1. How can I become a member of the Menus of Change University Research Collaborative?

MCURC leadership reviews applications for new college or university members on an annual, rolling basis.

Prospective new member institutions will be evaluated based on those whose roles and responsibilities best fit the MCURC’s goals and objectives. These would include considerations such as public support for Menus of Change and MCURC initiatives, recognized leadership in healthy and sustainable, plant-forward culinary arts, collaborative efforts between academic and dining departments, engagement with MCURC case study programs, and overall recognition for leadership in pursuing projects at the intersection of deliciousness, health, wellness, and sustainability that support the MOC principles and mission.

All MCURC members must be employees of universities or colleges; auxiliary business leaders who oversee outside foodservice vendors may be invited in certain cases. There are six membership categories:

·        Executive Chefs and Culinary Directors

·        Senior University Administrators

·        Directors of Dining Programs

·        Academics

·        Nutritionists

·        Sustainable Food Program Managers

Membership applications are accepted on an ongoing basis. If you are interested in becoming a member, email abby.fammartino@culinary.edu for an application.

2. How can I become involved with the work of the Collaborative in ways besides membership?

Overall, MCURC encourages all college and university dining leaders, and faculty and staff working on relevant programs and projects, to embrace the 24 Principles of Healthy Sustainable Menus. Specifically, visit menusofchange.org to access a suite of digital resources provided by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health. These include: a bulleted list and an infographic poster of the 24 principles, a dashboard with annual ratings of the industry across a variety of health and sustainability indicators, the annual report, and culinary strategies and insights contained in single-topic white papers and editorial updates.

The MCURC also encourages college and university representatives to learn from and apply findings published by the MCURC. The Collaborative is currently producing toolkits, resources, and other educational materials related to the MCURC mission, and we encourage you to take advantage of those through this website. For a list of ways to get involved with the MCURC and take advantage of the resources it offers, click here.

If you work for a manufacturer or association and are interested in supporting and engaging with the MCURC as a sponsor, please contact Patti Coleman, patricia.coleman@culinary.edu.

3. Who are the founders of the Menus of Change University Research Collaborative?

About Stanford University Residential & Dining Enterprises:

Stanford Residential and Dining Enterprises (R&DE) is a non-profit University auxiliary that includes R&DE student Housing, R&DE Stanford Dining, R&DE Hospitality and Auxiliaries, and R&DE Stanford Conferences. The R&DE staff vision is to be the best in the business by creating a culture of excellence. Throughout R&DE, we support respectful, open communications and encourage leadership development and staff recognition in a responsible manner that supports the academic mission of the University. R&DE has a wide variety of first-rate dining halls, on-campus restaurants, catering services, a guest house, Schwab executive services, and conference and meeting services that are designed to meet the needs of the Stanford community. R&DE houses 12,000 students and families in more than 350 residential buildings; serves more than 18,000 meals a day in 22 campus locations; and welcomes more than 20,000 conference guests a year. For more information, visit rde.stanford.edu.

About Stanford Prevention Research Center:

Through the Stanford Prevention Research Center (SPRC), a division of the School of Medicine and a leader in pioneering health research, studies are being conducted around healthy and sustainable food systems with a focus on investigating the potential health benefits of various dietary components or food patterns. In 2010, Dr. Christopher Gardner, Professor of Medicine at SPRC and colleagues from across the Stanford campus created the Stanford Food Summit, an unprecedented annual gathering of Stanford experts on food-related issues from across all of the University’s seven schools. The 2010–2014 Stanford Food Summits provided a catalyst for discussing solutions to some of the nation’s most challenging and important crises that lie at the intersection of human health and the health of the planet, including: the national health crisis, the climate crisis, outdated national food policies, the hidden toll of industrial food production and much more. For more information, visit nutrition.stanford.edu.

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry, and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit ciaprochef.com.