Chef Ian Keith prepares food at Harvest, a café that serves whole minimally processed food at the New Jersey Institute for Food, Nutrition, and Health on the Rutgers-New Brunswick campus. Photo: Jeff Heckman.
Editor’s Note: This article originally appeared in Rutgers Today.
Starting with its take-out options, Rutgers will be making menu changes in its dining hall, modeled after the “Menus of Change” initiative that calls for making vegetables, whole grains, nuts and beans the center of the plate, serving less red meat, offering a greater variety of seafood and reducing added sugar and salt. Only meals that are deemed “highly acceptable” by student and staff who taste-test the food will be added to the Rutgers menus. At the forefront of this shift is Harvest, the healthy dining venue at the New Jersey Institute for Food, Nutrition, and Health (IFNH) on the Cook Campus, whose emphasis on healthy food offerings are being incorporated into the Rutgers dining halls. Read the story here.
