The dining services team at Yale University is never one to sit back and wait. When news of the coronavirus started spiking in early spring, the university—full of world-class professors and researchers—began formulating plans and talking about contingencies. And while hardly anyone could guess the eventual impacts of the virus, the Yale team continues to chart, graph and conceptualize plans.
Last week I caught up with Yale’s dining director Rafi Taherian. He told me about how his team has discovered efficiencies during this work-from-home transition, about how the team has been knee-deep in scenarios for opening back up for the fall semester.
We also talked about how Yale, such a huge part of the New Haven, Conn., community, has continued to support students and those in need by aligning with the local soup kitchens to provide food to those who are food insecure.
Here’s Rafi’s story, and you can see a photo tour of Yale’s dining program in this slideshow.
