Founded and jointly led by Stanford University and The Culinary Institute of America, the Menus of Change University Research Collaborative (MCURC) is a network of 142 members representing 32 member colleges and universities, 12 colleges and universities represented by academic faculty, and five ex officio member institutions. Members include university-based faculty and staff as well as leaders from campus dining operations. The Collaborative consists of a diverse mix of perspectives as far as geographic location, size and type of institution (both private and public), fields of study, and types of dining operations.
The purpose of MCURC is to create a culture of sharing and innovation within and among colleges and universities using the Menus of Change principles in their campus dining operations, and to develop a research agenda related to those principles. MCURC aims to impact the university and college food system by forming a synergistic network of university-based scholars, administrators, foodservice business leaders, and executive chefs to explore critical food issues within university settings, as well as to share these research findings with colleagues. The interdisciplinary strengths of the collaborative address the critical roles that culinary arts, menu design, ingredient sources, and restaurant layout can play in fostering these changes.
The MCURC will work in tandem with the new CIA-Google Culinary Innovation and World Flavors Lab now in development at Google’s Mountain View campus. This new applied research facility will function as a real-world testing ground to evaluate an entire matrix of hypotheses on how best to implement the Menus of Change Principles of Healthy, Sustainable Menus in high-volume foodservice.
To learn more, please download the complete Overview of the Menus of Change University Research Collaborative .