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Every day, across 14 residential college dining halls, six cafés, five restaurants, one convenience store, and a $7 million catering operation, Yale Hospitality serves more than 14,000 meals — infusing the principles of wellness and sustainability into every bite. Year after year, student satisfaction surveys show that these healthy, sustainable meals are also considered downright delicious. Next week, a delegation of top chefs and food industry experts are coming from China to find out just how Yale Hospitality does it.
YaleNews met with Rafi Taherian, associate vice president of Yale Hospitality, and Adam Millman, senior director of Yale Auxiliary, Catering, and Culinary Support Center, to discuss both the operation’s on-campus practices and its place on the international stage as a leader-educator in the movement for healthy and sustainable dining. The following is an edited transcript of that conversation.