MCURC's Repurpose with a Purpose Recipe Collection

Over 12 weeks, 35 leaders from nine MCURC institutions participated in a research sprint led by executive chefs from the University of North Texas and Stanford, 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.