Sponsor Profiles
FOUNDING MEMBER
At Barilla, we believe good food is a joy for the present and a choice for a better future for people and the planet. It starts with sustainable agriculture: today over 10,000 farmers are involved in sustainable agriculture projects through working with us. Barilla also sources locally in the countries in which we produce: 90 percent of durum wheat is purchased on the local market. Since 2010, we have reduced greenhouse gas emissions by 32 percent and water consumption by 24 percent per ton of finished product.
Barilla has found a match for our values and goals in the college & university dining segment, and particularly among MCURC members and leaders. The partnerships have already led to on-campus activations to educate and inspire teams and students about healthy and sustainable eating, educational programs focused on the Mediterranean diet, and even a formal study with Northeastern University students looking at Barilla as a case study of a sustainability-focused business operating in the U.S.
For more information about Barilla’s sustainability efforts around the world, please visit https://www.barillagroup.com/en/sustainability/. As the #1 pasta brand in the U.S., we deliver marketing support, culinary training, and a host of other services beyond what’s in the box. Whether it’s increasing staff or student satisfaction, value-added products to ease labor strain and improve consistency, or menuing nutritious products, Barilla can help. Learn more about our labor-saving and plant-based innovation and initiatives at www.barillafs.com.
FOUNDING MEMBER
Google Food fuels over 100,000 people every day. Since the first executive chef joined the company in 1999, food and how it helps build collaboration and innovation have been at the heart of the culture. Google Food today includes over 200 cafes and restaurants globally serving over 150,000 meals in over 56 countries every day. The food program is free for employees, but it’s not free for Google. Google invests in this program because it sees how important food is to its company and to the Google culture.
It puts a tremendous amount of thought into the food and beverage it serves, which includes its approach to culinary, nutrition, responsible procurement, and resource utilization. At the core foundation of its integrated food and beverage approach is the Menus of Change Principles, a modern, thoughtful mindset on menu planning and responsible business. Its unified approach is what guides Google to ensure that it works towards the singular goal of enabling Googlers to experience the joy of food that enables them to be at their best.
Over the past few years, in collaboration with the CIA, the Google Food team conducted several pilots to develop methods it has begun to operationalize in its dining program. It focused on the following key areas:
Globally inspired, balanced, plant-forward menu concepts support users in making better choices
Right-size portions using the “Flip” & combo plates
Designing operations for the future to “nudge” users toward healthier balanced plant-forward options
Culinary interaction (watching chefs cook your meal; chef recommendations)
Plant-forward merchandising for priming
Thoughtful menu planning and menu labeling
Guided customization
Placement/size of plates, service design/flow, etc.
Google Food is constantly growing and evolving to create engaging and inspiring food experiences that provide fuel for big, innovative thinking and collaboration among employees. It fuels Googlers around the world to be at their best today, tomorrow, and over the long haul.
FOUNDING MEMBER
The Mushroom Council is the marketing organization that represents all growers of cultivated mushrooms in the U.S., creating demand through education, promotion, and nutrition research.The Council plays a critical role in showcasing how mushrooms can help meet the culinary challenges of today’s marketplace through consumer and industry public relations, foodservice promotion, and new concept development and retail communications.
With the development of The Blend and The Blended Burger Project™, the Council has createda movement in partnership with the James Beard Foundation. It strives to make burgers and other iconic foods better by blending ground meat with chopped mushrooms, creating a popular favorite that is better for guests, better for the planet, and better for flavor. The Blend was developed with support from The Culinary Institute of America's Healthy Menus R&D Collaborative (HMC).For information on the CIA – UC Davis research on the blend, visit this link.
Through The Blend, which has been called “the future of food,” the Council is meeting a number of the guiding principles of Menus of Change, such as more fruits and vegetables and less red meat, as it strives to improve the world’s food systems, the sustainability of the planet, and the health of all consumers.
