chef preparing dishes

What’s Next for Harvest Table?

2019 was packed with exciting flavors, engaging events and new partnerships. We’re projecting even more awesome new things to look forward to in 2020! Here are just a few highlights of what you can expect to see this year.


We’ve got big goals when it comes to sustainability and food waste reduction. That’s why our Harvest Table Chef’s Council is partnering with Spare Food Co. to analyze our supply chain, from the producer level through our final crafted dish, to challenge and evolve the way we see, think, plan and cook. Throughout this process, we’ll find new ways to design food waste out of our culinary process, reducing our carbon footprint and fighting food insecurity in our communities.


Oat Milk is coming soon to all of our community dining rooms!

chobani milk carton
two chobani milk cartons

Responsibly-sourced from our partners at Chobani, our Oat Milk checks all the boxes… non-GMO, organic, allergen-free, an excellent source of calcium and a good source of Vitamins A and D. Because the oat grain requires very little water to grow and can be grown in various parts of the world, Oat Milk has a low environmental impact in comparison with other plant-based milk alternatives.


Keep an eye on those breakfast and dessert bakery cases. This semester, our Pastry Chefs are adding a whole suite of new recipes to their menus.


Harvest Table is deeply committed to creating authentic global dishes that taste like home for some students and offer rich flavor experiences for others. Last year we focused on Asian cuisine, and this semester we are into Latin American food, especially the flavors of El Salvador, Mexico and Peru. We are excited to share scratch-made recipes, including tamales and empanadas, made from traditional family recipes.


This humble grain is stimulating the economy in sub-Saharan Africa and taking the culinary world by storm. Leading the charge with his new fonio-forward cookbook, Chef Pierre Thiam will be collaborating with our Harvest Table Chef’s Council to add authentic African recipes to our upcoming menus.

people eating food at a table

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We are excited to announce that our pastry chef and three time @foodnetwork competitor @chefmina16 will be competing on season 2 Holiday Wars which premiers this Sunday, November 1 at 8pm EST! Join us in cheering on Chef Mina and team Treat Yo Elf throughout the competition! #holidaywars
Pull up a seat and get ready to experience food service done differently with us today at @aashenews #GCSHE virtual conference. Make sure to tune in to our on demand session where our chefs show us how to get creative using spare ingredients as well as @chefmthompson seminar with @farmforward on how we approach food sourcing. See you soon!
The story of food begins with a farmer. Today is a day to celebrate #nationalfarmersday and thank them for all of their hard work cultivating the land to provide for our community. Next week, our Chief Culinary Officer @chefmthompson will be joining @farmforward at the #GCSHE virtual conference and expo to discuss how we approach food sourcing and our partnerships with local farmers.
We went one-on-one with parents and students to learn more about their expectations around returning to campus. Discover what we found and the emerging opportunities to exceed those expectations in the #linkinbio👆
#beNICEday - to yourself and to others! We think everyone deserves a little sweetness like these grilled peaches with housemade cinnamon whipped cream made by @chef_vetter #mondayinspiration
Thank you to all of those who have donated and are participating in @nacasnational virtual run this week. As a reminder, there are TWO days left to participate, you got this! #NACASCARES #WhyWeCare
Happy #WorldVegetarianDay! We look forward to serving up fresh, vibrant vegetarian meals to celebrate today and all month. #vegetarianawarenessmonth
We know that now more than ever we need to be a part of the change and join conversations on social and ecological issues in the world. We are excited to announce that we will be a sponsor at the virtual Global Conference on Sustainability in Higher Education from 10/20-10/22! Link in bio to register for the conference today! #GCSHE
As students return to campus, we know they are facing a whole new level of uncertainty during these unprecedented times. Which is why @nacasnational launched their new NACASCARES Annual Giving Campaign to help provide funding such as housing, counseling, and food to students. The Harvest Table Culinary Group leadership team is participating in this years run/walk on 9/28-10/4 to support this amazing cause. Join us to help make a difference! linkinbio #whywecare #nacascares
We are proud to announce that we are participating in @nacasnational annual NACASCares virtual run/walk that will take place 9/28-10/4. This program raises money to help students have access to basic necessities throughout their collegiate experience. Click the link in bio to learn more about the program and how you can help support this amazing cause! #whywecare #nacascares
Today, we will honor and remember the heroes and those we tragically lost. Thank you to our first responders who keep us safe and those who continue to defend our country. #neverforget #honor911
Happy Labor Day! We hope all of our guests and team members enjoy a day of relaxation and hopefully treat themselves to a sweet treat, like our housemade tarts. Thank you to our dedicated team for all of their hard work each and every day.
Happy #nationalhotandspicyfoodday! Execute Chef Jason Walker is keeping it 🔥in the kitchen with his spicy catfish recipe in the link in bio!
Congratulations to Chef Tony Pignagrande, Ryan Melino, and Jeremy Joy, our Harvest Table food service heroes! We are so proud of their leadership in supporting their communities during the pandemic. Link in bio to view the story! #foodserviceindustry #makingadifference