Menus of Change in Action: MCURC Culinary Operations Baseline … · 2016-12-07 · • Labeling and identifying ingredients • Access to the recipes and ingredient information •

Menus of Change in Action: MCURC Culinary Operations Baseline Questionnaire Results

The Menus of Change University Research Collaborative collected questionnaire-style documentation from MCURC chefs, operators and directors from participating colleges and universities to understand the current status of Menus of Change Principles of Healthy, Sustainable Menus from the culinarians' and operations perspective.

Executive SummaryMany MCURC chefs, operators and directors are applying a number of different principles, have unique challenges and traction at different rates based on a number of factors which may be similar throughout the platform. As chefs, focused on cross-pollination, MCURC would like to decode other’s best practices, challenges and victories.

Project Goals1. Identify the current status of each principle in the MCURC community

2. Learn best practices, processes and employees practices

3. Focus on activities and solutions that deliver the biggest impact

4. Communicate and celebrate victories and success stories

About the MCURC Questionnaire Baseline of the Menus of Change Principles of Healthy, Sustainable Menus

in Colleges and Universities

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MCURC Questionnaire MethodologyIn May 2016, The Menus of Change University Research Collaborative surveyed 11 participating MCURC colleges and universities in an effort to collect a baseline reading of how members are implementing the Menus of Change Principles of Healthy, Sustainable Menus.

This baseline document is a summary of survey results about how MCURC member college and university culinary operations are implementing the Menus of Change principles.

Rating SystemThe rating system throughout this baseline summary uses a scale rating of 1-10, 1 being “poor or little” and 10 being “excellent or high.”

Participants11 MCURC colleges and universities.

Visit menusofchange.org for more detailed information about the Menus of Change initiative and the Menus of Change Principles of Healthy, Sustainable Menus infographic.

More information on the Menus of Change University Research Collaborative can be found at moccollaborative.org.

Value provided to the MCURC community:

1. Provide participating MCURC organizations with best practices and implementation resources 2. Assist new organizations in their understanding and implementation of the Menus of Change Principles of Healthy, Sustainable Menus 3. Cross-pollinate and create new conversations throughout the MCURC member platform 4. Establish a baseline that measures the implementation from the chefs and operations perspective

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“A university should be nothing short of the great crucible in which our freedom to think — and therefore our ability to change the world — is forged.” — University of Southern California President, C. L. Max Nikias

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PRINCIPLE 1: TRANSPARENCY

“Be transparent about sourcing and preparation. Provide customers with abundant information about food

production methods, sourcing strategies, calorie and nutrient values, labor practices, animal welfare, and environmental impact.”

100% of MCURC questionnaire respondents are implementing the Menus of Change “Transparency” principle in whole or part.

MCURC members rate their understanding of this MOC principle at 8.0.

MCURC members rate their implementation of this MOC principle at 7.0. 4

HOW ARE MEMBERS IMPLEMENTING?• Storytelling (in depth emails, blogs, videos, discussions, food talks)• Websites• Signage in dining halls• Kitchen tours• Special events• Know Your Food series that bring farmers, fishermen, bakers, writers, and others in the food system to share their stories• Working with classes, special projects• Meetings with performance and wellness nutritionist and students• Menu language and labeling emphasizes nutrition and sustainability benefits of foods served• Hands-on cooking programs (i.e. The Jamie Oliver Cook Smart Program, a hands-on cooking program using Chef Jamie Oliver’s healthy recipes and inspiring teaching style)

WHAT IS YOUR BIGGEST OBSTACLE?• Time and capacity• Trained labor to handle fresh ingredients• Cost• Vendors having ingredients available• Changing the food eating habits of our students• Additional transparency and finding relevant and accurate information from vendors• Marketing the investment• Climate, when sourcing locally• Getting the message out/communication with students• Maintaining an acceptable food cost achieved with more conventional foodstuffs

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Investing in specialized individuals to help tell our story• Creating vendor and user facing FAQs• Marketing and education of our clientele• Working with vendors for more accurate information and reporting• More training based around the principles of Menus of Change• Commitment to accuracy• Simplifying information• Sourcing options and vendors, branding the product, commitment and consistency• More contact with support services• Participation from purchasing• Various communication channels to students• Student dining ambassadors and interns who work with chefs, nutritionist and sustainable food program manager - they help share our message.• Connections with more local food systems

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time, capacity• Training• Education and buy-in at the top tiers of the university• Additional/more accurate reporting• Increased community partnerships• A central data base where all operations can see items that have been approved as MOC friendly, i.e. low sodium, local regional, clean ingredients

WHAT’S HAD THE BIGGEST IMPACT?• Storytelling• Our relationship with our vendors/identifying which ones can offer ingredients and transparent information• Communicating (menu messaging, website, social media, print materials)• Having nutritional information easily accessible• Menu testing and sodium reduction brochure to show our students and staff where our produce came from• Labeling and identifying ingredients• Access to the recipes and ingredient information• Program to teach students nutrition principles, how to read food packaging with a discerning eye, and how to avoid processed foods while making menu choices that are healthy and sustainable (organic, local, humanely raised)• Identify farms that we always buy from

PRINCIPLE 1: TRANSPARENCY

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PRINCIPLE 2: BUY FRESH AND SEASONAL, LOCAL AND GLOBAL.

“When designing menus, draw ideas and inspiration from local farmers and their crops during your growing season. The advantages of local sourcing include working with smaller producers who may be more willing to experiment with varieties that bring

interest and greater flavor to the table. A focus on local foods also can play an important role in building community by encouraging school children, retailers, media,

and others to learn how to grow food, steward the land, and adopt healthier eating habits.”

100% of MCURC questionnaire respondents are implementing the Menus of Change “Buy Fresh” principle in whole or part.

MCURC members rate their understanding of this MOC principle at 8.2.

MCURC members rate their implementation of this MOC principle at 7.1. 6

HOW ARE MEMBERS IMPLEMENTING?• Procurement standards - stress fresh, seasonal and local - are embedded into our F&B values• Through our produce prime vendor - they source local as long as they can in our area• The addition of second cut spinach • Purchasing imperfectly delicious produce improves our relationship with farmers• Working with local farmers and regional producers• Growing fresh produce on campus ourselves• Using a local food hub to help with fresh tortillas and sliced tomatoes • Working with our agriculture school to increase acreage of campus grown produce• We provide a Farm Share program every Thursday where students and local community members pick up produce from local family farms• Local whole wheat flour in our house-made pasta and pizza dough• Hosting ‘harvest of the month’ events highlighting seasonal ingredients

WHAT IS YOUR BIGGEST OBSTACLE?• Trained labor to handle fresh ingredients• Cost of goods in remote areas where transportation is an issue• Convincing our primary vendor to already have these products in their line-up• Changing the food eating habits of our students• Food cost• State procurement regulations• Labor cost• Guest perception

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Finding potential products grown closer to the operation (ex: green houses, hydroponics, etc.)• Using Compass Group’s influence and size to negotiate better pricing• Working with local producers to bring down prices to compensate and charging a premium for premium product• Continued communication between the farmer and the chefs• Continued staff education, more plant-forward menu development• Clear, effective messaging and signage • Combating student intimidation; we want to provide more culinary demos to show our students how to prepare the produce that is offered at the farm share• Defining local more consistently, ensuring standards are clear and accurately measured

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time for procurement teams to find suitable alternatives for challenging parts of our portfolio• Reductions in food cost and scalability of local farms. • Labor control (control tips) • Educating staff about the produce being offered• Stabilize the supply/demand gap• We need better pricing and a GPO to help implement more• Training and education• Clear championing of the principle from the executive team• We need a clear definition of local

PRINCIPLE 2: BUY FRESH AND SEASONAL, LOCAL AND GLOBAL.

