Harvard's Undergraduate Council proposes to keep dining halls open during spring break

CAMBRIDGE, Mass.—Members of the Undergraduate Council’s Student Life Committee met with officials from Harvard University Dining Services on Feb. 28 to discuss plans to keep the dining halls open during spring break next week.

“Since our last meeting with HUDS last semester, we have been asking for dining halls to be open during spring break,” vice chair of the Student Life Committee Happy Yang ’16 said.

She said that though HUDS does not plan to offer dining hall service during spring break this year, HUDS staff members are considering plans to do so next year and have brought a financial modeling plan to the Office of Student Life.

The College’s meal plan currently does not include dining hall access over spring break, leading many students who are unable or choose not to leave campus during break to purchase food in the Square and the surrounding area with their personal money.

“I’m staying because I can’t go back to my country [during the break],” said Kelvin N. Muriuki ’17, who is originally from Kenya. “It’s going to be a little tricky getting food, but I have been working, so I’m going to use my savings.”

Members of some athletic teams, who stay on campus for training, receive a stipend for meals over the break, as per regulations from the National Collegiate Athletic Association for student-athletes who stay on campus for training.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources