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.
MCURC 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. MCURC’s vision is to collaborate on research and education in support of culinary-centric, evidence based food systems innovation within and beyond universities.
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 researchers, dining operators, and nutrition and sustainability managers.