Connecting Research to Practice: Harvard T.H. Chan School of Public Health and Harvard University Dining Services Collaborate for Nutritional Excellence
Twice a year, a unique gathering takes place at the intersection of academia and practical application in the realm of nutrition. The Nutrition Round Table (NRT), comprised of leading nutrition researchers from the Harvard T.H. Chan School of Public Health’s Department of Nutrition, philanthropists, and food systems practitioners, convenes to explore innovative ways to translate research findings into actionable strategies for improving societal nutrition. On October 1, 2023, Harvard University Dining Services (HUDS) had the honor of joining this esteemed group, showcasing how research influences their menus and dining experiences.
A Luncheon Inspired by the Planetary Health Diet
The event kicked off with a thoughtfully curated luncheon designed by Martin Breslin, the director of Culinary Operations at HUDS. The menu was a celebration of the Planetary Health Diet, a concept advanced in the EAT Lancet Report, which emphasizes sustainable eating patterns that benefit both human health and the environment. The meal featured a variety of dishes, including a vibrant sorghum salad, a refreshing New England kelp salad, a roulade of salmon, and whole wheat soda bread. Each dish was crafted to prioritize vegetables, fruits, whole grains, and lean proteins, particularly seafood.
Frank Hu, the Frederick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition, expressed his gratitude towards the HUDS team, stating, “I’d like to extend my sincere thanks to the HUDS team for their superb work. The food was not only healthy and delicious but also beautifully presented and environmentally friendly.” This acknowledgment highlights the importance of not just nutrition, but also the aesthetic and environmental aspects of food service.
Integrating Nutritional Values into the Harvard Community
Following the luncheon, Smitha Haneef, managing director of HUDS, took the stage to discuss how the core nutritional values and priorities showcased in the meal extend to the broader food experience within the Harvard community. HUDS serves an impressive 23,000 meals daily to undergraduates, professional school students, faculty, staff, and guests.
Haneef highlighted several initiatives that reflect HUDS’ commitment to promoting healthy eating habits. For instance, the Greens & Grains bowl stations at undergraduate dining halls have significantly increased student consumption of vegetables and whole grains. Additionally, plant proteins are increasingly taking center stage, as seen in the Harvard Kennedy School’s breakfast option featuring chickpeas and spinach. The shift towards plant-based dairy alternatives, such as oat milk soft serve, further exemplifies HUDS’ dedication to sustainability and health. Seasonal, local, and biodiverse ingredients are also emphasized in the Delish! Dishes offered at the College, ensuring that meals are not only nutritious but also reflective of the region’s agricultural bounty.
Culinary Demonstrations: Engaging the Community
The meeting also included an engaging culinary demonstration led by Chris Kelly, executive chef at the Harvard Chan School. Kelly showcased the preparation of razor clams, providing attendees with a hands-on experience that highlighted the importance of seafood in a balanced diet. Such demonstrations not only educate participants about healthy cooking techniques but also foster a deeper appreciation for the culinary arts and the role of seafood in sustainable diets.
A Legacy of Service and Sustainability
Harvard University Dining Services is not just a food service operation; it is a pioneer in collegiate dining, being the oldest of its kind in the country. With 13 residential dining halls, 14 campus retail cafes, a kosher kitchen, and comprehensive catering services, HUDS serves approximately 5 million meals annually, supported by a dedicated staff of 650 individuals. This extensive operation underscores the commitment to providing nutritious, sustainable, and delicious meals to the Harvard community.
Conclusion
The collaboration between the Harvard T.H. Chan School of Public Health and Harvard University Dining Services exemplifies the power of integrating research with practical applications in nutrition. By prioritizing healthful, sustainable food options and engaging the community through educational initiatives, both institutions are paving the way for a healthier future. As the NRT continues to explore innovative strategies for improving societal nutrition, the work being done at Harvard serves as a model for other institutions aiming to make a positive impact on public health.
