result will develop some new entrees, with greater emphasis on proteins beyond tofu. We’ll also work to make more of the soups vegan-friendly, and may even introduce some vegan desserts. We’ll also share menu ideas and do-it-yourself combos at a new site on our home page: http://www.dining.harvard.edu/vegvgn
A bit more menu feedback:
Favorite ethnic cuisines
And finally, we see that 12% of participants now self-identify as having a food allergy, intolerance, or special dietary need, with 6% being lactose intolerant. This is up 4% from the last time we asked this question 5 years ago, and is a trend we’ve experienced as we work to address individual concerns.
Other key findings/themes:
To address the survey feedback, we’ll make some immediate menu changes:
Many other comments will be addressed through the Winter cycle menu, which begins in January. At that point, you’ll see:
Please accept my best wishes for the holiday season.
The survey breakdown is as follows: Overall satisfaction with the dining program is at 3.72 out of 5. This is down 4% from the Fall 2008 score of 3.85. We find it most accurate to compare the scores seasonally, because this gives us a true read of menus and services against their like experiences from prior years.
Likewise, the individual categories all show a slight down-trend from last fall – anywhere from 1-5% (see below).
I believe this slight downturn is a reflection of student feelings about the change in the dining program, a result of the economic impact on our services.
Speaking directly to the change in breakfast service, we saw that 4% of respondents commented negatively on the removal of hot grill items from the weekday House breakfast menu. I am sharing this feedback as part of a larger series of discussions currently taking place around service changes. As you know, the Idea Bank generated a number of comments related to dining. Last week I met with the working group reviewing those comments, and I provided them a baseline understanding of HUDS’ operations, funding, and history related to the undergraduate dining program. I have shared this same information with the Undergraduate Council Dining Advisory Committee, and next Monday evening will share it with the entire UC. My hope is that this information will help these various bodies make informed recommendations about dining that reflect a broad base of student perspectives.
Back to the survey! Top priorities remain consistent, with satisfaction driven by:
- Taste of Food
- Freshness of Food
- Cleanliness of Plates & Utensils
Perception of taste is most positively impacted because:
- “I’ve tried it before and liked it” – 51%
- “It looked tasty” – 48%
- “Perfectly seasoned” – 35%
- “It smelled great” – 35%
This feedback helps us to refine our presentation and preparation of the food. As such, we’ll be working more to share samples of new items, and pay even closer attention to how we plate and season the food.
55% of respondents are not interested in seeing and eating more meatless entrees for sustainability reasons. As such, we’ll keep the balance of entrees as it currently exists (1 vegetarian or vegan at each meal). That said, we met with a focus group of vegetarian and vegan diners, and as a result will develop some new entrees, with greater emphasis on proteins beyond tofu. We’ll also work to make more of the soups vegan-friendly, and may even introduce some vegan desserts. We’ll also share menu ideas and do-it-yourself combos at a new site on our home page: http://www.dining.harvard.edu/vegvgn
A bit more menu feedback:
Favorite ethnic cuisines
- Italian
- Indian
- Chinese
- Mexican
- Japanese
- Thai
- Chicken parmesan
- Gnocchi with sage and squash
- Red spiced chicken
- Chicken fingers
- Popcorn chicken
- Pad thai
- Squash (though this and mussels also score relatively well in the favorites)
- Mussels
- Meatloaf
- Asian dishes
- Fish, especially salmon (preparations other than fried)
- Sushi
- Steak
- Indian food
- Potstickers or Chinese dumplings
And finally, we see that 12% of participants now self-identify as having a food allergy, intolerance, or special dietary need, with 6% being lactose intolerant. This is up 4% from the last time we asked this question 5 years ago, and is a trend we’ve experienced as we work to address individual concerns.
Other key findings/themes:
- There were many requests for specific varieties of fruits or vegetables, and more varied preparations of “new” fruits and vegetables
- Many of the least favorite foods are also those things that should be on the menu – but prepared more authentically. For example, respondents don’t like how we make pad thai, but it is requested often. People would rather see simple preparations executed well than complicated but un-authentic dishes.
- And we note a need to balance menu offerings so there’s always something healthy paired with something less healthy – for example we should serve pizza and chicken wings at the same meal.
