Media For questions regarding the Menus of Change University Research Collaborative, please contact Allison Righter (Allison.Righter@culinary.edu) or Sophie Egan (smegan@stanford.edu), Co-Directors of the MCURC. December 9, 2022 by Fernando Salazar, “How consumer trends should influence your 2023 F&B programming” October 07, 2022, by Kelsey Nashon, “5 takeaways from a gathering of college and university operators” July 10, 2022, by Merrell Readman, “New Survey of 1,500 Americans Reveals the Pulse on Plant-Forward Eating Habits” April 26, 2021, by Sophie Egan, “New multi-campus study reveals two untapped strategies for reducing food waste” April 6, 2021, by Kiersten Willis, “Researchers conclude what drives food waste in college cafeterias” February 18, 2020, by Gosia Wozniacka, “Plant Based Diets and Regenerative Ag Have Sparked a Pea and Lentil Renaissance” May 14, 2021, by Mike Dorning, “Is Beef the New Coal? Climate-Friendly Eating Is on the Rise” February, 2020, by Jessica Frost, “The University of Maryland’s Cool Food Pledge” August 8, 2019, by Suzanne McBride, “College students expect lots of healthy options when eating on campus” May 6, 2019, by Matthew Chin, “Students reduce carbon footprints after studying food system’s environmental impact” August 1, 2019, by Karla Dumas, “Leadership Summit Explores Plant-Based Menu Transformation” August 1, 2019, by Karla Dumas, “Leadership Summit Explores Plant-Based Menu Transformation” September 9, 2019, by Shreeya Agarwal, “UMD’s dining halls commit to serving more ‘climate friendly’ food” September 23, 2019, by Ashley Abramson, “The Secret to Better Health May be Eating Delicious Food” September 24, 2019, by Nate Herpich, “Harvard to cut food-related greenhouse gas emissions” March 30, 2017, by Adam Clark, “Rutgers Revamps Menus to College Students to Eat Healthy” February 27, 2017, by Tara Fitzpatrick College Texts New Chef-Inspired DIY Oatmeal Concept”
