The Menu

Tea & coffee - Making the world a better place

April 2, 2019

Teatulia CEO, Linda Lipsius and Sun...

Second Annual SophBrunch

April 2, 2019

The second annual sophomore brunch, hosted jointly by Yale Hospitality and Marvin Chun, Dean of Yale College, is destined to be another favorite annual event among students. This year the class of 2021 was greeted by a welcoming ice sculpture, a decadent five-foot chocolate fountain, Y-shaped...

Did You Know?

April 2, 2019

Frequently drinking sugar-sweetened drinks, such as sodas and sports drinks, was associated with an increased risk of death from cardiovascular diseases and, to a lesser extent, cancers, according to new research in the...

April Ask Us Anything Responses

April 2, 2019

Question: Why do we have so many plant based food options? Answer: Including more plant-based foods on menus supports both human and environmental wellness. There are numerous health benefits associated with eating more whole plant foods and replacing...

2019 Long-Service Recognition

April 2, 2019

On March 26, Yale University hosted the Long-Service Recognition Dinner honoring 292 staff members for 25, 30, 25, 40, 45, and 50 years of service. Celebrants at the dinner included 10 Yale Hospitality employees who collectively have served Yale for 290 years:

35 Years...

Yale Hosts Top Chinese Chefs for Food Forward Forum

March 4, 2019

Top chefs and food industry leaders from China recently visited Yale and other Northeast universities to learn how to make their menus leaner and greener, in a two-week tour officially known as the Food Forward Forum....

How did Yale Hospitality become a lean, green leader?

March 4, 2019

Check out what Rafi Taherian and Adam Millman had to say about Yale’s hospitality operations on-campus practices and what our place is on the international stage as a leader-educator in the movement for healthy and sustainable dining....

Celebration of New England Dinner

March 4, 2019

Our Celebration of New England Dinner capped off the Food Forward Forum with great fanfare. A plant-forward menu designed and executed by Chef David Kuzma and his team, dazzled guests in the Gem Room of the Peabody Museum.

Did You Know?

March 4, 2019

Did you know that nearly half of all U.S. produce gets thrown away? The demand for ‘perfect’ fruit and vegetables means much is discarded, damaging the climate and leaving people hungry. The EPA has developed a food...

I Love Dining

March 4, 2019

“Why do I love Berkeley so much? I thought the reason was obvious” Sunny Miao ‘20.

The photos below were shared by Sunny Miao on Facebook and were taken at Berkeley College’s Lunar New Year Dinner.

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