WHAT’S HAD THE BIGGEST IMPACT?• Let the product speak for itself - keep the preparation simple• The executive chef and sourcing director meet weekly to re-evaluate our needs, and the changes we can make throughout our venues• Our close relationship with local suppliers and aggregators• Local food events• Marketing. Students are looking for a story and if we are able to get the right story in front of them it becomes a conversation between students and front line team members.• Added more roasted and pickled vegetables to all salad bars• Our Deliciously Imperfect program has a lot of potential once it becomes more robust• Establishing the farm share. This created a community between our dining operation, students, and community members.• Menu analysis with seasonality as a contributing factor in development• Our partnership with purchasing and distributor(s) to maximize our local sourcing program

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PRINCIPLE 3: REWARD BETTER AGRICULTURAL PRACTICES.

“Sourcing sustainably grown foods is complex, but there is one important rule of thumb: the environmental cost of food is largely determined by how it is produced. The best farms

and ranches protect and restore natural systems through effective management practices, such as choosing crops well-suited for their local growing conditions, minimizing use of synthetic pesticides and fertilizers, and avoiding the use of groundwater for irrigation. Better managed

farms sometimes qualify for organic or other sustainable-farming certifications. But many—including smaller farms—simply adopt better practices. The most powerful strategies

for supporting better farms include aligning menus to emphasize fresh foods during the peak of their local growing season and shifting purchases toward farms that have responsible

management programs.”

80% of MCURC questionnaire respondents are implementing the Menus of Change “Reward” principle in whole or part.

MCURC members rate their understanding of this

MOC principle at 7.8.

MCURC members rate their implementation of this

MOC principle at 6.5.8

HOW ARE MEMBERS IMPLEMENTING?• If suppliers want to work with us, they need to meet our standards and make adjustments where we see potential opportunities• Our prime vendor relationships; dedication of our council of chefs; research of items prior to sourcing• All farms we use are GAP or MA CQP (Commonwealth Quality Program) certified• By working with farmers directly and rewarding the ones who are doing this with business• Continuing to source our produce locally from farms that use sustainable farming practices• We utilize relationships and natural diversity to grow over 200 varieties of vegetables, flowers, herbs, field crops and fruit on a six acre farm. Students gain experience in the practice of sustainable agriculture.• We help small farms, who focus on equity in the food system and treating their farm workers fairly, when we minimize financial risk by committing to purchase a percentage of the crops grown• Our Deliciously Imperfect program focuses on buying “ugly” produce

WHAT IS YOUR BIGGEST OBSTACLE?• The cost of these products and labor• Difficult to impact change on a local level• Farmers not wanting to pay for the certification• Continued education• Supply/demand gap• Trying to get guests to see our message of local sourcing• Consistency of applied benchmarks and metrics. Better agricultural products are not clearly defined.

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• More transparency and honesty in the food supply and distribution chain at an accelerated pace• Leveraging corporate involvement to impact agricultural practices• Partnerships with local organizations and working with our produce vendors to provide products from local, smaller producers, with provenance• Greenhouse testing and pilots• Building the relationship and confidence for the demand with our suppliers• Free purchasing agreements

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time• Capacity• More transparency and honesty in the food supply and distribution chain• Additional information from suppliers• Examples from other institutions• We could expand on this principle by reviewing the companies we get our meat and dairy products from• Continuation of conversation between the chef and supplier• Visit and be in contact with other universities that are having success with this• Clear championing of the principle from the executive team• Consistency of applied benchmark and metrics

WHAT’S HAD THE BIGGEST IMPACT?• Procurement teams have open, honest and frequent discussions about the products they supply to us. Items not meeting our specifications are refused. In return, we allow them to grow their business with us.• Working directly with suppliers to improve our agricultural impact• Asking for GAP and GFF certification• We are most excited about the Deliciously Imperfect program• The farmers market educates our students and gets them personally invested and therefore, willing to pay a premium for local. They also begin to see a greater value in vegetable-forward entrees.• The commitment to serve local/organic/ seasonal produce

PRINCIPLE 3: REWARD BETTER AGRICULTURAL PRACTICES.

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PRINCIPLE 4: LEVERAGE GLOBALLY INSPIRED, LARGELY

PLANT-BASED COOKING.“From the well-researched Mediterranean diet to the cuisines of Asia and Latin America, traditional food cultures offer a myriad of flavor strategies to support

innovation around healthy, delicious, even craveable cooking that balances ratios between foods from animal and plant sources.”

90% of MCURC questionnaire respondents are implementing the Menus of Change “Plant-Based Cooking” principle in whole or part.




MOC principle at 7.3. 10

HOW ARE MEMBERS IMPLEMENTING?• The Flip is a weekly ask in our global sites• We are providing more vegetarian and vegan items to our students at each meal• Produce to the center of the plate, mushroom blending: sloppy joes; bolognese; blended burgers; meatloaf, protein-packed grains• All of our restaurants offer legumes, pulses, whole grains, fresh fruits and vegetables• Newer concepts using plant-forward understanding of offerings• We will have one station in our new residential dining venue which will be dedicated to strictly plant-based foods• Asian-inspired cuisine, an Indian night and we use our rotisserie to cook vegetables instead of meats• We also have marketing initiatives focused on promoting protein from plant-based sources and the environmental benefits of a plant-based diet

WHAT IS YOUR BIGGEST OBSTACLE?• Chef acceptance (younger chefs from restaurants) • Chef’s inability (at times) to make vegetables as desirable and excitable as meat (consistently)• Food cost• The perception that we are taking something away• Guest price expectations on vegetable entrees• Some dishes are not always made for speedy service• Student beliefs and perceptions around protein and where in the diet protein is found - many think animal foods are the only source, or higher quality sources, of dietary protein

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Continued chef training, inspiration• Marketing and raising awareness of health and environmental benefits• Exceeding expectations on presentation and flavor• Teaching our customer base that plant-based food can be delicious• Educating mass public on great tasting plant-based dishes and highlighting them as you would with a burger• Working with purchasing to get better pricing• Maintaining a strong balance of variety• Greater outreach, marketing and communication on the health and environmental benefits of plant foods, especially plant-based proteins

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time. We have been preaching this for about three years and have made great strides. • Marketing to staff, students, faculty and guests• Add additional blended and plant-based protein menu items• Additional training and maybe a culture spotlight that helps to introduce new cuisines to staff• Ways to incorporate dishes and meals that promote sustainability internationally• Ability to educate and develop more plant-based dishes• More communication and marketing to students that supports the health and environmental benefits of a plant-centric diet and plant-based proteins

WHAT’S HAD THE BIGGEST IMPACT?• Cycle menus, recipe-based, minimum standards starting with a plant-forward balanced mix• We are moving to menuing veg-centric meals and meal presentation at the dining halls and retail units• Reducing quantity of animal proteins served and raising awareness of alternatives• Creating a smaller point of sale concept within a larger unit that caters to this principle, we have created a visible space for traditional diners to see others enjoying beautiful, nutritious meals• We have moved some items that contained a large amount of beef from menus and increased vegetables in those items• Making the dishes taste great• Increased availability of healthful foods• Selling it to chefs and staff• Our performance dining bar at the entrance to the dining hall, which features vegan and vegetarian stations that emphasize freshly made salads, roasted and steamed vegetables, bean/ lentil dishes and whole/intact grains, with the idea that students will fill up their plates there before moving onto other options in the dining hall. The dining hall was designed to provide this outcome.

