The MCURC’s Collective Impact Initiative

MCURC Collective Impact (CI) is a strategic initiative of data collection and impact analysis that empowers members by enhancing the understanding of their institutions’ protein portfolios and the collective impact of the MCURC’s combined protein purchases.

We do this by establishing shared metrics, collective targets, and a community of best practices that help members better understand the environmental impact of their purchases and accelerate progress through data-driven insights. The initiative is led by the R&DE Stanford Food Institute, whose experts collect, analyze, and communicate findings annually. In 2019, we set a collective target to reduce food-related greenhouse gas emissions (GHG) per kilogram of food across the MCURC by 25% by 2030. In 2023, we extended this target to a 40% reduction per kilogram by 2030, to align more closely with the global recommendation to shift toward the EAT-Lancet Planetary Health Diet.

The Business Case for Plant-Forward Purchasing

In this phase of the initiative, we are also strengthening the business case for plant-forward procurement. MCURC has launched cost modeling that analyzes the financial impact of protein portfolio shifts, independent of inflation and total purchasing volume, to answer a question members consistently ask: Do lower-emissions purchasing patterns also reduce costs, or is there a trade-off? So far there appears to be a 10% reduction in food costs since MCURC members began tracking the reduction of their food-related GHG emissions.

Interested in getting involved? Email Ghislaine Challamel for more information

Progress

Between 2019–2024, the MCURC’s cohort of universities has tracked over 400 million pounds of protein purchases and achieved an 18.5% decrease in GHG emissions per kilogram of food purchased among participating institutions. This represents over 46% progress toward our long-term target. In 2024 alone, participating institutions reported 90 million pounds of food purchases across 32 institutions.

The Collective Impact Report was featured in The Sustainability Outlook 2025. In 2024, we had our first paper featuring the Collective Impact Initiative published in an academic journal. Entitled “Evaluating Food Procurement against the EAT-Lancet Planetary Health Diet in a Sample of U.S. Universities,” it was led by former Collective Impact Lead Dr. Jackie Bertoldo, and it illustrates opportunities to improve nutrition, reduce food costs, and reduce food-related emissions by aligning institutional food procurement with planetary health targets.

Check out the MCURC Publications related to the Collective Impact:

2025 Webinar

2025 Overview

Evaluating Food Procurement against the EAT-Lancet Planetary Health Diet in a Sample of U.S. Universities 

2024 progress report MCURC Collective Impact Initiative Progress Report 2024

MCURC & Cool Food: A Partnership Helping Higher Education Tackle Climate Change Through Food

The MCURC and World Resources Institute’s Coolfood initiative share a commitment to helping colleges and universities reduce their food-related emissions in line with climate targets. Despite using different methodologies, we arrive at similar findings: Coolfood’s target to reduce absolute food-related emissions by 25% translates to a 38% reduction per 1,000 kilocalories between 2015 and 2030, which is similar to the MCURC target of a 40% reduction per kilogram between 2019 and 2030. We’ve partnered to bring the latest science and robust networking and knowledge-sharing opportunities to support colleges and universities in reducing food-related emissions.

Depending on how much support your organization has for climate action through food purchases, how ready it is for change, how much knowledge and awareness you already have about the most impactful strategies, there is a rich array of resources and initiatives to help you on the journey. As a foodservice organization working on sustainable food, by no means do you need to choose between Collective Impact and Coolfood. It’s truly not an either/or situation, but rather, an opportunity to engage with a broad portfolio of resources and an entire ecosystem of organizations and initiatives all working toward a shared goal. Among the best of these resources is WRI’s new Food Service Playbook for Promoting Sustainable Food Choices.

Learn more about the shared history of the MCURC and Cool Food