For more information on Mushroom Council, please visit www.mushroomsonthemenu.com
FOUNDING MEMBER
When Alfred Peet founded Peet’s Coffee® in Berkeley, California in 1966, he introduced an artisan movement creating the U.S. specialty coffee industry. Considered the “Big Bang of coffee,” Peet’s legacy – sourcing the world’s best beans, artisan roasting for rich, premium taste and crafting beverages by hand – lives on today in every cup, whether ordered online, selected at a grocery store then brewed at home or served in any one of over 270 Peet’s Coffee locations in the U.S and China. Peet’s Coffee is committed to the welfare of people and the planet, with 100 percent of its coffee purchases verified as responsibly sourced per Enveritas standards. The company operates the first LEED® Gold certified roastery in the United States.
Visit www.peets.com and connect @peetscoffee.
The Alaska Seafood Marketing Institute (ASMI) is a marketing organization that works actively with all segments of the foodservice industry to increase awareness and broaden the demand for one of the world’s most delicious and healthiest protein sources — wild and sustainable Alaska seafood. A variety of custom designed resources are available to help operators capitalize on the growing consumer popularity of eating natural, real, healthy foods like Alaska seafood.
For more information on Alaska Seafood Marketing Institute, please visit https://www.alaskaseafood.org/
The Almond Board of California promotes natural, wholesome, and quality almonds through leadership in strategic market development, innovative research, and accelerated adoption of industry best practices on behalf of the more than 7,600 almond farmers and processors in California, most of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture.
For more information, please visit our Food Professional Hub at almonds.com/tools-and-resources/food-professional-hub
Aramark Collegiate Hospitality is a premier provider for hospitality ecosystems in higher education, renowned for its commitment to the whole student and enhancing student life through exceptional culinary experiences and innovative dining solutions. With a presence in more than 275 colleges and universities, Collegiate Hospitality uses data driven consumer insights to curate experiences to meet the unique needs of each campus, fostering a vibrant community with diverse and inclusive dining offerings. This intentional integration of campus identity, world class hospitality, and professional opportunity provides a foundational path to student success.
We partner with our College and University clients to focus on solving real-world food system challenges and to apply culinary arts and science to improve the health of people, the planet, and economies. In addition to menu innovations made by the Aramark team, our partner researchers collect a variety of data from tests and interventions to determine the influence these modified menus have on consumer behaviors and satisfaction. There is a constant evolution of nutritious and sustainable menus to meet students’ deep interest in menu choice, embracing flexitarian attitudes and an openness to plant-forward dining.
Aramark (NYSE: ARMK) has been recognized on FORTUNE’s list of “World’s Most Admired Companies,” The Civic 50 by Points of Light 2024, Fair360’s “Top 50 Companies for Diversity” and “Top Companies for Black Executives,” Newsweek’s list of “America’s Most Responsible Companies 2024,” the HRC’s “Best Places to Work for LGBTQ Equality,” and earned a score of 100 on the Disability Equality Index. Learn more at www.aramark.com and connect with us on LinkedIn, Facebook, X, and Instagram.
As a global brand in the plant-based food industry, Better Balance Foods is driven by a passion for innovation, health, and exceptional flavor. We fully embrace Plant-Forward Culinary Strategies and promote balance by introducing a greater variety of plant-based foods for healthier and more sustainable diets.
What sets Better Balance Foods apart is our ability to seamlessly fit into various cuisines by creating high-quality, versatile ingredients that absorb and complement your creative direction. This allows anyone to introduce healthy, plant-based alternatives that stay true to the dish's delicious flavor, texture, and ambition.
For more information, please visit: https://betterbalancefoods.us/
Cocovibe empowers students, college communities and food service operators to be a positive force in the world.
Plant-based, organic, clean label and additive free, Cocovibe provides functional nutrition and electrolyte hydration without the added sugars and high sodium levels of other dispensed/fountain beverages. Made with only two ingredients: organic coconut water and organic fruit, Cocovibe’s three flavor styles are naturally rich in potassium and low in sodium and sugar. An 8 oz serving of Cocovibe provides more potassium than a banana, with only 6-8g of natural sugar. By addressing Americans’ potassium deficiencies with plant-based beverages rich in potassium, Cocovibe supports the potassium/sodium electrolyte balance every human cell requires to function properly. Due to its unique nutritional properties, Cocovibe supports cognitive and physical health and performance unlike any other dispensed beverages.