PRINCIPLE 4: LEVERAGE GLOBALLY INSPIRED, LARGELY PLANT-BASED COOKING.

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PRINCIPLE 5: FOCUS ON WHOLE, MINIMALLY PROCESSED FOODS.

“In general, consumers and chefs should first focus on whole, minimally processed foods. Such foods are typically higher in micro nutrient value and less likely to contain

high levels of added sugars, saturated or trans fats, and sodium.”

100% of MCURC questionnaire respondents are implementing the Menus of Change “Minimally Processed Foods” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Chef education on seasoning without processed additives• Limiting the use of processed meats/seafood on our menus• We are going to fresh, minimally processed foods, and looking for more options to switch to• Emphasis on scratch recipes and preparations in our kitchens. Utilizing minimally processed foods such as low sodium beans and IDP. • Introduction of scratch-made salad dressings• We source cleaner label products• Reduced sodium by using Diamond Crystal kosher salt in place of all other salts• Moved to using extra virgin olive oil and canola oils where needed• Cooking locally sourced beans for most units• Using nut butters in place of other fat sources• Soup made in house, making our own dressings, all entrees made from raw ingredients• More whole and ancient grains

WHAT IS YOUR BIGGEST OBSTACLE?• The cost of these products and labor• Production limitations• Communication to all 400 plus employees/testing recipes to ensure consistency• At first we faced the obstacle of distributing the labor to make the burger patties from scratch, and training 100% recipe adherence• Storage• Adherence to new standards and specs• Tastes/perceptions - students may be unfamiliar with certain whole foods or think that they are not delicious

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Inventory/menu management/realtime data on usage, reduction• Having our vendor have the clean labeled products at a cost which meets our budget• Training associates on intermediate to advanced cooking techniques to allow for additional scratch recipe preparations• Having a larger pool of culinary talent to hire from• Contracting pricing agreements• Effectively managing the changes in our department• We have a tasting table in our largest dining hall four days a week. Here we have students sample a variety of dishes that they might not be familiar with in order to get their feedback and to expose them to new/ unique dishes. • Better marketing of the benefits of whole, minimally processed foods

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Inventory/menu management system• Continued education and understanding the obstacles and values of having clean labels, and selling this to others• Maybe if we had a broad range list of preferred vendors that are aligned with the principle• Database for clean ingredients• Larger, talented culinary staff• Better communication and marketing to students, staff and faculty that supports the health benefits of eating whole, minimally processed foods

WHAT’S HAD THE BIGGEST IMPACT?• Chef education• Menu reviews• We have our own cook-chill facility to prepare some of our own soups and sauces which have minimally processed items in them• Focusing menu cycles on scratch recipes versus processed ready-to-serve foods• Review our current purchasing standards• Focusing on soups that are minimally processed in larger locations and making our own soups in smaller locations• The biggest impact was making our wild mushroom and grass-fed beef mix for our Earth n’ Turf burgers from scratch so we can control the amount of processing our food goes through• Making all entrees from raw ingredients• Branding better/healthier (wellness) foods• Redefine our spec standards and message to the department• Our performance dining bar is featured prominently at the entrance to the dining hall with vegan and vegetarian stations that emphasize freshly made salads, roasted and steamed vegetables, bean/lentil dishes and whole/intact grains

PRINCIPLE 5: FOCUS ON WHOLE, MINIMALLY PROCESSED FOODS.

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PRINCIPLE 6: GROW EVERYDAY OPTIONS, WHILE HONORING SPECIAL

OCCASION TRADITIONS.“From a health and environmental perspective, there will always be room in the

industry for indulgence and special occasion foods. However, the real opportunity in menu and concept development is the expansion of everyday food and menu

choices that embrace current nutrition and environmental science, as well as emerging consumer values about how food is produced.”

80% of MCURC questionnaire respondents are implementing the Menus of Change “Everyday Options, Honor Traditions” principle

in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Promoting healthier alternatives for traditional menu items and ingredients when celebrating special events and cultural diversity• Whole grain available at our all-you-care-to-eat venues. Increasing whole grain pastas in same venues.• My organization has implemented this principle by expanding our menus at several locations, so we may provide a more diverse menu that is full of variety• Rotating menu cycles featuring global cuisines• Continued menu development flavor forward• We have a diverse menu that encompasses many different types of food, from our Cardinal Sage (Mexican) station to Star Ginger (Asian pho). We regularly have Indian, Italian, Greek and other styles of food on the menu. We embrace special occasion traditions through our Chef’s Tables, Tasting Tables, Flavor Labs, and many special events - such as Spring Faire, Earth Day, Cinco de Mayo, Diwali, Lunar New Year, Dia de los Muertos, Mardi Gras, etc.

WHAT IS YOUR BIGGEST OBSTACLE?• Guest perception and pasta variety• Getting the process down and constantly releasing these new menu items was difficult at first, but it is slowly becoming a culture• Food cost and talented culinary staff• Student demand• Recipe development and consistency of execution• Ensuring the ingredients we use meet our sourcing specs• Students are sometimes resistant to exploring foods they do not recognize or are not accustomed to

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Chef education• Keeping the menus fresh after several years of execution• Additional communication about moderation during special occasions• Education• Training our staff about the menu items that we are creating, and we also continue to bring out our passion for food• Education and slow changes• Tasting tables, improved menu language, increased opportunities to try foods from other cultures

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time• Capacity• Chef training• Marketing of the events, and a reminder of what they stand for• Promote blogs/information from dietitian about everyday nutrition• Make food exciting so our staff can really understand why the MOC principle is so important• Larger, talented culinary staff• Examples of how this is being successfully implemented• Clear championing of the principle from the executive team• Communication and marketing to students and training for staff on different cultures and cuisines from a health and environmental perspective

WHAT’S HAD THE BIGGEST IMPACT?• Cycle menu/minimum standards offerings• Involvement of the students• The biggest impact was releasing several limited time offers throughout the course of the year. This ensured that new sustainable, healthy and delicious menu items were always being provided.• Communicating health benefits and moderation from dietitian and chefs• Opening several veggie forward concepts that exist within larger operations that add a number of selections broadening the choices to customers• Using whole grain pastas across campus, students didn’t slow down one bit on pasta consumption• Demonstrate the commitment to newer trends in offerings• We host numerous special events that celebrate traditional cuisines enhanced with culturally relevant decor and entertainment, often times working with special consulting chefs from outside of the university

PRINCIPLE 6: GROW EVERYDAY OPTIONS, WHILE HONORING SPECIAL OCCASION TRADITIONS.

