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Dining @Harvard

Harvard University Dining Services (HUDS) looks forward to welcoming you home to Harvard in the fall! We have been working closely with partners at Harvard College to prepare for your arrival.  We are excited to provide a hospitality and dining program that is delicious and reflects the rich diversity in cultures and experiences that encompass our community.

For many of you, this will be your first chance to dine with us; for others, it will be a reunion and we can’t wait. The changes in dining experiences throughout the past year showed us how we could adapt and change to the needs of the moment. With that in mind, the coming year will feature modifications to the program that work to address student feedback and usage data to best allocate resources. We look to the next year as the first of a three-year evolution and process of piloting adjustments, gathering feedback, and shaping a healthy, sustainable & inclusive residential dining program.

As you arrive on campus, here’s what you can expect.


  • All morning dining hours will be expanded to give you access before or after class (or both!) Monday through Friday from 7:30-10:30am. Most Houses will offer a continental breakfast of hot and cold beverages and staples like cereal, yogurt (dairy and non-dairy based), fruit, and overnight chia or oats.  
  • Annenberg and Quincy will feature a full service breakfast menu, available to all undergraduates no matter where they live, including eggs, breakfast meats, griddle items such as pancakes or French toast, baked goods, steel cut oats, fresh fruits, and more.
  • According to our data, breakfast is attended by 40% of students. Many want something simple and nutritious as they start their day, while others need something heartier. Therefore, we added the additional full-service breakfast location while streamlining offerings in other places.



  • Serving hours will run from 11:30am-2:00pm daily, available in every House plus Annenberg (limited to first-years). It will feature entrees, sandwiches, soups and chilis, and salads, with a refined menu focused on quick-service and nutritious choices. Time and again, you’ve emphasized your interest in a menu that supports your efforts to have a healthy diet. We’ve been developing menus providing stronger vegetable and plant-based choices, alongside lean meat proteins and whole grains.
  • We’re also re-imagining the grill at lunchtime as a locally-sourced, biodiverse, beautiful, and customizable vegetable preparation destination. Imagine a grilled wedge of Blue Hubbard Squash with your choice of berbere spices, garlic-chili sauce or green goddess aioli, and you’ll begin to have a picture. Favorites like grilled chicken will also be available, just on the serving line.



  • We will have a second FlyBy (the grab-n-go lunch option when you’re on the run) at the new Science & Engineering Complex (SEC), complementing the original location at Memorial Hall. Both will feature sandwiches, salads, snacks, soups, and chilis, and will be open from 11am-2:30pm.
  • FlyBy at both Memorial Hall and SEC will now be open to all class years as well. You do not need to pre-order.



  • Dinner service will be extended at all locations running from 5-7:30pm. We heard from students how central evening dining is to building the first-year experience and House life communities.
  • Late meals for student-athletes will continue to be available at Dunster House until 8:30pm.
  • Dinner is where our chefs will continue to wow you with popular Bistro Bowls, make-your-own stations, globally-inspired dishes, and more.



  • Annenberg will have full-service breakfast on Saturday, open to all students.
  • All Houses and Annenberg will serve Brunch on both Saturdays and Sundays, from 11:30am-2:00pm, (Veritaffles, anyone?), and dinner as usual.
  • The House continental breakfast will be available on weekend mornings at all Houses, plus Annenberg on Sundays.



  • For first-year students, we will add additional dining spaces in the lower level of Memorial Hall at the Cambridge Queen’s Head to accommodate this year’s booming Class of 2025. "Baby Berg" will be open at lunch (11am-3pm) and dinner (5-8pm) on weekdays, serving grill items for easy dine-and-dash.



  • Special events and theme meals are an opportunity to celebrate together and share our cultures, cuisines and experiences. For example, imagine a Native American or an Asian American Pacific Islanders Heritage menu –what would you love to see?



  • We’ve worked closely with students who keep kosher or halal to make dining more accessible and equitable. Kosher-keeping students will have daily HUDS-prepared options in the dining halls at lunch, while dinner will continue to be served at Harvard Hillel. Halal-keeping students will have daily lunch and dinner entrée choices in the dining halls, often featuring halal-certified proteins. Both additions will be listed on our web menus.
  • Both FlyBy locations will offer a variety to include vegan, vegetarian, halal and kosher selections, as well as choices for other special dietary needs.



  • HUDS Registered Dietitian will be based at Annenberg Hall and will host office hours at every House as well. Students with medically-diagnosed dietary needs are urged to register for an accommodation with the Accessible Education Office (AEO) at your earliest convenience.
  • In support of those with food allergies, we’ve added Top 8 Allergens plus Gluten to our menu cards, and as always, all ingredients, nutrients, and allergens are available for view on our web menus.