To address the survey feedback, we’ll make some immediate menu changes:
- Replacing Saturday Sticky Rice Bar with Curry & Naan for the balance of this calendar year (starting 11/21)
- Removing pad thai and General Gao’s Chicken from the menu for the time being while we refine these recipes for greater authenticity
- Adding some baked and grilled fish preparations to the menu, starting with Herb Baked Salmon for lunch on November 20th
- Separating menu items for a balance between healthy and indulgent items
- vegetarian and chicken potstickers at dinner
- pepper-steak at dinner
- weekly fruit special – something unusual and seasonally appropriate
- and varied vegetables and preparations, including leafy greens (sautéed and braised) and roasted root vegetables
Many other comments will be addressed through the Winter cycle menu, which begins in January. At that point, you’ll see:
- A Korean night monthly
- Two new MYO stations (Mediterranean “Metza” with such foods as baba ghanoush, olives, pita, and more; and Indonesian Gado Gado, a vegetable salad served with a peanut sauce dressing)
- More stews and comfort-style foods
- And more of those items already noted for immediate integration.
Please accept my best wishes for the holiday season.
Thursday, October 22, 2009
Celebrating Sustainability
One year ago today, the Harvard community joined with President Faust in making a significant commitment to reduce Harvard’s greenhouse gas emissions – 30% by 2016. This commitment is a core value for HUDS. We are committed to purchasing and operational practices and menu choices that sustain the health and well-being of the environment, communities, and the people producing and eating food.
To that end we spend approximately 25% of our food budget on local ingredients (when their quality and cost is comparable to other sources). We recycle and compost, and encourage people to reduce their tray waste. We seek operational efficiencies, such as exhaust hood controls that cut electricity usage for that appliance by half, and save thousands of dollars. And we encourage our staff and our dining guests to engage in the community effort to become more sustainable, whether it be through a “lights-off” campaign in the storeroom or re-usable mug program for beverages to go.
Tonight’s dinner in all the residential dining halls (including Dudley Café and Cronkhite Dining Room) is one such engagement effort. At the Sustainable Dinner you’ll enjoy foods that are grown or sourced locally, managed responsibly with regard to the environment, and require less natural resources to grow. See a map of our food sources here.
This week you might also have enjoyed a smaller taste of this in the retail locations, where we have a Make Mine Local lunch special of homemade soup, a crusty roll, an apple and milk. Today’s pumpkin gingered soup, for example, is not to be missed.
And next week, we’ll have two guests to share their point of view on sustainable food. Dr. Eric Chivian ‘64 (Lowell), MD ‘68, founder and Director of the Center for Health and the Global Environment at Harvard Medical School, will be at Lowell House on Oct 26 for dinner to discuss his Pairidaeza Farm, an almost fully organic orchard in central Massachusetts growing heirloom apples, peaches, pears, apricots, plums, cherries, and grapes.
Cookbook author and chef Mollie Katzen will visit several points on campus through the week to share how many countries and cultures feature “Protein as a Condiment”, moving meat from the center of the plate to a complementing role for vegetables, fruits, beans and grains, which has both nutritional and environmental benefits. Follow us on Twitter to track Mollie’s talks.
The past year has been one of remarkable change and transformation, but one thing is certain: we remain committed to this vital goal of reduced greenhouse gas emissions, and look forward to engaging with you in the day-by-day working of making Green the new Crimson.
To that end we spend approximately 25% of our food budget on local ingredients (when their quality and cost is comparable to other sources). We recycle and compost, and encourage people to reduce their tray waste. We seek operational efficiencies, such as exhaust hood controls that cut electricity usage for that appliance by half, and save thousands of dollars. And we encourage our staff and our dining guests to engage in the community effort to become more sustainable, whether it be through a “lights-off” campaign in the storeroom or re-usable mug program for beverages to go.
Tonight’s dinner in all the residential dining halls (including Dudley Café and Cronkhite Dining Room) is one such engagement effort. At the Sustainable Dinner you’ll enjoy foods that are grown or sourced locally, managed responsibly with regard to the environment, and require less natural resources to grow. See a map of our food sources here.
This week you might also have enjoyed a smaller taste of this in the retail locations, where we have a Make Mine Local lunch special of homemade soup, a crusty roll, an apple and milk. Today’s pumpkin gingered soup, for example, is not to be missed.