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PRINCIPLE 7: LEAD WITH MENU MESSAGING AROUND FLAVOR.

“To sell healthy and sustainable food choices, lead with messages about flavor, rather than actively marketing health attributes. Research shows that taste trumps nearly all, even if customers want chefs, on some level, to help them avoid foods that increase

their risk of chronic disease.”

90% of MCURC questionnaire respondents are implementing the Menus of Change “Lead with Flavor” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Implemented flavor rules guidance for chefs• Recipe testing and cycle menu guidance (mandatory)• Most of our menu items have the name, and nutritional attributes. We do a special event with foods people are not familiar with and we sell the history and flavor of the menu item.• Swipe Right for Flavor campaign• Naming farms and other providers paired with adjectives that truly sell the food• Online menus are available for all units. Menu to highlight flavor and preparations.• Marketing the taste points of a new menu item in addition to the healthy aspects• Identifying local farms, bakeries, and ranchers where our food is sourced from• Videos, photos, labels• We focus on food and ingredients when developing marketing materials, not health messages• Evaluating our messaging and signage to ensure they match the principle of “taste first”• We recently started our Flavor Inspired Chef Experience, a unique pop-up dining experience for students that features a single tasting plate focusing on intense flavors, high-quality ingredients, and the creativities of our award-winning chefs. We also have a Chef’s Table and Chef’s Balcony where students can experience healthy, sustainable dishes that focus on intense and unique flavors.• Additionally, we are partnering with the department of psychology to study how descriptive words on menus influence student food choices. We will first look at promoting vegetable consumption by using language more focused on flavor, texture, fun and excitement.

WHAT IS YOUR BIGGEST OBSTACLE?• Rapid scale - need for an integrated menu management system to be developed• When people are in the dining halls, they don’t have time to read these descriptions while there• Communication between front of house and back of house regarding ingredients/descriptions/etc.• Long format and customer's span of attention• Time for the chefs to put into action• Balancing the messages we send students. Too many of these messages can create a health halo.• Menu labeling.

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Putting these descriptors on the website so diners can read this before and concise menu writing clarity at the item's location• Increased communication between culinary and marketing teams• Time/labor• Organizing focus groups to find out the types of messages that are most important to guests

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Further education would be good• Increase specific information from back of house and define “messaging” in retail vs residential dining locations• Greater focus on descriptions with fewer cutesy names• We can expand this MOC principle by creating taste- focused marketing material• Additional marketing labor• Clear championing of the principle from the executive team

WHAT’S HAD THE BIGGEST IMPACT?• Daily line checks for all meal periods• Recipe testing & cycle menu guidance• Properly marketing menu options• Creative menu writing• Education• Consistency of message• Marketing this information to students through a variety of channels including digital and traditional signage, newsletters, labeling, educational sessions and social media• The biggest impact was creating slogans and marketing material that reflected the flavors of the dish• Videos that tell the story

PRINCIPLE 7: LEAD WITH MENU MESSAGING AROUND FLAVOR.

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PRINCIPLE 8: REDUCE PORTIONS, EMPHASIZING CALORIE QUALITY

OVER QUANTITY.“Moderating portion size is one of the biggest steps foodservice operators cantake towards reversing obesity trends and reducing food waste. Consider menu

concepts that change the value proposition for customers from an overemphasis on quantity to a focus on flavor, nutrient quality, culinary adventure, new menu formats,

and the total culinary and dining experience. Calorie quality is also important. Dishes should feature slowly metabolized whole grains, plant proteins including nuts and legumes, and healthy oils that promote lasting satiety and create great flavors.”

100% of MCURC questionnaire respondents are implementing the Menus of Change “Reduce Portions” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• The Protein Flip• Pre-portioning items• Specs on protein weights within our minimum standards• Our dietitian has created signage about these principles• Working with associates to monitor proper serving sizes. Introduced signage promoting proper serving sizes of common menu items such as juice, cereal, and yogurt. Tasting spoons available at international village for guests to sample anything on the service line. • Using menu messaging to promote Healthy Eating Plate (½ vegetables and/or fruits; ¼ lean meat, poultry, or fish; ¼ whole grains), nutrient-dense foods, and foods high in satiety (e.g. slow metabolizing whole grains, plant proteins, and healthy oils)• Smaller plates• Reduced animal protein portions and increasing grains and vegetable prepared in creative ways• Focus on freshly ground spices and fresh herbs in dishes• We use NetNutrition to give all nutritional values of our retail food concepts• Standardizing portion sizes across dining for entrees and sides• Reducing portions of meat-based entrees• Nutritionally analyzed menus, culturally driven menu items• We are trayless in the dining halls• We serve menu items as complete dishes• Water is promoted as the beverage of choice• Fruit is included as a healthy snack, side or dessert option

WHAT IS YOUR BIGGEST OBSTACLE?• Menu acceptance• Portion control awareness by associates• Less healthy options tend to be less expensive• Labor costs• Guest perception (they want bang for their buck)• Culinary understanding of the dish• Ensuring portion size remains consistent• In the “all-you-care-to-eat” environment, students may feel they should take more food to get the most out of their meal plan

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Cultural change• Working with our vendors• Educating our students and still having variety in our menus• Consistency from the associates when prepping/serving• Communicating the value that students receive for the QUALITY of the food we serve to shift focus away from QUANTITY

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• This has to start in the family and elementary ages• Visual training with examples and portion control equipment (e.g. measuring cups/spoons/etc.)• Consistency and training student staff that serve meals• Health education materials created that address portion control• Communication and marketing to students that support the Balanced Plate program and servery strategies that would deter students from “piling on” food

WHAT’S HAD THE BIGGEST IMPACT?• The availability of our dietitian to meet one-on-one with students, faculty and staff• Portion size tabling events with dietitian• Smaller plates• We allow customers to swap healthier items for less healthy options at “no additional cost.” This allows people to skip the fries and get whole fruit or a variety of salads without incurring additional cost.• Time to get all recipes updated and net nutrition up and running• Creating standards for the whole dining department• Execute menu items successfully• Building an environment that both subconsciously (smaller plates, trayless, pre-portioned dishes) and directly (balanced plate, education, signage) guides students towards appropriate portions

PRINCIPLE 8: REDUCE PORTIONS, EMPHASIZING CALORIE QUALITY OVER QUANTITY.

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“Google Food has embraced Menus of Change for the past couple of years now. It has been a great set of resources for our chefs and operators to align behind a common set of beliefs that empower them to create more thoughtful menus for our users. As our chefs begin innovating around bringing the principles to life each day, it has been amazing to see the creative results in delivering delicious, nutritious, plant-forward food and beverage offerings. Most importantly, seeing young chefs taking these principles to heart and practicing them at home has been one of the most rewarding benefits of MOC. Hearing that our chefs are ‘flipping’ proteins at home is pretty awesome . ”

— Scott Giambastiani, Global Program Chef/Operations Manager, Google

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“We offer blended burgers, meatloaf, meatballs, and chili with mushrooms and other vegetable blends to reduce the amount of animal protein being consumed for healthier and tasty dishes that students love.”