Hospitality is also on the menu. We are readying the spaces to be welcoming, and the dishes to be delicious. Menu research and development has continued and you can look forward to dishes such as barley and cauliflower sauté with tahini, turkey curry meatballs, chicken parmesan grinders, charred broccolini with pickled red onions, and more. Tag us with your posts of the best things you’ve learned to cook during the pandemic that you’d like to see on the menu.  

I am incredibly proud to say that when you come back, you will see a strong HUDS staff as well. Unlike in other segments of the hospitality industry, during the pandemic, Harvard maintained a continuity of pay and benefits for all our team members, so you will be welcomed by familiar friends (with the exception of beloved colleagues who retired) in your dining halls.

HUDS has worked closely with members of the College to shape this set of pilot changes to the dining program so that it will continue to foster House life, fuel student work, and represent and meet the needs of our diverse community. To that end, we encourage your engagement in this evolution of food and hospitality at Harvard and invite you to share your ideas and perspective at

I am still new to our Harvard community. I can’t wait to meet you and to hear about your campus experiences. My team and I are eagerly awaiting your return and look forward to working with you on a continuous journey of deliciousness!





Smitha S. H. Haneef

Managing Director

Harvard University Dining Services

HUDS has seasonal menus to take advantage of the changing harvests and flavors we crave at different times of year. Each day you have a delectable range of choices to make. But we also have an "if you don't see it, ask" policy. You are welcome to whatever is in our kitchen, even it's not on that day's menu.


Continental Breakfast

  • Make-your-own Greek and Non-Dairy yogurt
  • A daily option of chia pudding or overnight oats with toppings
  • Bagels and spreads
  • Fresh fruit
  • Cereal
  • Hot and cold beverages


Full Service Breakfast

  • Proteins such as hard boiled eggs, ham, quiche or frittata, cheese, cottage cheese, yogurt and peanut butter
  • Make-your-own Egg Scramble with vegetable mix-ins (Houses only M-F)
  • Make-your-own Greek yogurt parfaits
  • Steel cut oatmeal and toppings
  • Bagels, English muffins, breads and daily fresh baked muffins or pastries
  • A variety of cut fruits
  • Make-your-own malted waffles and toppings (Houses only M-S; all locations Sunday)
  • Breakfast grill of eggs, home fries, and meats (Annenberg Hall only, M-F; all locations Saturday and Sunday)



  • Two soups (one vegetarian) and freshly baked breads
  • Two chilis (one vegetarian) and accompaniments
  • Composed fresh vegetable salads
  • Sandwich bar, including panini grill
  • Three hot entrées or sandwiches (at least one vegan)
  • Two hot, fresh seasonal vegetables, with one locally-sourced, biodiverse option from the grill with customizable spices and sauces
  • A plant protein dish of beans and/or high-protein whole grains (usually vegan)
  • A starch or whole grain and brown rice
  • Dessert such as brownies or freshly baked cookies



  • Two soups (one vegetarian) and freshly baked breads
  • Multigrain pasta and two sauces (one vegetarian)
  • Salad bar
  • Three hot entrées (at least one vegetarian)
  • Two hot, fresh seasonal vegetables
  • A plant protein dish of beans and/or high-protein whole grains (usually vegan)
  • A starch, bean or whole grain and brown rice
  • Low-fat soft serve ice cream and frozen yogurt
  • Assorted desserts such as cakes, pies, fruit cobblers and ice cream


Everyday Staples

  • Breakfast cereal
  • Non-fat plain Greek and non-dairy yogurt
  • Peanut butter, sun butter, jelly, preserves, butter, and SmartBalance
  • Fresh, seasonal hand fruit
  • Grill items (during dinner), including burgers (beef, turkey and vegan), chicken (traditional and Halal) and grilled cheese sandwiches
  • Milk (regular, soy and oat), juice (at least three types), soda (at least four types), and filtered water
  • Pierce Brothers Coffee (fair trade and organic regular and decaf), hot cocoa and a selection of black and herbal teas


Brain Break

  • HUDS’ late night, self-service snack break, offering:
    • Milk, soda, juice and coffee
    • Pastries, bagels and breads with condiments
    • Assorted desserts and hand cut fruit
    • Assorted cold cereals
    • Rotating specials such as Chips & Salsa, S'mores, Veggies & Dip, Cheese & Crackers, etc.