And next week, we’ll have two guests to share their point of view on sustainable food. Dr. Eric Chivian ‘64 (Lowell), MD ‘68, founder and Director of the Center for Health and the Global Environment at Harvard Medical School, will be at Lowell House on Oct 26 for dinner to discuss his Pairidaeza Farm, an almost fully organic orchard in central Massachusetts growing heirloom apples, peaches, pears, apricots, plums, cherries, and grapes.
Cookbook author and chef Mollie Katzen will visit several points on campus through the week to share how many countries and cultures feature “Protein as a Condiment”, moving meat from the center of the plate to a complementing role for vegetables, fruits, beans and grains, which has both nutritional and environmental benefits. Follow us on Twitter to track Mollie’s talks.
The past year has been one of remarkable change and transformation, but one thing is certain: we remain committed to this vital goal of reduced greenhouse gas emissions, and look forward to engaging with you in the day-by-day working of making Green the new Crimson.
Monday, September 28, 2009
Community & Taste
By now, your classes and sections are set, all the suitcases and boxes in your room are unpacked, and you have begun to settle into the daily routine of academia and activities.
HUDS is settling in as well, learning your names and your preferences. Over the course of the year, we will closely explore the areas these exemplify with you – community and taste, respectively.
Community is the driving force behind Harvard’s House Life, and the dining program is organized to support and foster that. The unlimited meal plan exists to ensure that no one is ever excluded from the dining hall (a value re-affirmed by the Committee on House Life just a few years ago). As such, the dining hall becomes a place to feel at home, and to share your own experiences and those of others. In the coming months, for example, we’ll familiarize many of you with New England’s seasonal flavors, farmers and food artisans. A great starting point for that is the weekly Farmers’ Market at Harvard, held every Tuesday outside Memorial Hall from 12:30-6:00pm.
You have also identified taste as the most important factor impacting your satisfaction with the dining experience. “Taste” is a multi-faceted word that can mean the act of sampling something, the perception of flavor, or the distinction of liking (as in, “it was to my taste”). Regardless of the part of speech, it is the unique and personal interpretation of food. We may be programmed at the outset to like certain flavors, but what satisfies us is a complex mixture of genes, senses (including smell, sight and feel), culture, social norms, and a range of influences from political to economic.
To that end, we’ll explore taste through seasonality, nutrition, culture (yours, your peers, and our staff) and more. Every Thursday night, as dining hall chefs do their Chefs’ Tastings, you will be invited to try something new or different. And with the Healthy Eating Pyramid nutrition education stations in every dining hall, you can consider how to incorporate those tenets into a tasty daily diet (for example, have you tried steel cut oats or brown rice? Both are healthy alternatives to the traditional, more processed rolled oats or white rice.)
Finally, it is important to us that you be able to share your feedback, ask questions, and engage with HUDS to help shape the menu and your dining hall experience. Your local dining managers and staff are the best first source for information. But we want to be where you are, and often that’s on the computer. So, be sure to check out:
With warmest wishes for a tasty fall,
Ted Mayer
HUDS is settling in as well, learning your names and your preferences. Over the course of the year, we will closely explore the areas these exemplify with you – community and taste, respectively.
Community is the driving force behind Harvard’s House Life, and the dining program is organized to support and foster that. The unlimited meal plan exists to ensure that no one is ever excluded from the dining hall (a value re-affirmed by the Committee on House Life just a few years ago). As such, the dining hall becomes a place to feel at home, and to share your own experiences and those of others. In the coming months, for example, we’ll familiarize many of you with New England’s seasonal flavors, farmers and food artisans. A great starting point for that is the weekly Farmers’ Market at Harvard, held every Tuesday outside Memorial Hall from 12:30-6:00pm.
You have also identified taste as the most important factor impacting your satisfaction with the dining experience. “Taste” is a multi-faceted word that can mean the act of sampling something, the perception of flavor, or the distinction of liking (as in, “it was to my taste”). Regardless of the part of speech, it is the unique and personal interpretation of food. We may be programmed at the outset to like certain flavors, but what satisfies us is a complex mixture of genes, senses (including smell, sight and feel), culture, social norms, and a range of influences from political to economic.
