As you step into the bright, welcoming lobby of the cutting-edge New Jersey Institute for Food, Nutrition, and Health (IFNH), you'll find yourself immersed in the sights, sounds, and aromas of Harvest, a dining venue that embodies the core mission of Rutgers Dining, IFNH and The School of Environmental Sciences (SEBS).
Harvest, led by Chef Alexandra Ceribelli and Chef Joe Erdely, is more than a café—it's a globally inspired, planet-friendly cultural hub that brings people together through food and serves as a living laboratory for sustainable food systems. Guided by the three pillars of sustainability: environmental, social, and economic responsibility, these pillars work together to create a holistic model that benefits students, the broader community, and the planet. The chefs and their talented team design inspired menus that celebrate global culinary traditions and cultivate an inclusive dining experience that reflects the rich diversity of our student body and staff. This focus on community and education strengthens the social fabric of the Rutgers New Brunswick campus and offers a welcoming place for people to gather.
Harvest creates crave-worthy plant-forward menus, sourcing seasonal fresh ingredients, eliminates the use of ultra-processed food, and integrates produce from their new Permaculture Culinary Garden and their hydroponic system, which was built and managed by Agoraponic Farms, a dedicated student club, and a subsect of ENACTUS. They embody a "no waste" philosophy in how they use every part of the ingredient, finding creative ways to minimize food waste.
Harvest offers a wide variety of fresh and delicious foods, designed to reflect our core belief: food should not only taste good, but also do good for the planet and the people who eat it.