— Steven W. Miller CEC, CCA, Director of Culinary Operations, Cornell Dining

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PRINCIPLE 9: CELEBRATE CULTURAL DIVERSITY AND DISCOVERY.“Our respect for cultural diversity and the savoring and preservation of family traditions and centuries old food cultures are as vital as our public health and

environmental sustainability. Fortunately, these imperatives are compatible with the Principles of Healthy, Sustainable Menus. Chefs collaborating with nutrition experts and public policy leaders need to reimagine the role of less healthy, culturally based food

traditions by limiting portion size, rebalancing ingredient proportions, or offering them less often.”

70% of MCURC questionnaire respondents are implementing the Menus of Change “Celebrate Cultural Diversity” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• We do Fiestang, a Filipino celebration/holiday; Cinco de Mayo; Holi, an Indian festival of colors; Lent; and many more• Featuring traditional recipes on our menus celebrating the cultural diversity of our associates, including the cuisine of: Haiti, Honduras, El Salvador, Dominican Republic, China, Alabama, Germany, and Cape Verde• Educate Your Palate, one of our signature dining events, was themed this year as the international market, a food hall featuring cuisine from cultures around the world• Your Region, Your World specials run throughout fall and spring semesters• We have cultural events and students can vote on items that should carry over to the regular menu• Having students from over 50 different countries allows me to get recipes from students from around the world. We use these for special events and then use them in menu cycles if they are widely accepted.• My organization implements this principle by providing food from all over the world. Some examples include agua frescas, different spices and sauces such as Harissa chili.• More “theming” of our stations to introduce and showcase some of the popular and healthy regional cuisines we offer

WHAT IS YOUR BIGGEST OBSTACLE?• Capacity, time, chefs absorbing all the resources at their disposal and putting to use• Balancing customary ingredients with healthy alternatives in traditional recipes• Scheduling focused culinary training• Sourcing ingredients• Tastes/perceptions - students may be unfamiliar with different cultural foods

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Time• Integrated menu management system• Keeping the menus fresh after several years of execution• Training and awareness of healthy alternatives• Top-down training on principles

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Marketing of the events, and a reminder what they stand for• Recipe research and development and staff education of healthy alternatives• Continued creativity• We hope to expand on this principle by providing more diverse menu options that represent all areas of the world• Education• Need to discuss with team and explain principle• Clear championing of the principle from the executive team• Communication and marketing to students that supports diversity in food and cuisine

WHAT’S HAD THE BIGGEST IMPACT?• Menu planning guidance• Involvement of students• Celebrating associates’ and students’ cultural diversity• We have a wonderful diversity within our department and we help them develop menu items that are indicative of their culture and market the dishes with the specific employee• Recipe contest• The biggest impact was to provide food from all over the world not just one location. This created an appeal to all students.• Clearly identify the culture showcased and benefits of the cuisine• Our chef focusing on brands, such as Star Ginger and Cardinal Sage, has made the biggest impact with this principle• The cuisine at our newest restaurant showcases our chef’s interpretation of southern and soul food. Her influences include her African- American heritage. This restaurant serves as a residential space where students of all backgrounds can come to explore black culture and heritage.

PRINCIPLE 9: CELEBRATE CULTURAL DIVERSITY AND DISCOVERY.

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PRINCIPLE 10: DESIGN HEALTH AND SUSTAINABILITY INTO OPERATIONS

AND DINING SPACES.“Food and menu design are not the only ways to advance sustainability in foodservice.

Choices that affect the way restaurants and other foodservice operations are designed, built, and operated are also important. These include imagining kitchens that support the optimal preparation of fresh, healthy foods and selecting energy- and water-efficient equipment and environmentally friendly building materials.”

80% of MCURC questionnaire respondents are implementing the Menus of Change “Health & Sustainability in Operations and Dining Spaces”

principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Guidelines (water, energy, waste, etc.)• Emphasizing sustainability in our renovations, including water and energy management, local vendors using local products, and recycling and composting bins. First college/university in the United States to have a dining facility earn both a 3 Star Green Restaurant Association certification and LEED Gold status. Our used vegetable oil contributions since September 2010 have displaced more than 25,000 gallons of local diesel fuel usage after conversion into biomass fuel.• Use our pre-consumer compost to help in energy for campus. We sell our used oil to a company who then sells it back to our distributor, and the truck that delivers back to campus uses this recycled oil. We have also bought NSF certified equipment that are energy savers.• We have a food sustainability policy we have to follow that includes reducing waste, making 20% of food purchases local, fair trade and sustainable foods.• Our dining halls are designed to direct the customer to the salad bar and the performance bar first so that students load up on fresh veggies and whole grains before anything else. We always have fruit next to the dessert, so that students are given a healthy dessert choice. Healthier beverages, like water and tea, are more prominently displayed, with sugar-sweetened beverages located further away from the typical flow of students. • We replaced 1,475 light bulbs in the dining halls with LED bulbs, which will save over 125,000 kilowatt-hours• We replaced dishwashing machines, pre-rinse sprays, and faucet aerators with low-flow versions, which, along with staff training, reduced water use by 9%

WHAT IS YOUR BIGGEST OBSTACLE?• Time• Capacity• Available budgetary resources• Cost of sustainable products and guest behavior with composting/recycling/etc.• Training customers• Labor• Higher cost• Renovating dining halls can be very costly

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Benefactors to help expedite the process• Educating guests on behaviors promoting sustainability (i.e. not putting trash in the compost bin)• Signage• Planning for future renovations• Renovating older dining facilities that are not designed in ways to support sustainability

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Instruction about what are the best design qualities• Guest education of sustainability principles• University community partnerships• We need to continue to train our staff• Clear championing of the principle from the executive team

WHAT’S HAD THE BIGGEST IMPACT?• Chef buy-in. Start with them first. Get them excited and preaching, not us.• Operational changes for campus-wide Green Restaurant Association certification• Recycling and composting stations are featured throughout the dining room• Energy savings across campus• Pointing out the allergens• Recycling• Placing the healthier, more sustainable food options in areas that are most visible and convenient for students

PRINCIPLE 10: DESIGN HEALTH AND SUSTAINABILITY INTO OPERATIONS AND DINING SPACES.

25

PRINCIPLE 11: THINK PRODUCE FIRST.

“Focus on fruits and vegetables first—with great diversity across all meals and snacks. Recognize that customers aren’t eating nearly enough—they should be filling half their

plates with produce. Menus should feature green leafy vegetables and a mix of colorful fruits and vegetables daily.”

