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Smitha Haneef

Harvard University Dining Services, Managing Director

Smitha Haneef, Managing Director for Harvard University Dining Services, a division of Campus Services, joined Harvard in April 2021. At Harvard, Haneef oversees hospitality and dining for Harvard College’s residential living and learning experience, as well as University professional schools and campus catering. Harvard University Dining Services serves almost 5 million meals annually through more than 30 different campus operations.

Smitha Haneef

Harvard University Dining Services, Managing Director

Smitha Haneef, Managing Director for Harvard University Dining Services, a division of Campus Services, joined Harvard in April 2021. At Harvard, Haneef oversees hospitality and dining for Harvard College’s residential living and learning experience, as well as University professional schools and campus catering. Harvard University Dining Services serves almost 5 million meals annually through more than 30 different campus operations.

For Harvard University Dining Services, Haneef has shared a strategic framework with seven intersecting areas of work: student and community engagement; food and agriculture; student advocacy; diversity and inclusion; food systems, climate change, health and environmental impact; operations strategy and innovation; and quality assurance, safety, risk assessment
and mitigation. With continued inputs from every facet of the community, Haneef is shaping a food program that prioritizes health and wellness, cultural sensitivity, religious sensitivity, and community life. The goal is to build a shared vision for the future of hospitality and dining in service of Harvard community.

She finds Chef Ann Foundation’s work compelling and connected to the global food systems efforts and believes that connecting, experimenting new programs, and scaling with in the USA for the health and well-being of our next generation is an imperative that everyone in the food service segment could be engaged in, to serve at scale for impact.


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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Why School Food Matters

American kids start their life-path in K–12 schools where they learn the skills necessary to thrive & meet their potential. While the country debates the best ways to teach them math, science & English, we spend little to no time on food & nutrition.

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