One of the most treasured traditions at Yale is the senior dinner.
As one of the last events before graduation, between April 28th and 30th each of the 14 residential... read more
In celebration of Earth Day, the Office of Sustainability has recognized Yale community members and teams for driving efforts to advance climate solutions on campus and... read more
By: Olivia Ren, ‘26
The Global Table program welcomes Turkish social gastronomy entrepreneur Chef Ebru Baybara Demir as the program’s second Fellow-in-Residence. She will be... read more
We are pleased to share an email by John Barden, Vice President for Technology & Campus Services. It was originally circulated to stakeholders on January 3, 2025. We are... read more
Words by Olivia Ren ‘26
Art by Emily Cai ‘25
A training program at the Yale School of Environment (YSE) is taking the lead in promoting sustainable maple syrup production at... read more
At Yale Hospitality: Xuewei Chen - Through her commitment to inclusion and cultural enrichment, Xuewei transformed a simple dish – the humble Egg and Tomato – into a symbol... read more
Yale Office of Sustainability names Jordan Williams the Sustainability Champion in October 2023. Read article from ‘I’m Trying to Bridge Agriculture and Cuisine’ | Yale... read more
New Haven, Conn. — Yale Hospitality announces the appointment of Stacey Hepburn-James as Senior Director of Residential Operations after serving in an interim capacity. In... read more
On the Yale West Campus Farm one late summer afternoon, Jordan M. Williams dug his hands deep into the soil of one of the farm’s raised beds. He was searching for potatoes. “... read more
New Haven, Conn. — The National Association of College & University Food Services (NACUFS) has awarded Yale Hospitality with a gold level NACUFS 2023 Loyal E. Horton... read more
The National Association of College & University Food Services (NACUFS) has awarded Yale Hospitality with a gold level NACUFS 2023 Loyal E. Horton Dining Award in the... read more
Daniel Flynn, Elizabeth Nelson, Gerry Remer, Bob Sullivan, and Rafi Taherian are integral members of the Yale Hospitality Food Reclamation and Community Collaboration team.... read more
Flavor & The Menu Magazine
Orange, Conn. — What is being grown at the Yale West Campus Farm? In brief: fruits, vegetables, and community.
The Yale West Campus Farm is “a space for the community to... read more
Foodservice Equipment & Supplies
Foodservice Equipment & Supplies named the Yale Schwarzman Center the recipient of its 2023 Facility Design Project of the Year Award.
“The judges were blown away with... read more
New Haven, Conn. — During the academic year, Yale students have the opportunity to participate in a variety of events that promote a sense of community and belonging on... read more
New Haven, Conn. — When the drumbeat began, a certain hush fell over the room as we scrambled to find a place in the crowd. Then, jaws started dropping left and right. Stilt... read more
New Haven, Conn. — “There’s no reason to go hungry in New Haven.”
Years ago, this comment was shared with Steve Werlin, Director of Downtown Evening Soup Kitchen (DESK... read more
Culinary Institute of America
Yale Hospitality, Human Resources, Local 35, and the School of Medicine: Robert Sullivan; Carmen Piza, Tyisha Walker-Myers; Agatha Williams, Christine Centola, and James... read more
New Haven, Conn. — Since 2014, Yale University has been recognizing “staff members who exemplify Yale’s spirit of leadership, innovation, collaboration, and excellence”... read more