90% of MCURC questionnaire respondents are implementing the Menus of Change “Produce First” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• We have whole fruits being displayed in the shipping crates from the farms, as well as several salad bars with raw ingredients, and always have vegetable options which are minimally processed• Replaced iceberg lettuce with kale and leafy greens in salad bars across campus• By minimizing unhealthy processed snacks• Push fruits and vegetables forward in all areas of campus• Added more leafy green options on salad bars as well as cooked greens for hot options• Introducing dishes to our menu that are produce-centered• Provide plant-based entree items at all our locations in order to promote healthy plant-based eating options • Fruit carts and fresh vegetable snacks in front of main path of travel for students in the dining centers • Fresh fruit bars in all AYCE locations with at least five different types of fruits available daily at each meal• Plant-forward menus• All of our entrees are served with or alongside complimentary vegetable dishes. The Balanced Plate program promotes ½ plate of vegetables.

WHAT IS YOUR BIGGEST OBSTACLE?• Compliance• Seasonality, and all-you-can-eat concept• Seasonal availability and food cost• Customer habits • Behavior of students • Students in a “vegetable rut” who will only eat the more common vegetables (broccoli, carrots, peas, corn) and are resistant to exploring new vegetables• We also have to manage feeding of athletes, who are still consuming large amounts of meat. This can be due to their dietary need to consume large amounts of calories.

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Compliance, inspect what you expect• Initiate pre-plated options• Working with local vendors for pricing• Education and variety• More marketing to ensure all students understand the mission• Pushing the culinary staff to create inspired dishes that make produce appealing to our customers• Focusing on flavor development for vegetable-based dishes and encouraging students to taste new vegetables through our tasting table, Chef’s Table and Chef’s Balcony, and Chef Inspired Flavor Experience• Creating gardens in and around the dining halls so that students are able to see food grown and used

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time• Chef training• Education of eating seasonally in colder regions • Cost and availability of local products• Education• Add more locations that offer fresh fruit and vegetables• Communication and marketing to students that supports “think produce first”

WHAT’S HAD THE BIGGEST IMPACT?• Chef training, minimum standards• Presentation and display of these items• Purchasing local when available and in season• Many more options for snacking on fruits and vegetables• We changed the way we showcase fruits and vegetables• Produce options at all of our locations. Even our locations that are fast food orientated still offer a produce-based option. • Fruit carts in the main path of travel• Increase availability of fruit• Wellness perception• More plant-based entrees• Developing flavorful menu items that highlight seasonal vegetables

PRINCIPLE 11: THINK PRODUCE FIRST.

27

PRINCIPLE 12:MAKE WHOLE, INTACT GRAINS THE NEW NORM.

“Menus should offer and highlight slow-metabolizing, whole and intact grains, such as 100 percent whole-grain bread, brown rice, and whole grain/higher protein pasta. Ideally, new menu items should emphasize whole, intact, or cut—not milled—cooked

grains, from wheat berries and oats to quinoa, which can be used creatively in salads, soups, side dishes, breakfast dishes, and more.”

90% of MCURC questionnaire respondents are implementing the Menus of Change “Grains the New Norm” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Adding whole grain variety to our menus, including barley, bulgur, corn, farro, oats, quinoa, and wild rice. Increasing the availability of whole grain breads and cereals throughout the day. Emphasis on substituting whole grains for white flour in our recipes. • We have switched to many more whole grain products • Global grain bowls, whole wheat hamburger buns, whole wheat pizza dough• We offer two whole grain items at every meal in all locations and have increased the use of ancient grains in salads; switched to wheat bread and wraps• One of our residential dining venues has added a new “whole grain” bar with the salad bar offerings• We serve whole grains at every meal—from oatmeal at breakfast to whole grains, such as quinoa, kamut, wheat berries, or rice at all lunches and dinners. Our quinoa and kamut are organic and we are looking at 100% whole wheat pasta from Community Grains that is made using locally-grown wheat that is milled and made locally.

WHAT IS YOUR BIGGEST OBSTACLE?• Chefs being excited about delivering innovative grains and user acceptance, especially in culturally sensitive regions (Asia, Eastern Europe)• Better menuing of these options• Guest perception of whole grains (e.g. health benefits vs. taste)• Labor• Cost and chef training. They do not automatically consider whole grain products. • Guest perception. Many of our students are still not on the “grain wagon.”

• We do get pushback from students (specifically athletics). We have to work to strike a balance between offering healthy comfort food and serving whole grains. • Cost can be a factor, especially when trying to go with a local producer. Also variety is a challenge.

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Chef training/acceptance• Maintaining the focus, gradual introduction to more whole grains (blending) vs flipping overnight• Educating the end eater• Better messaging to get them to buy-in

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Education - recipes for these items• More industry partners• More training to staff members to understand the importance of grains

WHAT’S HAD THE BIGGEST IMPACT?• Campaigns like Whole Grains Day• We always have a changing fresh whole grain daily, as well as a breakfast option • Emphasizing whole grains over white flour• We switched our popular oatmeal bars across campus to Grandy Oats, a local whole grain oatmeal producer where the plant is fuelled by solar power • More whole grain options across campus• Delicious grain bowls• Provide recognizable and flavorful options • Whole grains is part of our menuing, we purposely source products that are made from whole grains

PRINCIPLE 12: MAKE WHOLE, INTACT GRAINS THE NEW NORM.

29

PRINCIPLE 13:LIMIT POTATOES.

“Chefs can limit their use of potatoes by combining small portions of them with other, non-starchy vegetables or featuring them as an occasional vegetable, as they do green beans, broccoli, carrots, and peppers. Chefs should also consider healthier

alternatives including sweet potatoes, which are rich in beta-carotene and other vitamins, and healthier side dishes that highlight fruits, vegetables, whole grains,

legumes, and nuts."

73% of MCURC questionnaire respondents are implementing the Menus of Change “Limit Potatoes” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Introduced sweet potato preparations in exchange for white potatoes in menu cycles. Potatoes used as fries, mashed potatoes, and home fries are cooked with skin intact for additional nutritional value. • Emphasis on including more whole grains such as brown rice instead of potatoes • We have worked to minimize starchy simple vegetables • We menu less white potato and leverage sweet potatoes and whole grains• We typically feature alternative starchy vegetables (beets, parsnips, carrots, winter squash) at the salad and performance bar• Providing different side options to customers: vegetable quinoa mixes, creative side salads, and seasonal fruits • Only potatoes we serve are french fries• More variety of produce options to replace potatoes• We are reducing the number of potatoes being offered in our venues and switching to more grains

WHAT IS YOUR BIGGEST OBSTACLE?• Chefs' adoption. It is also a low-cost item, easy filler. • Diner buy-in. And buy-in by those departments which make menu decisions outside of ours. • Portioning of potatoes and guest behavior (e.g. familiarity with potato variations)• Customer desires• Time for development • Students not taking to the introduced grains • Potatoes are the perfect comfort food

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Chef education, alternate sources that can be substituted/blended• Culture change• Menu messaging of health benefits of whole grains • Continued trial and error • Some solutions are to provide more marketing on these healthier side items • Needs to become a focus

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Adherence to minimum standards• Education • Education of guests on health benefits and portion control• Time• Clear championing of the principle from the executive team

WHAT’S HAD THE BIGGEST IMPACT?• Limited potatoes by serving more whole grains • Added more hot grains to menus • Not having a price increase for the non-potato side. This encourages customers to choose the produce focused side without any additional cost to them. This has encouraged people to pick the fruit or vegetables over the fries. • Sample and market• We rarely, if ever, serve regular potatoes. Instead, we offer sweet potatoes or other root vegetables. Students have been very open to trying other offerings, as long as the dishes lead with delicious flavors.