To that end, we’ll explore taste through seasonality, nutrition, culture (yours, your peers, and our staff) and more. Every Thursday night, as dining hall chefs do their Chefs’ Tastings, you will be invited to try something new or different. And with the Healthy Eating Pyramid nutrition education stations in every dining hall, you can consider how to incorporate those tenets into a tasty daily diet (for example, have you tried steel cut oats or brown rice? Both are healthy alternatives to the traditional, more processed rolled oats or white rice.)
Finally, it is important to us that you be able to share your feedback, ask questions, and engage with HUDS to help shape the menu and your dining hall experience. Your local dining managers and staff are the best first source for information. But we want to be where you are, and often that’s on the computer. So, be sure to check out:
- www.dining.harvard.edu for program information, menus, nutrition info, ingredients, and online feedback forms
- twitter.com/HUDSInfo for quick details about events, promotions or helpful updates
- the Harvard University Dining Services group on Facebook, to inspire dialogue and community about food
- the fall Satisfaction Survey (issued in late October) which invites you to rate your experience, share menu ideas, and shape how and what we communicate with you.
With warmest wishes for a tasty fall,
Ted Mayer
Monday, August 31, 2009
Welcome!
It’s great to see the campus so active again, and to have you back at our tables.
The change in breakfast service is probably the most anticipated aspect of dining this fall. In making changes to the breakfast program, the College and HUDS considered opportunities for savings, the impact on House life, maintaining good nutrition, and providing a diverse selection of menu items. The new breakfast menu and service structure provides good nutrition (endorsed by Harvard University Health Services) and a balanced and diverse set of options for a broad range of tastes.
Some key points for you to keep in mind:
Some other highlights:
It is HUDS’ mission to create experiences that foster friendship, encourage learning, and cultivate community. The HUDS team looks forward to setting the table for you!
The change in breakfast service is probably the most anticipated aspect of dining this fall. In making changes to the breakfast program, the College and HUDS considered opportunities for savings, the impact on House life, maintaining good nutrition, and providing a diverse selection of menu items. The new breakfast menu and service structure provides good nutrition (endorsed by Harvard University Health Services) and a balanced and diverse set of options for a broad range of tastes.
Some key points for you to keep in mind:
- The new House breakfast menu, served Monday through Friday, has both hot and cold offerings, including a hot cereal bar (steel cut oats and oatmeal or cream of wheat with topping), “Veritas” Belgian waffles with toppings, proteins such as hard boiled eggs, deli meats, cheeses, and peanut butter, make-your-own yogurt parfaits, fresh fruits, baked goods, cereals, and more.
- Upperclassmen are also welcome at Annenberg for breakfast, where the grill of eggs, breakfast meats, home fries, and a breakfast entrée is served. Shuttle schedules, maps, and GPS are available on the kiosks.
- HUHS has three dietitians (including one sports nutritionist) who are available for individual consultation should you feel it helpful.
Some other highlights:
- We have a new brew of coffee, based on a student sampling. Seattle’s Best Coffee has fair trade blends as well as flavors to appeal to a broad audience.
- Brain Break (which begins on Tuesday, September 8) has been expanded to ensure consistency across locations, and to bring more variety and options with rotating daily specials.
- Sustainability remains a core value. We buy locally whenever possible, and New England produce continues to be available into the fall. We invite you to try dining trayless, which reduces food waste and water and energy used for dishwashing. We’ve also made FlyBy more sustainable with compostable paper goods and fewer plastic or waxed-paper beverage containers.
- The Farmers’ Market at Harvard operates Tuesdays from 12:30-6:00pm through the end of October. Stop by and enjoy some of New England’s bounty, and meet some of the farmers responsible for the food you enjoy daily.
- This week HUDS hosts the Student Activities Fair “Taste of Boston” dinner at the Quad on Wednesday (only Dunster, Kirkland and Quincy are open for dinner), as well as the Hawaiian Feast at Aloha Harvard on Friday (only Mather and Currier are open for dinner).
It is HUDS’ mission to create experiences that foster friendship, encourage learning, and cultivate community. The HUDS team looks forward to setting the table for you!
