Word: crista
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...Crista Martin, director for marketing and communications for Harvard University Dining Services, said that Crimson Cash would still be accessed through the swipe portion of HUID cards in residential dining halls and retail locations such as The Greenhouse Caf?...
...dialogue” about issues ranging from malfunctioning toasters in Dunster House to the relevance of sustainability at Harvard. In the midst of the March “menu madness,” the blog took off with its first entry on March 8, according to HUDS spokeswoman Crista Martin. Mayer writes all the entries and responds to every comment. The blog joins the kiosks, feedback cards, annual surveys, and official HUDS Web site as a vehicle for HUDS staff to communicate with students. With the blog, Martin said, HUDS wishes to experiment with other mediums to cater...
...student plates. A girl approached them. “The garden burgers have kind of become a staple of my life,” she complained. The advisory council arrived in Cambridge yesterday afternoon to offer HUDS a third-party review of its performance, according to HUDS spokeswoman Crista Martin. This year, the council has focused on sustainability issues. The council, which annually surveys HUDS’ operations for a three-day period, is made up of parents, food service operators, and chefs. The council is divided into three subgroups: residential dining, campus restaurants and catering, and marketing, according...
...serious threat to students’ health. For example, white pasta has emerged as a regular staple in at least one of the three entrée offerings at lunch and dinner. HUDS has admitted to using white pasta to spread out leftover ingredients, or, as HUDS spokeswoman Crista Martin put it in a recent Crimson article, “not leftover foods, but their components.” White pasta has minimal nutritional value. It sits at the top of the “Healthy Eating Pyramid” devised by nutrition experts at the Harvard School of Public...
...House abandoned the program last week. Quincy’s month-long trayless initiative yielded an average of 1.40 ounces of waste per tray compared to the 1.87 ounces in the four weeks prior—a 22 percent decrease, according to Harvard University Dining Services (HUDS) spokewoman Crista Martin. Quincy had trayless Thursdays during its community-only dinners throughout the month of February. While the trayless campaign in Quincy decreased the amount of leftover food, it remains unclear whether other Houses will adopt similar experiments. Martin said that HUDS will need to consult with House masters and the Resource...