Emissions reduction through changes in institutional food procurement and consumption

Menus of Change University Research Collaborative (MCURC) aims to transform institutional food systems by scaling sustainable menus that reduce environmental harm and carbon emissions. By collaborating with chefs, nutritionists, environmental scientists, and bioengineers, the expanded initiative aims to integrate sustainable foods, plant-based alternatives, and innovative fermentation-based products into institutional menus while establishing clear methods for tracking GHG emissions through digital menu management systems. Pilots will launch in hospital and school food settings, leveraging partnerships with institutions like Stanford Hospitals, Adventist Health, and Eat Real to tailor procurement strategies and assess consumer response.