MCURC's Repurpose with a Purpose Recipe Collection

Over 12 weeks, 40 leaders from nine MCURC institutions participated in a research sprint led by executive chefs from the University of North Texas and Stanford R&DE, focusing on reducing food waste by repurposing overproduced foods. In collaboration with ReFED, the project explored the triple-bottom-line impact of repurposing in campus dining operations, supporting the Menus of Change Principles with a plant-forward approach. This recipe collection showcases the chefs' creativity in transforming surplus food and usable trimmings into sustainable, cost-effective dishes. Explore recipes below or download a printable packet of the full Repurpose with a Purpose Recipe Collection.