PRINCIPLE 13: LIMIT POTATOES.

31

PRINCIPLE 14:MOVE NUTS AND LEGUMES TO THE CENTER OF THE PLATE.

“Nuts and legumes are full of flavor, contain plant protein, and are associated with increased satiety. Nuts (including nut butters, flours, and milks) and legumes

(including soy foods and legume flours) are an excellent replacement for animal protein.”

55% of MCURC questionnaire respondents are implementing the Menus of Change “Move Nuts/Legumes to Center of Plate” principle

in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Increasing and rotating the amount and types of legumes used in our recipes. Expanding the availability of legumes in our salad bars. Introducing soy and almond milk into residential and retail dining locations.• Using legumes in a large variety of ways. We are making quinoa flour for some apps and looking for ways to get people to eat greens and beans together in many different ethnic dishes• Bowl and pasta dishes at our local 541 concept• Focus on offering legumes in salad bar and as composed salads • We are showcasing nut butters in the deli station at our new residential dining venue • We serve legumes or soy products at every meal • Our Plants have Protein campaign at our salad bar features signage promoting the nutritional benefits of beans and aiming to dispel the myth that plant foods don’t contain protein• We feature condiments utilizing nuts (nut butters, whole nuts/seeds) and bean/lentil hummus at every meal • The Balanced Plate campaign promotes beans/lentils as excellent substitutes for animal proteins on your plate

WHAT IS YOUR BIGGEST OBSTACLE?• Careful not to add nuts too often (allergies)• Delivering legumes in innovative ways (i.e. in a Protein Flip burger)• User acceptance (based off your region)• Nut allergies and educating guests on legume/nut health benefits (i.e. healthy fats)• Excitement • Whether guests will take to and consume the introduced butters• The cost of nuts is high

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Serving more legumes • Educating guests through marketing and menu messaging • Ensuring quality studies during menu design phase to make sure we are aligned with consumer demand and taste • Using nuts strategically as a flavor and protein enhancer

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• How to accomplish this and still be able to have the students with allergens dine safely with the airborne nature of some nuts• Introduce more plant-based proteins to menus• Time to develop more dishes

WHAT’S HAD THE BIGGEST IMPACT?• We do serve various legumes in different recipe applications • Increasing variety and availability of legumes • Adding value by increasing flavor via freshly ground spices and fresh herbs• Addition of legumes to pasta and pizza dishes• The location and design of our performance bars, which include hot and cold selections, composed salads, and vegan and vegetarian options, many featuring nuts and legumes, has a big impact

PRINCIPLE 14: MOVE NUTS AND LEGUMES TO THE CENTER OF THE PLATE.

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PRINCIPLE 15:CHOOSE HEALTHIER OILS.

“Using plant oils and other ingredients that contain unsaturated fats, such as canola, soy, peanut, and olive oils, as well as featuring fish, nuts, seeds, avocados, and whole

grains, are simple ways to create healthier menus. Trans fats from partially hydrogenated vegetable oils, now labeled a ‘metabolic poison’ by leading medical

scientists, have no place in foodservice kitchens.”

90% of MCURC questionnaire respondents are implementing the Menus of Change “Healthier Oils” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• We use olive oil in 90% of our recipes and “outlawed” hydrogenated fats • Previously eliminated the use of trans fat oils. Using a blended oil to cook with in prepared recipes and sautéing (not frying). Olive oil available at spice station for individual use on salads, entrees, etc. • Got rid of chemically laden butter substitutes and replaced with vegetable oils and olive oil• We focus on using only healthy fats in our dishes and try to limit white breads and potatoes, if we do serve mashed potatoes they are vegan with extra virgin olive oil and fresh herbs • California olive oil from a known source, local pressed sunflower oil• We have phased out foods that contain trans fats and now feature natural peanut butter at all of our dining locations• We utilize canola and olive oil in our cooking and are mindful about the use of butter and cream - using just enough to enhance flavor

WHAT IS YOUR BIGGEST OBSTACLE?• Sourcing• Food cost • Customer understanding and tastes• Product formulations change regularly and manufacturers are not required to notify us if they start using different ingredients - we must constantly monitor our products in the storerooms and kitchens for new/changing ingredients

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Chef adherence • Educating guests on different uses of oils (e.g. using less of a better oil is healthier for our guests and the reduced quantities help to reduce food cost)• More marketing and visible information for all to see and read • Enhanced training for chefs, cooks and support staff to check food labels and notify purchasing if ingredients have changed

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Integrated menu management system (inventory management)• Educating associates and guests on oil uses and benefits (e.g. oil on its own is healthier than the added ingredients in processed salad dressings) • Continue to educate and train• Food budget

WHAT’S HAD THE BIGGEST IMPACT?• All above procurement • Use of olive oils, not pomace quality • Shift to zero trans fat oils • Offering seasoned olive oils with breads and rolls• Student education• The biggest impact was using the zero trans fat vegetable-based oil because even if people choose to eat fried food a healthier oil is being used• The quality of olive oil impacting the flavor of the dishes

PRINCIPLE 15: CHOOSE HEALTHIER OILS.

35

PRINCIPLE 16:GO “GOOD FAT,” NOT “LOW FAT.”

“Research shows that reducing saturated fat is good for health if replaced with ‘good’ fats, especially polyunsaturated fats, instead of refined carbohydrates such as white bread, white rice, mashed potatoes, and sugary drinks. High-flavor fats and oils that

contain more saturated fat—including butter, cream, lard, and coconut oil—can have a place in healthy cooking if used only occasionally in limited, strategic applications.”

55% of MCURC questionnaire respondents are implementing the Menus of Change “Good Fats” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Increased availability of avocado (e.g. avocado toast at Café Crossing, guacamole bar in residential dining). Additional fish offerings at lunch and dinner meal periods.• Highlighting the importance of healthy fats to all of our staff and including items that contain healthy fats such as avocado on our menu • Offering more fish dishes throughout the week, and incorporating more local hazelnuts to dishes• Make peanut and cashew butter in house• We prepare delicious dressings and condiments from scratch for the salad bar and entree stations using healthful oils • Our nutritionist works with students to help dispel misconception that all fat is “bad” and educate them that fats can actually enhance the absorption of some nutrients in food

WHAT IS YOUR BIGGEST OBSTACLE?• Flavor profiles and years of bad marketing messages • Food cost• Customer understanding and tastes • Many students still fear fat and complain when we incorporate healthful fats in our cooking

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Menu transparency (ingredient sourcing) • Educating students about low fat vs. good fat in moderation• Pricing and ways to add more of these foods to the menu• More outreach to students

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Education, education, education - EVERYTHING in moderation• Educate guests on good fat vs low fat • Bigger food budget

WHAT’S HAD THE BIGGEST IMPACT?• Education • We always offer fish options, nut butters, and non-hydrogenated plant oils• Offering seasoned olive oils with breads and rolls• Serving more fish is the leader for us• Providing a healthy oil cheat sheet explaining the differences between fats and what the health benefits and risks are• Developing delicious recipes that utilize healthful fats to enhance the flavor of a dish

PRINCIPLE 16: GO “GOOD FAT,” NOT “LOW FAT.”

