To collaborate on research and education in support of culinary-centric, evidence-based food systems innovation within and beyond universities.
Co-founded and jointly led by Stanford University and The Culinary Institute of America (CIA)—and as an extension of the groundbreaking initiative presented by the CIA and Harvard T.H. Chan School of Public Health-Department of Nutrition, Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices—the Menus of Change University Research Collaborative is a working group of leading scholars, foodservice business leaders, and executive chefs from invited colleges and universities who are accelerating efforts to move Americans toward healthier, more sustainable, plant-forward diets.
The 24 Menus of Change Principles of Healthy, Sustainable Menus are at the foundation of the Collaborative:
This initiative leverages the unique position of universities to advance these types of life-long food choices among students—who will soon be parents and adult decision-makers—by connecting a diversity of insights from academic programs, dining services, and athletics (performance dining).