Student Living at Stanford’s Post

A 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years? YES! 🌱♻️ Learn how 30+ organizations made this a reality through the Menus of Change University Research Collaborative's Collective Impact Initiative. We are proud to have contributed to this collaborative project led by the R&DE Stanford Food Institute, and hope you’ll find our collective learnings helpful on your own journey toward plant-forward, climate-friendly menus. Never before have universities worked together to address climate change in this way. Click here to check out the “MCURC Collective Impact Progress Report 2024.” 📉 The R&DE Stanford Food Institute and the Menus of Change University Research Collaborative (MCURC) are pleased to share the “MCURC Collective Impact Progress Report 2024, the result of R&DE’s collaboration with 30+ organizations. Together, we realized a 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years. We hope this report will inspire others on their own journeys toward plant-forward, climate-friendly menus. 🍽️ The MCURC, co-founded and led by Stanford Residential & Dining Enterprises (R&DE) and the Culinary Institute of America, is a collaboration of forward-thinking colleges and university scholars, foodservice leaders, executive chefs, students, and administrators, accelerating progress toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. Visit the MCURC webpage to learn more. 🌍 🔗MCURC Collective Impact Progress Report 2024: https://lnkd.in/gzZBjAm6 🔗MCURC Webpage: https://lnkd.in/gGhgSXjR 🔗Stanford Food Institute Webpage: https://lnkd.in/gcKcPnY3 #MCURC #CulinaryInnovation #SustainableStanford #Stanford #StanfordRDE #SustainableFood #FoodWasteReduction #GreenhouseGasEmissions #HealthyMenus #CollectiveImpact

🌱🌾 A 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years? YES! Learn how 30+ organizations made this a reality through the Menus of Change University Research Collaborative's Collective Impact Initiative. We are proud to have contributed to this collaborative project led by the Stanford Food Institute, and hope you’ll find our collective learnings helpful on your own journey toward plant-forward, climate-friendly menus. Never before have universities worked together to address climate change in this way. Click the link below to check out the “MCURC Collective Impact Progress Report 2024.” The R&DE Stanford Food Institute and the Menus of Change University Research Collaborative (MCURC) are pleased to share the “MCURC Collective Impact Progress Report 2024," the result of R&DE’s collaboration with 30+ organizations. Together, we realized a 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years. We hope this report will inspire others on their own journeys toward plant-forward, climate-friendly menus. The MCURC, co-founded and led by Stanford Residential & Dining Enterprises (R&DE) and the Culinary Institute of America, is a collaboration of forward-thinking colleges and university scholars, foodservice leaders, executive chefs, students, and administrators, accelerating progress toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. Visit the MCURC webpage to learn more. ✅ 🔗MCURC Collective Impact Progress Report 2024: https://lnkd.in/dyJFnesB 🔗MCURC Webpage: https://lnkd.in/dmVt9Hte 🔗 Stanford Food Institute Webpage: https://lnkd.in/gkYiBsMF #MCURC #CulinaryInnovation #SustainableStanford #Stanford #StanfordRDE #SustainableFood #FoodWasteReduction #GreenhouseGasEmissions #HealthyMenus #CollectiveImpact

Super proud to be spotlighted in this new MCURC Collective Impact Progress Report. This is a true testament to the progress that can be made when like minded organizations come together to make a difference in our food systems. It is eye opening to see the progress we have made in five years. A 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years? YES! Learn how 30+ organizations made this a reality through the Menus of Change University Research Collaborative's Collective Impact Initiative. The MCURC—co-founded and led by Stanford Residential & Dining Enterprises (R&DE), Stanford Prevention Research Center, and The Culinary Institute of America—is a collaboration of forward-thinking colleges and university scholars, foodservice leaders, executive chefs, students, and administrators, accelerating progress toward healthier, more sustainable, and delicious foods using evidence. We are proud to have contributed to this collaborative project led by the Stanford Food Institute, and hope you’ll find our collective learnings helpful on your own journey toward plant-forward, climate-friendly menus. Never before have universities worked together to address climate change in this way. Click here to check out the “MCURC Collective Impact Progress Report 2024.” https://lnkd.in/dyJFnesB