Tuesday, June 23, 2009
Fresh at Harvard
Harvard’s two farmers’ markets returned to campus last week. The Farmers’ Market at Harvard (in Cambridge) kicked off its fourth season on June 16, and runs Tuesdays from 12:30-6:00pm until October 27.
Located between the Science Center and Memorial Hall, the market features farmers, bakers, and rotating specialty vendors. The regular lineup includes Lanni Orchards (Lunenberg), Silverbrook Farms (Dartmouth), Plato’s Harvest Organic Farm (Middleboro), Flats Mentor Farm (Westminster), Ward’s Berry Farm (Sharon), Mariposa Bakery (Cambridge), the Danish Pastry House (Watertown), When Pigs Fly Bakery (Somerville), and The Herb Lyceum at Gilson’s (Groton).
Chef/owner Jody Adams of Rialto offered the first cooking demonstration of the season, and drew a crowd as she demonstrated the simple excellence of a salad of fresh greens. This week (from 12:30-1:30pm), HUDS’ own Food Literacy Project Administrator, Theresa McCulla ’04, will share a cold strawberry panzanella salad.
In addition, Harvard’s Allston Farmers’ Market, located on the corner of North Harvard Street and Western Avenue, runs Fridays from 3:00-7:00pm. This Friday, June 26th, the market will host a sustainability fair celebrating green living. This family-fun event will feature food tastings, games for kids, and interactive displays of some of the sustainability measures under way at Harvard — including energy- and money-saving how-to-tips, as well as organic composting and fertilizing techniques.
Check out the bounty:
Stop by the market and see what’s fresh in Massachusetts. You can also learn more at http://www.dining.harvard.edu/flp/ag_market.html.
Also, join us at twitter.com/HUDSInfo for details about what the farmers are bringing to market, or about other events and activities on campus. And there’s always Facebook: join the Harvard University Dining Services group, or become a fan of the Harvard Farmers’ Markets page.
Located between the Science Center and Memorial Hall, the market features farmers, bakers, and rotating specialty vendors. The regular lineup includes Lanni Orchards (Lunenberg), Silverbrook Farms (Dartmouth), Plato’s Harvest Organic Farm (Middleboro), Flats Mentor Farm (Westminster), Ward’s Berry Farm (Sharon), Mariposa Bakery (Cambridge), the Danish Pastry House (Watertown), When Pigs Fly Bakery (Somerville), and The Herb Lyceum at Gilson’s (Groton).
Chef/owner Jody Adams of Rialto offered the first cooking demonstration of the season, and drew a crowd as she demonstrated the simple excellence of a salad of fresh greens. This week (from 12:30-1:30pm), HUDS’ own Food Literacy Project Administrator, Theresa McCulla ’04, will share a cold strawberry panzanella salad.
In addition, Harvard’s Allston Farmers’ Market, located on the corner of North Harvard Street and Western Avenue, runs Fridays from 3:00-7:00pm. This Friday, June 26th, the market will host a sustainability fair celebrating green living. This family-fun event will feature food tastings, games for kids, and interactive displays of some of the sustainability measures under way at Harvard — including energy- and money-saving how-to-tips, as well as organic composting and fertilizing techniques.
Check out the bounty:
Stop by the market and see what’s fresh in Massachusetts. You can also learn more at http://www.dining.harvard.edu/flp/ag_market.html.
Also, join us at twitter.com/HUDSInfo for details about what the farmers are bringing to market, or about other events and activities on campus. And there’s always Facebook: join the Harvard University Dining Services group, or become a fan of the Harvard Farmers’ Markets page.
Tuesday, May 12, 2009
Q&A Re. Dining Changes
Q: Will you give us a refund since we have less meal options?
A: Your board rate has been reduced by 7.5% for next year, while still providing three substantial meals a day plus a late-night snack. The breakfast transient meal rates will also be adjusted.
Q: Can’t you offer breakfast in a single “neighborhood” house each morning?
A: The College considered several scenarios for cost-savings in dining, including “neighborhood” breakfasts. This one was selected because it provides the best opportunity for a diverse menu with a balance of options but also because it provides the best opportunity for a long-range financial “right-sizing” without progressively chipping away at the dining program.
Q: Why didn’t you ask for student input?
