Latest News

Menus of Change Reaches New Milestone: Establishes University Research Collaborative

Wed, January 06, 2016

As Menus of Change enters its fourth year, it is with great excitement that we have launched the website of our newest companion initiative, the Menus of Change University Research Collaborative (MCURC). The initiative was founded and is jointly led by Stanford University, one of the world’s leading research institutions, and The Culinary Institute of America, the world’s premier culinary college. It represents an inspiring next step in the evolution of the Menus of Change efforts.

Members of the Collaborative include a group of leaders from colleges and universities nationwide who are deeply committed to advancing plant-forward menus as a cultural norm. Together, these trailblazers are developing a national agenda for interdisciplinary research to better understand and improve our food system, as well as training materials and best practices for operationalizing the Principles of Healthy, Sustainable Menus. An inaugural summit for member institutions took place at Stanford University in October (read the press release here); Harvard will play host to the 2016 edition, October 13-14.

We invite visit the Collaborative’s new website, and join us in celebrating this milestone for the vision of healthier, more sustainable food choices for Americans.


Setting the Agenda for the 2016 Menus of Change Leadership Summit

Tue, December 22, 2015
Earlier this fall, the Sustainable Business Leadership Council (SBLC) and Scientific and Technical Advisory Council (STAC) met to review opportunities and options, challenges and changes for the food and foodservice... read more

Plant-Centric Menus Take Center Stage on Best Restaurants List

Tue, September 29, 2015
The news came at the height of heirloom tomato season, and now that root vegetables prepare to make their move, what better time to spread the word with the Menus... read more

The Vegetable Casanovas

Fri, August 21, 2015
Yale Dining's Director of Culinary Excellence Ron DeSantis, CMC, has launched a campaign to encourage students to eat more vegetables. Yale has been a leading early adopter of Menus of Change Principles, and Ron is an advisor to the MOC initiative, and a member of the MCURC. The posters below are part of his series, "More This, Less That." You may use them in your operation, with proper credit to Yale and Ron.

Reinventing the Burger

Mon, August 10, 2015
A staple in most operations, whether full service, fast casual, or quick service, the burger offers the perfect platform for flavor innovation. In the past, that might have meant adding bacon to ground beef. More recently, innovation has focused on moving burgers away from 100 percent meat, blending in vegetables, whole grains, and legumes to create more plant-based menu options.

New Research Suggests a World of Opportunity

Tue, July 14, 2015
New Research Suggests a World of Opportunity for Foodservice Operators related to Plant-Forward Menus What are some of the most promising ways in which operators can both react... read more