Northeastern joins innovative food systems collaborative

In recog­ni­tion of its forward-​​thinking approach to food, North­eastern Dining was invited to join the Menus of Change Uni­ver­sity Research Col­lab­o­ra­tive, which pro­motes inter­dis­ci­pli­nary research and prac­tice to offer healthier, more sus­tain­able menus in dining halls across the country.

Super Bowl prompts friendly wager between Northeastern campuses

With the New Eng­land Patriots and Seattle Sea­hawks playing each other in Super Bowl XLIX this Sunday, admin­is­tra­tors at Northeastern’s Boston and Seattle cam­puses have made a friendly wager on the outcome.

A vegan Thanksgiving

Made­line Heising, the food blogger and self-​​proclaimed “col­le­giate vegan,” plans to fill her Thanks­giving dinner plate with heaping por­tions of green beans, maple roasted car­rots, and can­died cran­ber­ries. Oven-​​roasted turkey—the iconic symbol of the hol­iday feast—will be con­spic­u­ously absent.

Cloudy with a chance of pumpkins

On Thursday, first-​​year engi­neering stu­dents par­tic­i­pated in the annual fall event dubbed an “egg drop on steroids,” in which pump­kins are hurled off atop Gains­bor­ough Garage, all in the name of learning about impor­tant engi­neering principles.

The evolution of food

A new course launched this summer by John Auer­bach, director of Northeastern’s Insti­tute on Urban Health Research and Prac­tice, looks at the his­tory of food in the U.S. and the poli­cies that reg­u­late its pur­chase, dis­tri­b­u­tion, and consumption.