Food Literacy Project

Next week, join us for an inspiring guest speaker presentation featuring Erin Baumgartner, the Founder and CEO of Family Dinner, a business dedicated to redefining how we source and connect with our food.

Discover how technology is not just shaping—but revolutionizing—the way we grow, distribute, and consume food. From precision agriculture to supply chain optimization, data-driven insights are paving the way to a more sustainable, efficient, and equitable food system. Drawing from her experience leading Family Dinner, Erin will discuss how harnessing data can help stakeholders across the industry make informed decisions that promote environmental health, economic viability, and social well-being.
This event is open to all HUID holders. Registration is encouraged as seating is limited.

Today! Join this afternoon’s Zoom Webinar to learn about how the is supporting K-12 schools in transitioning from highly-processed heat-and-serve meal programs to self-operated scratch cook programs. The presentation is free and open to all. Register to receive the Zoom webinar link.

Dining with others is scientifically proven to make us happier.

On Wednesday, October 1, join us as our Food Literacy Project hosts “The Science Behind Shared Meals & Well-being.”
 
Discover the fascinating science behind why dining together does more than just fill our stomachs—it nurtures our minds and bodies. According to a study published in the annual World Happiness Report, “People who eat more meals with others tend to be more satisfied with their lives and are more likely to express positive emotions.” The authors of the report indicate that “sharing meals is as predictive of happiness as income or employment status — across ages, genders, countries, cultures, and religions.” But the Bureau of Labor Statistics’ American Time Use Survey found that “Americans are spending more and more time dining apart.” “In 2023, roughly 1 in 4 Americans reported eating all of their meals alone the previous day,” the study said, “an average increase of 53 percent since 2003.” 
 
A doctoral student in public policy at Harvard Kennedy School and one of the co-writers of the report, Micah Kaats, will be presenting more about the findings from the report and unveiling the latest research on dining with others. If you’re curious about happiness and well-being, this presentation will offer some fascinating insights.

Did you know Harvard has apiaries on campus? On Friday, September 19, join us for an engaging and informative Meet The Bees Workshop to delve into the fascinating world of bees and the honey they produce. View the active apiaries and discover the vital role bees play in our ecosystem, their complex behaviors, and the journey from hive to honey jar.

Expand your knowledge, engage in meaningful discussions, and enjoy a sweet afternoon learning about bees! Follow the registration link to read the full event description.
This event is open to all HUID holders. Registration is required.

Tomorrow, we're kicking off the FLP Speaker Series with a crash course on all things HUDS. Our guest speakers will be Crista Martin, Director for Strategic Initiatives and Communications at HUDS, and Barb Kempken, Director for Residential Dining at HUDS. During this presentation, learn what it's like to work with a wide network of farmers and vendors, develop diverse menus, and what it takes to provide students with 20,000+ meals per day.

This event is open to all HUID holders. Registration is encouraged as seating is limited.

Heat-N-Eats Plate-Up Sessions are Back!

At the Heat-N-Eats Program, volunteers repurpose leftover food from the dining hall into meals with dignity – balanced meals of complementing proteins, starches and vegetables. Completed meals are then picked up by local non-profit, Food for Free, and shared with food insecure families and individuals in the surrounding area.

HUDS invites Harvard College students to join us in this volunteer work.

Undergraduates may participate in plate-ups on Monday, Tuesday, or Wednesday evenings after dinner service. Volunteer plate-up sessions are led by Food Literacy Project (FLP) Food Recovery Fellows who educate participants about the environmental and social context of food waste.

To sign up for a volunteer shift, visit https://harvardheatneats.setmore.com.
Volunteers are limited to HUID holders.

149 individual meals plus bulk veggies, stir fries and rice! and proudly donates to our friends at

First Year Day of Service

This Wednesday, join us for the Food Literacy Project Speaker Series: Indigenous New England Cuisine with Jordan Clark, Assistant Director, HUNAP

Throughout the month of November, Native American Heritage Month is observed widely to recognize the achievements and contributions of Native Americans. In fact, contemporary American food culture in New England is indebted to the indigenous people of this region. Before the arrival of Europeans, vegetables and legumes including corn, beans, squash, and pumpkins were planted and harvested seasonally. Blueberries, cranberries, crabapples, fish, shellfish, and deer were foraged and hunted. Stories and celebrations around food aligned with the seasons and brought people together. Many of New England’s most iconic dishes are rooted in Native American traditional cuisine.
Learn more about indigenous New England cuisine from Jordan Clark, Assistant Director at the Harvard University Native American Program.

Sign up at https://bit.ly/FLPEvents. This event is limited to HUID holders.