Food

Comparing apples and orangesNew sensor can accurately measure fruits’ ripeness, helping prevent loss of produce from spoilage.

Front-of-house managers dish out high-quality serviceHouse dining hall heads digest feedback and optimize the on-campus dining experience.

Our complex food future and how to respondToday’s global challenges will significantly affect how we grow our food. But these challenges are so complex and intertwined that response measures require collaboration and a broad, integrated lens.

Community comes together for hot dogs and hoopsMIT staff, faculty and students pitch in to serve food donated by Bon Appétit.

Sustainable approaches to reducing food waste in India

Giving chickpeas a chance since 2008Students, faculty and staff taste and compete in fifth annual Hummus Experience

Vegan chef and author dishes on healthy food and dining at MIT3 Questions with a Bon Appétit chef visiting campus this week to showcase vegan cooking in the dining halls and dorm kitchens.

Green-thumbed graduate students create skyline oasis at McCormickResidence hall rooftop transformed into garden, community space.

After dire diagnosis, yogurt CEO says organic farming offers realistic hope for U.S. food and nutritionStonyfield head talks about the industry at MIT Sloan.

Specialty stations add variety, flair to new dining programEach dining hall offers unique options in House Dining system.