A: The College invited recommendations beginning in September, through an online portal. The College and FAS had many difficult choices to make and student feedback was an important part of that process. In also speaking with House Masters, we weighed all of the feedback as to the opportunities for the least impact on House life and maintaining the most broadly acceptable breakfast choices. The new breakfast menu and enhanced Brain Break provided the best overall solution.
In addition, the College is establishing two working groups for next year that will consider further recommendations for change at Harvard. One of these working groups focuses on Student Life. You can volunteer to participate through either the College or the UC.
Q: Can’t you just keep scrambled eggs and bacon/breakfast meats? Or already made oatmeal? They don’t cost much.
A: All of these kinds of options were looked at. The breakfast menu presented provides for a diverse menu with a balance of options that does not require any cooking.
Q: Can you cut more expensive foods, like local produce and organics?
A: HUDS’ local and organic foods do not cost more than their “traditional” counterparts.
Q: Can you reduce the number of options, like entrees or vegan foods, at a meal?
A; Again, we looked at various options that balance both the cost of foods in addition to the cost of labor to prepare them. We believe we’ve arrived at choices that continue to provide nutritious options and variety.
Q: Where’s the protein?
A: The new weekday House breakfast menu provides protein in the forms of hard-boiled eggs, cottage cheese, lean ham, cheese, and peanut butter, as well as other dairy sources.
Q: What’s different about the enhanced Brain Break? I get these foods already in my House.
A: Enhanced Brain Break now features juice, cold cereals, and hand fruit as daily staples, as well as scheduled and cycled rotating specials. Your House may have featured these items periodically, but they are now a part of the standard daily menu.
Q: Brain Break is heavy on the sweets.
A: The enhanced menu includes fruits, unsweetened cereals (as well as sugar ones), and a number of healthy specials, such as veggies and dip or hummus and pita. It also has sweets – something for the range of community tastes.
A: Your board rate has been reduced by 7.5% for next year, while still providing three substantial meals a day plus a late-night snack. The breakfast transient meal rates will also be adjusted.
Q: Can’t you offer breakfast in a single “neighborhood” house each morning?
A: The College considered several scenarios for cost-savings in dining, including “neighborhood” breakfasts. This one was selected because it provides the best opportunity for a diverse menu with a balance of options but also because it provides the best opportunity for a long-range financial “right-sizing” without progressively chipping away at the dining program.
Q: Why didn’t you ask for student input?
A: The College invited recommendations beginning in September, through an online portal. The College and FAS had many difficult choices to make and student feedback was an important part of that process. In also speaking with House Masters, we weighed all of the feedback as to the opportunities for the least impact on House life and maintaining the most broadly acceptable breakfast choices. The new breakfast menu and enhanced Brain Break provided the best overall solution.
In addition, the College is establishing two working groups for next year that will consider further recommendations for change at Harvard. One of these working groups focuses on Student Life. You can volunteer to participate through either the College or the UC.
Q: Can’t you just keep scrambled eggs and bacon/breakfast meats? Or already made oatmeal? They don’t cost much.
A: All of these kinds of options were looked at. The breakfast menu presented provides for a diverse menu with a balance of options that does not require any cooking.
Q: Can you cut more expensive foods, like local produce and organics?
A: HUDS’ local and organic foods do not cost more than their “traditional” counterparts.
Q: Can you reduce the number of options, like entrees or vegan foods, at a meal?
A; Again, we looked at various options that balance both the cost of foods in addition to the cost of labor to prepare them. We believe we’ve arrived at choices that continue to provide nutritious options and variety.
Q: Where’s the protein?
A: The new weekday House breakfast menu provides protein in the forms of hard-boiled eggs, cottage cheese, lean ham, cheese, and peanut butter, as well as other dairy sources.
Q: What’s different about the enhanced Brain Break? I get these foods already in my House.
A: Enhanced Brain Break now features juice, cold cereals, and hand fruit as daily staples, as well as scheduled and cycled rotating specials. Your House may have featured these items periodically, but they are now a part of the standard daily menu.
Q: Brain Break is heavy on the sweets.
A: The enhanced menu includes fruits, unsweetened cereals (as well as sugar ones), and a number of healthy specials, such as veggies and dip or hummus and pita. It also has sweets – something for the range of community tastes.
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