Harvest Table is ready to get cooking

Clark’s new hospitality partner wants to reset the table.

Harvest Table Culinary Group, which took over dining services in June, is ushering in new menu items for a dining experience that focuses on transparency and community.

“By growing roots in your community through food, we aim to create meaningful connections and foster a sense of belonging,” says Sydney Agnew, Harvest Table’s guest experience manager. “We strive to create meals that not only satisfy your hunger but also nourish your soul, using fresh, locally sourced ingredients whenever possible.”

At The Table at Higgins (formerly the Higgins Cafe), students will discover new options such as the all-day Chobani yogurt bar with fresh fruit and toppings, and Street Foods, a station with global and local foods that change daily, made with traditional cooking methods and ingredients. There will also be a kosher station where food is prepared under the careful supervision of an in-house Mashgiach; a Halal station called Cumin and Clove offering Halal animal proteins free from haram ingredients for breakfast, lunch, and dinner; and an allergen-free station called allgood. Soon, The Table at Higgins will add Babylon Micro-Farm, an indoor hydroponic system growing fresh produce for campus kitchens.

Harvest Table prioritizes meals made from scratch in-house, and by working closely with local farmers and suppliers, Harvest Table keeps its menu free of unnecessary additives. Agnew says that within Harvest Table’s first year on campus, 20 percent of the food served will be sourced from farms and vendors within 150 miles, offering healthier options and bolstering the regional economy.

“Sustainability is at the heart of what we do. We are dedicated to minimizing our environmental impact by making thoughtful choices about our ingredients, reducing waste, and supporting local farmers and producers,” says Agnew.

Students can order meals via Grubhub for on-the-go pickup or grab a late-night dish at the Bistro, which will take orders until 11:45 p.m. and stay open until midnight. The Bistro has been redesigned with an open concept and farm-to-table aesthetic, mirroring the from-scratch, made-to-order meals on the menu.

In addition to menu updates, Harvest Table is bringing “WOW” events to Clark. These are large celebrations held about once a semester with food, games, entertainment, and opportunities for students to connect. Harvest Table is planning a Welcome Home “WOW” event to celebrate the start of the new academic year from noon to 2 p.m. on Aug. 27 in Red Square.

Clarkies had an active role in selecting Harvest Table as the new hospitality partner.

Ashley Gast ’27 and Sapna Gupta, MBA ’25, provided a student perspective during the selection process, which included evaluating the bids from several vendors, working with consultants, and learning about Clark’s dining operations.

Gast, an environmental science major from Nebraska who serves on Student Council, said she was impressed with Harvest Table’s efforts toward reducing food waste and tracking the amount of energy that’s consumed in their operations, as well as its commitment to local sourcing and helping Clark address issues of food insecurity on campus. “Students want more transparency with food service operations,” Gast said.

Follow @harvesttableclarku on Instagram for the latest information on dining and upcoming events and view current menus and nutritional information on the Harvest Table website.