Food Service

These food service quantity recipes are from Sebastian’s Café, the cafeteria at the Harvard T.H. Chan School of Public Health. They reflect the Department of Nutrition’s science-based, trustworthy guidance on healthy eating, and adhere to the following principles:

  • Fresh whole foods with great flavor are vital.
  • Unsaturated fats, such as those found in vegetable oils, are preferred.
  • Whenever possible, added sugars are kept to a minimum.
  • Trans fatty acids from partially hydrogenated vegetable oils are eliminated.
  • Whole grains are an important part of menu planning.
  • Fruits and vegetables, especially leafy greens, are featured.

Each recipe yields 100 servings and includes single-serving nutrition information.



Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.