Harvard University
Food
Food nourishes us, inspires us, and brings us together. The Harvard community is exploring nutrition, sustainability, and the science behind the things we eat.
The Harvard School of Dental Medicine shares advice for keeping your teeth healthy between holiday meals.
Experts in the edible
Christina Warinner
Christina co-authored a study showing that ancient humans adapted to eating starch-rich foods as far back as 100,000 years ago. These foods likely helped pave the way for the expansion of the human brain.
Ayr Muir
As the founder of the vegetarian restaurant Clover, Ayr is selling meat-free meals and reducing our impact on climate change one sandwich at a time.
Leah Penniman
Leah, a James Beard Leadership Award winner, co-founded Soul Fire Farm to train people in regenerative farming practices that are now the go-to methods of sustainable and organic agriculture.
Kate Strangfeld
The Graduate School of Education alum started Bite Sized Education to engage secondary students in science. Her goal is to empower students to “think like a scientist” through food and cooking.
Ingestible insights
Harvard researchers are exploring the effects that certain foods and types of eating have on our health.
Why we crave junk food
Harvard Medical School’s Uma Naidoo, the author of the books “This Is Your Brain on Food” and “Calm Your Mind with Food,” explains why we crave junk food and how to cultivate healthier eating habits.
Why we crave junk food
Home cooking
Chefs in our community
