Frequently Asked Questions
How can I become a member of the Menus of Change University Research Collaborative?
The MCURC Executive Committee reviews applications for new college or university members on a yearly basis. The MCURC is currently accepting applications for November 2019 admittance.
The committee will evaluate prospective new member institutions based on those whose roles and responsibilities best fit the MCURC’s goals and objectives. These would include considerations such as public support for Menus of Change and MCURC initiatives, recognized leadership in culinary arts, collaborative efforts between academic and dining departments, engagement with MCURC case study programs, and overall recognition for leadership in pursuing projects at the intersection of culinary arts, health, wellness, and sustainability that support the MOC principles and mission.
All MCURC members must be employees of universities or colleges; auxiliary business leaders who oversee outside foodservice vendors may be invited in certain cases. There are six membership categories:
- Executive Chefs & Culinary Directors
- Senior University Administrators
- Directors of Dining Programs
- Sustainable Food Program Managers
The deadline to apply for 2019 membership is Oct. 9, 2019. If you are interested in becoming a member, email Shannon Munz (email@example.com) for an application.
How can I become involved with the work of the Collaborative in ways besides membership?
Overall, MCURC encourages all college and university dining leaders, and faculty and staff working on relevant programs and projects, to embrace the 24 Principles of Healthy Sustainable Menus. Specifically, visit www.menusofchange.org and take advantage of the digital resources provided by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health. These include: a bulleted list and an infographic poster of the 24 principles, a dashboard with annual ratings of the industry across a variety of health and sustainability indicators, the annual report, and culinary strategies and insights contained in single-topic white papers and editorial updates.
The MCURC also encourages college and university representatives to learn from and apply findings published by the MCURC. The Collaborative is currently producing toolkits, resources, and other educational materials related to the MCURC mission, and we encourage you to take advantage of those through this website. In fact, we invite you to join us as an MCURC Affiliate. Read here to learn more about this opportunity.
If you have an idea for a research project for which you would like to submit an abstract or recruit collaborators, please contact Ghislaine Challamel at firstname.lastname@example.org.
Who is behind the Menus of Change University Research Collaborative?
About Stanford University Residential & Dining Enterprises
Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus.
Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology.
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”
The Office of the Senior Associate Vice Provost for R&DE provides strategic and tactical direction to the business units across R&DE and ensures that consistent practices and policies are deployed across the business units and are in alignment with R&DE’s mission and vision.
About Stanford Prevention Research Center:
The Stanford Prevention Research Center (SPRC) is a consortium of renowned experts who are world leaders in investigating ways to prevent disease and promote health. Their work is focused on identifying the most practical, science-based solutions for addressing some of society’s most pervasive—and preventable—health issues, such as obesity, diabetes, hypertension, and other chronic conditions and to raise the standards of scientific investigation that matters for health. SPRC investigators are collaborating on numerous, long-term projects designed to translate research into effective ways to promote well-being at every stage of life. The Nutrition Studies group, led by Christopher Gardner, is attacking diet-related health problems and the underlying failed food systems that have led to these problems on two fronts.
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 48,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in New York, California, Texas, and Singapore.