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. Student diners will be tomorrow’s leaders, parents, and consumers. Since college is a formative window for food identity, MCURC’s influence on student habits can drive both near-term change and a long-term transformation of the food system.

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 Co-presented by The Culinary Institute of America and Stanford University

 
 

Our Members

The MCURC is composed of more than 600 individuals from over 85 colleges and universities, contract companies, ex officio organizations, research innovation affiliates, and research collaborator organizations. Our members include senior university administrators, dining directors, executive chefs, nutrition and sustainability managers, and academic faculty.

View list of participating institutions

Research

We advance a groundbreaking research pipeline focused on plant-forward promotion, food waste reduction, and increased food literacy. We also co-create educational resources related to accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus across the foodservice industry.

Learn more about our research

Testimonials from MCURC Members

  • Ryan Luttrell

    ‘99 CHEP, M.S., Lecturing Instructor of Culinary Arts | The Culinary Institute of America

    “I have really enjoyed my time with MCURC. This is the group of like-minded individuals I was searching for when I decided to come work for the CIA. I value the collaboration across campuses, and the best part of the annual conference was seeing concepts and ideas put into real and tangible everyday practices.

  • Christina Karalolos

    MS, RD, LDN, Administrative Dietitian Past President of the Massachusetts Academy of Nutrition and Dietetics | Boston College

    “Beyond the inspiration, the spirit of collaboration among universities is an incredible asset The opportunity to exchange best practices, gather feedback, and spark new ideas together is truly invaluable. Huge thanks for such a phenomenal experience. Already looking forward to what’s next!”

  • Eliah Golden

    Associate Director for Residential Dining & Culinary Operations Campus Dining & Hospitality University of Colorado Boulder

    “Being a member of MCURC has emboldened our dining program’s approach to implementing the MOC principles throughout all our operations at CU Boulder. MCURC has given us the opportunity to learn from our peer institutions in a deeper way, share our stories, and most importantly, join each other in a unifying cause where we can support one another in this work. “

  • Emilio Martínez

    Director, Laboratorio de Innovación Colaborativa | Universidad Anáhuac Mayab

    “I’m truly inspired by the MCURC community—so open, thoughtful, and deeply action-oriented, with a real spirit of collaboration. It’s energizing to be part of a network that doesn’t just share ideas, but actively moves them forward. We’ve already identified several exciting opportunities where our team at Anahuac Mayab University can contribute and engage meaningfully.”

  • Matthew Ward

    Executive Chef of Residential Dining, Co-Chair of MCURC Executive Chefs’ Committee | Ambassador at CHOW

    “As Co-Chair of the Executive Chefs Committee, I continue to be inspired by how MCURC brings together campus leaders who are not only passionate about food but deeply committed to shaping a more sustainable and equitable food system. For me, MCURC represents more than a network-it’s a movement that empowers chefs and operators to lead meaningful change, one menu at a time.”