Menus of Change Research Collaborative has been gathering numbers in the C&U sector from member institutions. Great results! A 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years? YES! Learn how 30+ organizations made this a reality through the @Menus of Change University Research Collaborative's Collective Impact Initiative. The MCURC—co-founded and led by @Stanford Residential & Dining Enterprises (R&DE), @Stanford Prevention Research Center, and @the Culinary Institute of America—is a collaboration of forward-thinking colleges and university scholars, foodservice leaders, executive chefs, students, and administrators, accelerating progress toward healthier, more sustainable, and delicious foods using evidence. We are proud to be members of the Collaborative and able to support this impactful work led by the @R&DE Stanford Food Institute. Never before have universities worked together to address climate change in this way. If you’re a university or a food company on the journey toward plant-forward, climate-friendly menus, we invite you to join us in the Collaborative, check out the “MCURC Collective Impact Progress Report 2024.

🎓 I am excited to share that I have successfully completed the certificate in Food Future and Sustainability course module at FTRIC Food Business School. This certificate course explores the intersection of food production, environmental sustainability, and future food trends. Students will learn about the challenges facing the food industry and strategies for creating a more sustainable food system for the future. Key Highlights: ✒️ Environmental sustainability in food production ✒️ Future food trends and innovations ✒️ Challenges and solutions for a sustainable food system What I learned: 📝 Understanding Food Systems 📝 Learn about the complexities of global food systems and the impact of food production on the environment. 📝 Innovations in Food Technology 📝 Discover the latest advancements in food technology and how they can contribute to a more sustainable food future. 📝 Sustainable Food Practices 📝 Explore strategies for promoting sustainable food practices and reducing environmental impact in food production. #FoodFuture #Sustainabilty #FTRIC #FoodBusinessSchool

Canadian University Initiative. A division of Plant-Based Cities Movement. "As 2024 draws to a close, we want to take a moment to recognize and celebrate the progress that Canadian universities have made towards advancing plant-based menus since the start of the Canadian University Initiative in the fall of 2020. The leadership and commitment by the dining and sustainability teams have been instrumental in fostering more environmentally sustainable food choices on campuses across the country. We are deeply grateful to all the chefs and guest speakers who have generously shared their expertise during our semestrial steering committee meetings. The journey began with Executive Chef David Speight from UBC who led the way by showcasing the university’s plant-forward progress. We also want to thank Forward Food - Canada and GreenerbyDefault who have actively been working with universities and other institutions to transition towards plant-based menus. A Recap of November 27th Steering Committee - Exploring Innovations in Plant-Based Protein: From Research to Implementation The Nov 27th panel discussion was moderated by Sid Mehta, Founder & CEO of GreenWorks Inc. and Adjunct Faculty @Land and Food Systems, UBC. The panelists included: Janelle Carlin, Director of Quality and Processing, Pulse Canada, Dr. Lingyun Chen, Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, University of Alberta, Dr. Linda Ho, Chair of Applied Research in Agri-food Sustainability at NAIT Applied Research, and Dr. Sungwan Yi, Professor, Department of Marketing and Consumer Studies, University of Guelph . The discussion explored strategies to advance plant-based food systems, including integrating plant-based proteins into staple foods, leveraging universities as innovation hubs, and identifying effective approaches to increase adoption. Key insights highlighted the importance of menu placement, culturally inclusive dishes, and affordability in driving dietary shifts, with a focus on practical solutions rather than messaging centered solely on health or environmental benefits. We extend our heartfelt thanks to Sid Mehta, the panelists, and Lindsay Kaisla, our Canadian University Initiative Liaison, for their valuable contributions to this impactful event. As we look ahead to 2025, we remain deeply committed to building upon the foundation of progress that has been achieved so far. We ask that all universities continue to accelerate meaningful steps toward healing our planet and providing a livable future for both humans and wildlife by transitioning to more plant-based menus." #CanadianUniversities #PlantBasedMenus #ClimateAction #HigherEducation #FoodSystems #PlantBased #SustainableDining #UniversityLeadership #EnvironmentalSustainability #ForwardFood #GreenerByDefault #PlantForward #Collaboration #InstitutionalChange #FoodPolicy #MenuInnovation #CulturalInclusion #DietaryShifts #PlantBasedProtein #LeadershipInAction #CanadianUniversityInitiative