Cocovibe is the first nutritious and functional beverage to provide the superior sustainability and lower cost of fountain/dispensed beverages from concentrate. Carbon emissions and packaging waster are reduced by nearly 90% vs packaged beverages. One pallet of Cocovibe concentrate provides the same amount of drinkable product as 10 pallets of 12 oz bottled or canned beverages. Reusable, washable and eco-friendly drinkware are enabled and single-serve plastics are eliminated.
Cocovibe believes young people have the passion and power to make the world a better place for all. To that end, Cocovibe empowers and micro-funds students with Cocovibe Grants that provide students the money they need to do good things for the environment, people and communities in need. A $1,000 Cocovibe grant is awarded every week to help a student address a societal or environmental issue they care most about personally impacting.
In April 2021, illy earned B-Corp certification for meeting the highest standards for social and environmental performance, transparency, and responsibility. Ethics and sustainability are part of illy caffè’s DNA since its founding in 1933. These values are applied to the company’s entire supply chain, which is built on a system of direct relations with suppliers based on four pillars: selecting and working directly with the best Arabica growers, transferring knowledge and expertise to the growers, training them at illy caffè’s University of Coffee; and through direct, hands-on work in coffee fields with specialized agronomists to achieve sustained, high-quality production while also respecting the environment. We continue to make a difference and lead by action, which includes our goal of reaching Carbon Neutrality by 2033.
Learn more about illy caffè’s University of Coffee at https://www.illy.com/en-us/universita-del-caffe.
Impossible Foods is on a mission to positively impact people and the planet by making delicious, nutritious meat from plants with a fraction of the environmental footprint of meat from animals. Impossible Foods products are served in more than 45,000 food service locations across the U.S. because of how delicious they taste, how popular they are with guests and how easily they incorporate into menus
The International Fresh Produce Association is the largest and most diverse international association serving the entire fresh produce and floral supply chain, and the only to seamlessly integrate world-facing advocacy and industry-facing support. We exist to create a vibrant future for all, and to do so with our members’ prosperity in mind. For more information about our work in a variety of areas including proprietary consumer insights, nutrition policy, and sustainability initiatives, please visit www.freshproduce.com.
At Leanpath, we strive to create a sustainable future for all by making food waste prevention and measurement everyday practice in the world’s kitchens. Through a customized suite of automated measurement products, advanced data analytics, AI-driven behavior change functionality, culinary-based coaching from experienced chefs, and enterprise reporting capability, Leanpath helps foodservice operations cut their food waste in half in accordance with Sustainable Development Goal 12.3. Operating in more than 4,000 sites and 40 languages, we have prevented the occurrence of more than 130 million pounds of food waste to date.
As MCURC members know well, the global food system must be transformed if we are to successfully feed a population of 10 billion by 2050 within planetary boundaries – and cutting food waste is an essential part of that transformation. Leanpath has long been a supporter of MCURC and the Menus of Change principles via our Leanpath 12.3 Initiative, through which we engage in research-focused partnerships involving donations of our hardware, data, and expertise to mission-aligned non-profit organizations seeking to advance food waste prevention work. As a certified B-Corporation, we are continually focused on educating stakeholders on the scope and scale of the food waste challenge and the urgent need to accelerate prevention efforts grounded in measurement-driven behavior change, and we work closely with frontline foodservice teams to create a culture of food waste prevention.
Learn more about our work to drive food waste reduction in foodservice operations at multiple colleges and universities and other sectors at www.leanpath.com.
Lentils.org is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. High in protein and fiber, lentils are an economical and sustainable source of plant-based protein. Lentils, as well as other pulses, use less fertilizer and improve soil health by fixing nitrogen back into the soil during the growing process. Lentils and other pulses also have a low carbon footprint, are resilient in the face of climate change, and require relatively low water inputs. Lentils.org is proud to work on behalf of growers who are committed to sustainable agricultural practices and respecting the environment.
