HUDS Debuts Fall Menu

The fall semester brings a range of new items to Harvard’s dining halls, including green curry chicken, vegetable loco moco, and swordfish tacos. The new offerings are part of Harvard University Dining Services’ mission to provide different menu items, “make-your-own” stations, and drinks based on feedback received through student satisfaction surveys.

“We’re always listening to feedback, and meet the needs of the community as best as we can,” HUDS spokesperson Crista Martin said.

This semester, Mondays in the dining halls will be “less-meat Mondays,” and will feature a make-your-own crepe station with sweet and savory fillings. The “less-meat” initiative entails providing students with two vegetarian entrees as opposed to one. Other new items include coconut and tofu soup and homemade deli salads. There are also new soy milk dispensers in the dining halls, by popular demand.

“I’m not a soy milk drinker, but the dispensers look cool,” S. Ethan Lyle ’13 said.

Recurring menu themes from last semester include Sunday bread nights, a fruit bar on Tuesday nights, as well well as internationally-themed Friday nights featuring cuisines such as South American, Southeast Asian, Tex-Mex, and more.

“All of the chefs participate in making recipes,” Martin said. “They try to take things people love and do variations on them.”

According to Martin, HUDS also tries to improve upon items that have proven last popular.

“People weren’t crazy about the fried fish,” Martin said. Now, swordfish tacos will be available.

Also new this semester to HUDS are food labels, detailing nutrient information to a greater extent.

“We’ve enhanced [the menu cards] based on a range of feedback,” Martin said. “If an item is a good source of fiber, the new menu card reflects that. The name [of the item] is a little longer to help you better understand what’s in it.”

Some students also say that they’ve noticed the changes HUDS has implemented, and say that it is a reflection of their feedback.

“I have just a general feeling that [the food] tastes much better,” Rebecca M. Bonne-Annee ’13 said.

“They are definitely getting better,” Paul H. Farber ’13 said. “The effort is there and the results are showing.”

But for Lyla J. Wasz-Piper ’15, there is still room for improvement.

“I don’t think we’re quite there, but keep on going HUDS,” she said.

—Staff writer Laya Anasu can be reached at layaanasu@college.harvard.edu.

Tags