The Menus of Change website hosts an array of resources, which can be found here, and the Collaborative is pleased to provide these resources for foodservice professionals within and beyond university settings:
Food Waste Research in College and University Settings
This resource compiles applicable college and university published food waste research and a list of national resources to help advance food waste reduction programs on campuses nationwide. It is a living document that will be updated by the MCURC sustainability managers yearly. Please submit updates to email@example.com.
Gap Analysis Tool
This resource equips any operation looking to implement Menus of Change principles to conduct a self-assessment of both areas to improve and areas to celebrate with regard to offering healthy, sustainable menus. It also helps users develop an action plan for addressing the areas most in need of improvement.
Protein Flip Strategies for College and University Foodservice
This resource provides insights and menu ideas to empower campus dining chefs to implement the concept of The Protein Flip, which is a hybrid infographic/white paper produced by The Culinary Institute of America in collaboration with the Harvard T.H. Chan School of Public Health--Department of Nutrition to illustrate the urgency from a human and planetary health standpoint for "flipping" the role of protein on Menus. The full Protein Flip resource can be found here, and additional protein strategies and information are available on the Menus of Change website.
MOC Principles Implementation Schedule
This tool will help foodservice professionals, food literacy leaders, nutrition/health/sustainability educators, and others in college and university foodservice settings educate your communities about the Menus of Change Principles of Healthy, Sustainable Menus by integrating activities into existing campus events as well as seasonal and holiday tie-ins.
Menus of Change in Action: MCURC Culinary Operations Baseline and Best Practices
The Collaborative collected questionnaire-style documentation from chefs, operators, and directors from member colleges and universities to understand the current status of the 24 Menus of Change Principles of Healthy, Sustainable Menus. Many MCURC chefs, operators, and directors are applying a number of different principles, and they all have unique challenges and traction at different rates based on a number of factors. With that, though, come patterns about how best to operationalize the principles and where the greatest barriers and opportunities lie. MCURC encourages college and university dining operators and culinarians to leverage the findings in this resource in order to learn from each other’s best practices, challenges, and victories.