With a specific focus on the foodservice industry and working with the innovative thought leaders in the college and university (C&U) space, Lentils.org looks forward to working with you to advance menu innovation using lentils as your go-to source of plant protein on your menus. Lentils are an affordable tool to carry global flavors when promoting healthy menu tactics like “The Blend”, “The Protein Flip”, and building creative “Power Bowls.”
For more information on Lentils, please visit www.lentils.org/foodservice/
The Mushroom Company is part of the South Mill Champs Family - Nourishing Responsibly.
The mission is to nourish the planet sustainably by providing responsibly grown, great tasting, good-for-you mushrooms and supporting the Menus of Change pillars with this trifecta of goodness! Starting with deliciousness, the mighty mushroom can stand on its own in the center of the plate while also taking on a supporting role as an umami flavor booster. Adding nutrition in every bite, mushrooms are a good source of vitamins D and B, niacin, selenium, copper, and pantothenic acid.
The Mushroom Company’s story begins as they formulate their own compost using upcycled ingredients and managing water use and run-off. On this foundation they grow mushrooms using minimal water, energy, and light to produce what is heralded by many as the most sustainable crop. The majority of our spent, though still rich, mushroom compost is then reused by local farmers who use it to replenish their land, thereby reducing their use of fertilizers.
Our North American, vertically-integrated organization. supplies over 140 million pounds of fresh, frozen, and minimally processed mushrooms to the foodservice channel. You can be assured of high-quality mushrooms, a robust supply chain, and constant innovation. Our products make it easy to impact nutrition and the environment throughout the menu!
The National Peanut Board represents over 7,000 peanut farming families in the United States, dedicated to improving their economic conditions through groundbreaking research and compelling promotion. Peanuts are a naturally sustainable crop,as every part—from roots to shells—is utilized throughout the planting, growing, and production process. Their ability to fix nitrogen enriches the soil, reducing the need for additional fertilizers. Additionally, peanuts are efficient in water usage, requiring only 3.2 gallons of water per ounce, making them one of the most water-conserving crops compared to other nuts.
Peanut farmers, many of whom are multigenerational, focus on preserving the land for future generations by incorporating modern conservation practices. They employ techniques such as low- or no-tillage, GPS guidance for planting, and precision irrigation control. These efforts are tracked and improved through the Peanut Trust Protocol program from the American Peanut Council, ensuring a continuous commitment to sustainability.
Beyond the farm, peanut byproducts contribute to environmental sustainability. Peanut vines can be used as animal feed, while peanut shells serve as biofuel, absorbents, or soil additives, reducing waste and supporting renewable energy sources. Peanuts exemplify how agriculture can be both productive and environmentally responsible.
To learn more about sustainable peanut farming directly from our farmers, watch The Crop of Now video.
For more information about nutrition, allergy management and ways to add peanuts to your menus, visit NationalPeanutBoard.org.
Nestlé Professional is a leader and trusted partner in Out-of-Home, serving customers with passion by providing expertise and efficient, innovative food and beverage solutions that help them win (www.nestleprofessional.com).
As part of the world’s largest food and beverage company, Nestlé S.A., our work is guided by our desire to contribute to nutritious and sustainable diets, to help protect, renew, and restore natural resources, to help strengthen communities, and to operate responsibly. Through the Nestlé Professional product portfolio of food and beverage solutions, we partner with foodservice operators who share our values and ambitions to continue to delight out-of-home consumers, including college and university students, while we continue to innovate to meet expectations that our products be good for people and good for the planet. For more information on Nestlé’s global sustainability ambitions, including our commitment to Net Zero Greenhouse Gas emissions by 2050, please visit https://www.nestle.com/sustainability.
We are proud to support the Menus of Change University Research Collaborative as part of advancing our mission of sustainability. Colleges and universities and the students they serve are at the forefront of forming the future of food, and we’re proud to be a partner in shaping that future.
