“Our mission is to nourish a culture in which the interwoven pleasures of growing, cooking and sharing food become an integral part of each student’s campus experience and relationships.”
That nourishment occurs at many levels. You find it in the wide variety of healthful food choices in Yale’s residential halls and campus cafés, in its sustainable farm field trips for students and in special events like its Guest Chef and Final Cut programs. As an educational function, you see it in Yale Hospitality’s efforts to expose students to global food traditions and culture, reflecting the welcome that familiar foods can offer to international students and visitors. At a more practical level, Yale Hospitality and its management team have sought to take the school’s traditional dining programs and services to new levels.
Over the past half dozen years it has earned a national reputation for its nutrition and wellness programs, sophisticated catering services and an industry-leading push for sustainability in food sourcing and production, culinary authenticity and quality and supply chain management. With 23 residential and retail dining operations across the campus, Yale Hospitality and its skilled, long-tenured staff touch the lives of students, employees and visitors all day long. It strives to ensure that they are served fresh, great-looking and great-tasting food in a clean, safe and friendly environment. It also looks to readily accommodate those with special diet needs and to provide a variety of support services that match the world-class events and programs offered by the University.
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