Stanford University and The Culinary Institute of America co-founded and jointly lead the Menus of Change University Research Collaborative, an extension of the Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices. The 24 Menus of Change Principles of Healthy, Sustainable Menus are at the foundation of the Collaborative.
The MCURC is a working group of scholars and campus dining leaders from invited colleges and universities interested in accelerating efforts to move American consumers—and college/university students, scholars, and staff in particular—toward menus that integrate both health and sustainability imperatives.
Vision: Cultivating the long-term well-being of people and the planet—one student, one meal at a time.
Mission: MCURC is a collaboration of forward-thinking scholars, food service leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation.
MCURC leverages the unique position of universities to advance these types of life-long food choices among students—many of whom will be influencers that can impact the world’s food systems—by connecting a diversity of insights from academic researchers, administrators/dining operators, students, nutrition and sustainability managers, and other stakeholders.
Are you a foodservice professional? Check out our resources to help you advance Menus of Change Principles in your operation.
Looking for the most effective strategies for dietary change? Click here for the MCURC research agenda—what we’re working on and what’s ahead.