Oatly is the world’s original and largest oatmilk company. Our mission is to make it easy for people to eat better and live healthier lives without recklessly taxing the planet’s resources in the process. According to the United Nations, the global food system is responsible for about a third of global emissions, with about 50% of those emissions coming from the livestock and animal agriculture industries. Knowing this, the greatest impact we can have as a company is to convert dairy users into Oatly consumers, empowering the plant-based revolution.
Food is delicious, it’s personal and it’s something tangible that people make choices about every single day. Our great-tasting products – everything from oatmilks to frozen desserts, non-dairy cream cheese and more – use a proprietary process that delivers the same creamy taste, frothy feel, and functionality as cow’s dairy. What’s the secret? Oats, of course! They’re a wondercrop and can grow around the world, require less land and fewer resources to cultivate than livestock, and are great for soil health. With oats as our core ingredient, we’re able to produce dairy alternatives that emit fewer greenhouse gas emissions than cow’s milk.
Learn more about our products, sustainability initiatives, regenerative agriculture projects and more at oatly.com
Beyond an unrivaled portfolio of easy-handling, versatile and delicious products, Rich’s foodservice solutions are backed by over 75 years of experience, and ongoing research and development to help you make the best decisions for your foodservice operation. We offer a valuable variety of foodservice products for all your culinary creations. From toppings and baked goods to appetizers and beverages, we have gluten-free, all-natural and organic options to satisfy any consumer demand.
At Rich’s®, we’re putting sustainability and opportunity at the top of the menu. From protecting our planet to rolling up our sleeves in our communities. We’re including everyone at our table. And unlocking the power of people to help good things – like imagination, innovation and passion – grow. As a trusted partner with family at heart, it’s our responsibility to care for the future and inspire infinite possibilities for generations to come.
Generations of Good is Rich’s Environmental-Social-Governance strategy focused on driving positive impact and shared value creation for our associates, customers and communities. Our strategy reflects our purpose, our values and our determination to create a brighter future for generations to come. At our core, we're dedicated to Renewing Planet, Nourishing Plates and Prioritizing People.
Learn more at http://www.richsfoodservice.com/
Unilever Food Solutions (UFS) believes a foodservice business thrives only when the people who work there thrive. As the dedicated foodservice business of Unilever, the department leads the industry in providing innovative and high-quality professional food ingredients and value-adding services created by 300 professional chefs, covering 50 cuisines, in 200 million dishes a day. UFS aims to do this in a sustainable way by focusing on four areas to make a difference:
Improving health and well-being: UFS has helped 26,000 operators lower sodium levels and calories in their dishes with training, nutritional support, and healthy inspiration.
Increasing food safety: UFS has trained over 372,000 chefs on food safety in their kitchens via the Chefmanship Academy and online training programs.
Reducing food waste: UFS has helped 45,000 operators reduce food waste in their kitchens/workplaces via innovative and improved products, digital tools (e.g. WUOW app), and collective efforts (e.g. Food Collective).
Sustainable sourcing: UFS supports operators to cook more sustainably using sustainably sourced ingredients in our products.
Learn more at UFS.com.
At Violife, we share a deep commitment to promoting dairy-free, allergen free and more sustainable dining options for college and university foodservice professionals. Our mission aligns perfectly with the Menus of Change Principles.
We believe that good food should not only delight the taste buds but also contribute to a better future for both people and the planet.
Violife is dedicated to crafting plant-based, dairy-free alternatives that not only taste delicious but also help reduce the environmental footprint associated with traditional dairy products. We source our ingredients responsibly, emphasizing local partnerships whenever possible. Our dedication to sustainability is evident in our significant reductions in greenhouse gas emissions and water consumption throughout our production processes.
We are excited to collaborate with MCURC members and leaders to inspire and educate the college and university community about the benefits of plant-based, sustainable dining. Our innovative plant-based solutions are designed to support institutions in offering nutritious and eco-friendly menu options. Together, we can create a positive impact on campus dining experiences and contribute to a healthier, more sustainable future. Learn more about our commitment to a greener planet at www.violife.com/sustainability.