🌍 Celebrating World Food Day 2024! 🌱 As a first-year B.Tech Food Technology student at Lovely Professional University, I’m passionate about contributing to the future of food systems. Today, as we reflect on this year’s theme, “Water is Life, Water is Food. Leave No One Behind,” it reminds us that the choices we make about food impact not only our health but the health of our planet. From sustainable farming to innovative food technologies, there is an urgent need to rethink how we produce, consume, and waste food. Being in the food technology field, I aspire to play a role in creating solutions that bring nutritious, safe, and accessible food to everyone. 🌾🍎 As future food technologists, we have the power to develop products that are not just healthy but sustainable—using less water, preserving biodiversity, and minimizing food waste. Whether it's through plant-based innovations, alternative proteins, or improving food quality, there’s so much potential to make a difference. Let’s unite to innovate, educate, and transform our food systems for a more resilient and equitable future. Together, we can revolutionize the food industry! 💧🌱 #WorldFoodDay #WaterIsLife #SustainableFood #HealthyEating #FoodTechnology #FutureOfFood #InnovationInFood #FoodForAll

A 23% reduction in food-related greenhouse gas emissions across 93 million pounds of food in just five years? YES! Learn how 30+ organizations made this a reality through the Menus of Change University Research Collaborative's Collective Impact Initiative. The MCURC—co-founded and led by Stanford Residential & Dining Enterprises , Stanford Prevention Research Center, and The Culinary Institute of America—is a global network of forward-thinking colleges and university scholars, foodservice leaders, executive chefs, students, and administrators, accelerating progress toward healthier, more sustainable, and delicious foods using evidence. We are proud to have contributed to this collaborative project led by the Stanford Food Institute, and hope you’ll find our collective learnings helpful on your own journey toward plant-forward, climate-friendly menus. Never before have universities worked together to address climate change in this way. Check out the “MCURC Collective Impact Progress Report 2024 for insights and we hope you reach out and join with us in this collective effort.

“In my 30 years working to create more just and resilient local food systems in the United States, I have come to believe the food system presents a special case when it comes to leadership: not only is a special type of systems leadership—food systems leadership—possible, requiring distinctive structures and skills, but it presents a unique opportunity for increasing civic engagement across society. “In contrast to systems like energy, transportation, or health care, where expertise is more well defined, food expertise tends to be irrefutable, requiring no advanced degree or professional experience. Moreover, the food movement has been instrumental in creating awareness about how this complicated system works, and how to create change within complex systems. This means the food system, and food systems leadership in particular, can provide a template and launchpad for stakeholder engagement in other systemic domains, like health care, education, and energy (which are also important but less obviously intertwined with everyday life).” Nessa Richman (thank you for this piece and your team’s ongoing great work!) https://lnkd.in/eMxHhnGs

🌍 Thrilled to share my experience at the Food Sustainability Think Tank event held today at The Galmont Hotel & Spa, Galway It was an incredible opportunity to connect with delegates from ATU and Galway City Council, united by a shared commitment to advancing sustainability in food systems through innovative adaptation policies. One of the event's key takeaways was the unanimous agreement on the importance of integrating food sustainability education in schools—a vital step for empowering the next generation. A highlight of the day was hearing from Jp McMahon, who shared valuable insights on embedding sustainability within the restaurant industry and the ways climate change is impacting this sector both directly and indirectly. The discussions continued in smaller groups, focusing on major challenges such as: Sustainable food production Food waste management Climate-friendly food packaging The importance of community farming practices Tina Ryan, Climate Action Coordinator at Galway County Council, delivered a compelling pitch on reducing individual carbon footprints through actionable mitigation strategies. This event offered fresh perspectives on the critical role of education and community-driven solutions in achieving a sustainable future for food systems. #FoodSustainability #ClimateAction #Sustainability #Education #FoodSystems