- Dining Room Calendar
- Academic Year Meal Plan
- Summer Meal Plan
- Dietary Needs
- Meals to Go
- Guest Meals
- Using Extra Swipes in the Evening
- Meal Carryover
- Dining Room Feedback
- Food Literacy Project
- Kitchen Etiquette
The Cronkhite Dining Room managed by Harvard University Dining Services (HUDS). You can view the full calendar and get additional information, including weekly menus and nutritional values by visiting the HUDS Cronkhite page. Or, view a PDF of the calendar.
A ten-meal-per-week meal plan is mandatory for Cronkhite residents during the academic school year. Breakfast, lunch, and dinner are served Monday through Friday. The Cronkhite Dining Room is closed on weekends, holidays, winter and spring breaks, and January term. Hours of operation are:
Breakfast: 7:30 AM—10:00 AM Lunch: 11:30 AM—2:15 PM Dinner: 5:00 PM—7:30 PM. During weeks with one holiday you will have eight swipes instead of ten; during Thanksgiving week you will have six swipes. View the full calendar.
A five-meal-per-week meal plan is mandatory for Cronkhite residents in the summer. Dinner will be served from 6:00 PM—8:00 PM only. Meals to Go options will not be available in the summer. The Cronkhite Dining Room is closed on weekends and holidays in the summer. If there is a week with one holiday during the summer you will have four swipes instead of five. View the full calendar.
The Cronkhite Dining Room offers daily vegetarian meals. Residents with specific food restrictions and/or food allergies should talk with the Dining Services Manager to arrange for the preparation of appropriate meals based on dietary needs.
During the academic school year, residents can arrange in advance to have a meal prepared for them if they are unable to visit the dining room during normal dining hours. Residents should arrange a pick-up time with the dining room staff. Please note that the Meals to Go menus are subject to change by the Dining Services Manager.
Meal to Go includes the following one-swipe options:
1. Two sandwiches of your choice, a bag of chips, a piece of fruit, a cookie, and a bottle of water OR
2. A “to-go box” with the hot entrée, salad, dessert, and drink
Residents may swipe in a maximum of two guests per meal. You must accompany your guest(s) when swiping them in and you will be required to show your ID card.
A resident may use a swipe for a “to-go box” with the hot entrée, salad, dessert, and drink. Please note that this extra meal can only be taken in the last 15 minutes of meal service in order to ensure portions remain available until the close of the dining room. Please see the Dining Services Manager to discuss the possibility of other arrangements.
Unused meals do not carry over to the following week. In other words, if a resident has three meals left over at the end of a week, those three meals do not roll over to the next week. Residents begin each week with ten meals (five meals in the summer) regardless of how many meals they used the previous week.
Comments/suggestions may be submitted to the dining staff in the drop box located by the entrance to the dining hall. The dining staff will read the comments every week and make appropriate adjustments whenever possible.
The Harvard Food Literacy Project (FLP) cultivates personal and professional engagement in the food system, a valuable area of study and practice. FLP focuses educational efforts on five integrated areas of food and society: production, preparation, nutrition, community, and sustainability. There are 25 Food Literacy Fellows across the University with one at Cronkhite. In addition to learning about the food system, Fellows organize monthly fun and educational events for their community, work with HUDS, and are a resource for the community to ask food-related questions. Learn more.
There are two shared kitchens on each residential floor. No resident or group can have exclusive use of the kitchens.
- Each is equipped with a refrigerator, dishwasher, toaster, wall oven, cook top, microwave, and filtered water.
- A K-cup machine is provided; residents must purchase their own K-cups.
- Kitchens are stocked with plates, glasses, mugs, cutlery, and cookware.
- HUH also provides paper towels, sponges, hand soap, dishwashing liquid, and dishwasher detergent.
Residents who bring their own appliances, such as coffee makers, hot pots, rice cookers, percolators, and crock pots must use them in the kitchen only – not in their bedroom.
Note: Residents are required to remain in the kitchen when using the stove, cook top, microwave, toaster, toaster oven, or any other appliance.
- The refrigerators are shared by many residents; please be sure to label and date your food to identify it as yours. Unlabeled and expired food will be disposed of on a weekly basis.
- Label all personal items left in the kitchen. Or, consider storing them in your room.
- Residents are expected to clean up after themselves each time they use the kitchen.
- Make sure the oven and all appliances are turned off when you leave the kitchen.
- Dispose of all trash and recycling items properly; bring them to the recycling/trash room on your floor if they don’t fit in the kitchen containers. Please do not pile items on top of the kitchen containers or on the floor.
- Do not use the kitchen trash/recycling containers for anything other than trash/recycling items generated in the kitchen. All other trash/recycling should be taken to the trash/recycling room on your floor.
- Only take or eat items that are yours.
- Be mindful of noise when congregating in the kitchen
- Please use food storage containers for leftovers; do not store them in pans.
- Report broken appliances to the Property Management Office.
- Do not remove dishes, utensils, or glasses from the kitchen.
- Please pay attention when emptying or loading the dishwasher to be sure that the “dirty/clean” magnet is set appropriately. Never put dirty dishes in with clean ones.