Overview
Who is this for?
Anyone working in a university catering department or who’s interested in the intersection of taste, cost, health, and sustainability.
Why should I take part?
Want to reduce your food costs by at least 10% per year? What if we told you that was not only possible but exactly what 33 colleges and universities have already done? While simultaneously reducing their food-related greenhouse gas emissions by nearly 19%, in just four years. Their plant-forward shift in procurement resulted in estimated annual savings of$22 million USD in food costs over baseline. Furthermore, reduced emissions were also strongly associated with reduced cost per kilogram of food at the university level. This is the triple bottom line in action, in the real world. People. Planet. Profit. In this free session provided by the Menus of Change University Research Collaborative, we’ll dive into a brand-new case study from the MCURC’s Collective Impact Initiative for a powerful glimpse into the Business Case for Plant-Forward Procurement.
How will it help me?
During the session, you will…
- Learn about the Menus of Change University Research Collaborative–what it is, the impact it’s made, and how to get involved.
- Gain practical menu strategies for reducing food-related emissions and improving your bottom line.
- Hear the key findings from their new Cost Insights Pilot and how you can apply those findings in your own operation.
About the MCURC:
The Menus of Change University Research Collaborative (MCURC) is a global network of over 80 colleges and universities using campus dining halls as living laboratories for behavior change. These dynamic learning environments are where applied research, education, and operational innovation join to advance the Menus of Change Principles of Healthy, Sustainable Menus. Co-founded and jointly led by the Culinary Institute of America (CIA), Stanford Residential & Dining Enterprises (R&DE), and Stanford Prevention Research Center, the Collaborative brings together academic researchers, campus dining leaders, administrators, students, and mission-aligned sponsors and research collaborators. The 600+ MCURC members collectively serve over 4 million meals each day, representing 15 billion meals over the course of their students’ lifetimes.
Presented by Dr. Jackie Bertoldo, Research Associate/Advisor to the Culinary Institute of America; Matt Tebbit, Director of Dining Services, University of Reading; and Sophie Egan, MCURC Co-Director and Senior Advisor to the R&DE Stanford Food Institute