37

“The choices we make about what we eat are among the most important for our health, and the health of our planet. Even as consumer interest about food, health and sustainability continues to grow, so does the share of our food dollars that we spend on meals where culinary professionals make the choices about what we will eat. Menus of Change works to make more of these choices better choices through leadership, innovation, and practical advice.”

— Arlin Wasserman,Partner, Changing Tastes

Chair of the Menus of Change

Sustainable Business Leadership Council 38

“We aim to provide the best USC experience through chef-driven, flavor-forward menus. We aim to provide craveable, healthy and socially responsible cuisine for the Trojan Family. Our chefs constantly strive for the elevation of culinary strategy as a nutritional advantage. We meet guests’ needs of the present without compromising the ability of future generations to meet their own needs.”

— USC Hospitality Food Philosophy

39

PRINCIPLE 17:SERVE MORE KINDS OF SEAFOOD, MORE OFTEN.

“Seafood is an important part of a healthy diet, and most Americans don’t eat the recommended one to two servings per week of fatty fish, which contain higher levels of health-promoting omega-3s. Serving more seafood more often from responsibly

managed sources is the priority. Chefs can have a positive impact on the environment and public health by expanding their understanding of how to source and use

a greater variety of responsibly managed and underutilized wild-caught and farm-raised fish and shellfish.”

73% of MCURC questionnaire respondents are implementing the Menus of Change “More Seafood” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Sustainable seafood focus areas - month long campaign• Additional fish offerings at lunch and dinner meal periods • Adherence to best choices and good alternatives of the Monterey Bay Aquarium's Seafood Watch program. Introduction of Northeast Oceans underutilized seafood program featuring less well-known local species.• Moved to a much more sustainable program • Sourcing sustainable seafood. Also using more varieties • Seafood options daily • Sustainable fisheries: seafood must be sustainably raised in a way that allows the fishery to sustain itself for future generations without damaging the environment, overfishing, catching bycatch, or using slave labor. We prefer family fisheries that provide economic growth in their communities. We ensure that all of our seafood is Seafood Watch approved.

WHAT IS YOUR BIGGEST OBSTACLE?• Cost for fresh fish in the Midwest • Availability and weather/seasonality • Availability of affordable fish, sourcing and storage of pallet buys• Sourcing and fish options are a challenge

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Availability of cost-conscious fresh fish options • Purchasing sustainably when local is not available • Better pricing • Build a commissary

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time, training • Continued involvement and commitment• Better education of under-utilized species and sustainable fishing methods • More exploration of the various types of seafood that could be offered and then find inventive and exciting ways to offer the seafood to customers

WHAT’S HAD THE BIGGEST IMPACT?• Chef training• Partnering with MSC • Increased seafood menu options• Partnered with the Gulf of Maine Research Institute to make best choices for our guests • Finding a great vendor • Using more varieties of seafood• Requiring all venues in residential dining to offer one seafood option

PRINCIPLE 17: SERVE MORE KINDS OF SEAFOOD, MORE OFTEN.

41

PRINCIPLE 18:RE-IMAGINE DAIRY IN A SUPPORTING ROLE.

“Current research suggests that it is prudent for individuals to limit milk and dairy to one to two servings per day. Chefs should leverage the flavor of cheese

(high in saturated fat and sodium) in smaller amounts and minimize the use of butter. Yogurt (without added sugar) is a good choice for professional kitchens, as its

consumption is associated with healthy weight.”

55% of MCURC questionnaire respondents are implementing the Menus of Change “Dairy in a Supporting Role” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• We offer these products, but we are an all-you-can-eat so we can not limit the amounts taken • Menu items with yogurt. Increased variety of yogurts without added sugar. • Introduction of alternative milks (i.e. soy, almond, rice) in residential and retail dining locations • We have been able to decrease milk consumption 40 percent year over year. I think that our spa water program has helped us get to a better place. • We have identified opportunities with serving pasta dishes, burgers, breakfast sandwiches and burritos where the cheese could be served on the side • Identifying recipes in menu management system and substituting olive oil in place of butter

WHAT IS YOUR BIGGEST OBSTACLE?• Guest behavior to reduce consumption to smaller quantities and lack of other low fat dairy products• More creative ways to implement this. Our students love pizza. • Dairy is in many of the types of entrees offered and a lot of research and development would be needed to reduce use • Time intensive to test, guests may not like it

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Educational marketing • Sourcing with existing or new vendors to find low fat and non-dairy options • Creating dishes where they don’t notice it has been removed • Keep pushing my team to make it happen• Putting cheese on side

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time, capacity, training• Education • Introduction of non-dairy alternatives in menu items and recipes • Creative recipes • My campus does not provide a dairy-heavy diet to begin with. The biggest source of dairy on campus is through the ice cream so maybe offering a non-dairy option ice cream could help eliminate the dairy on campus.

WHAT’S HAD THE BIGGEST IMPACT?• Dessert flip guidance (guidance on use of cheese in supporting role) • We source milk from within 200 miles of the university which is BST free • Using alternatives to high fat dairy in menu items • Removing cheese and replacing that richness with suitable vegetable purees such as avocado or flavored aquafaba • Spa water decreases milk consumption • Use more fat• Task the culinary teams to find more ways to incorporate sugar-free yogurt into more meals

PRINCIPLE 18: RE-IMAGINE DAIRY IN A SUPPORTING ROLE.

43

PRINCIPLE 19:USE POULTRY AND EGGS IN MODERATION.

“Chicken and other poultry in moderation is a good choice for healthier protein with a far lower environmental footprint than red meat. Chefs should avoid or minimize the

use of processed poultry products, which are high in sodium, often as a result of sodium pumps and brining. Eggs in moderation—an average of one per day—can be part of a healthy diet for most people. Creative menu items that mix whole eggs

and egg whites for omelets, and eggs with vegetables, are ideal.”

45% of MCURC questionnaire respondents are implementing the Menus of Change “Poultry and Eggs in Moderation” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Minimum offering standards dictate limited use of poultry and portion sizing. We have a way to go with eggs at breakfast not being the go-to choice • Eliminate omelet station at lunch and dinner and replace with action station concepts (e.g. brown rice and grain bowls, fajitas, etc.) • Re-emphasize portion control with associates (i.e. two egg omelet vs. three egg omelet)• Egg whites are available as a substitution for every menu item • Getting rid of manufacturer’s processed chicken and using our own with gluten free options as well as freshly marinated items • Using bone-in poultry for our entrees has reduced edible portion of chicken served • Our breakfast scrambles include vegetables which displace some of the egg used

WHAT IS YOUR BIGGEST OBSTACLE?• Americans expect eggs at breakfast. We are working on this, the “I don’t get enough protein” myth.• Food and labor costs• Guest behavior (ubiquity of eggs) and educating guests why eggs should be eaten in moderation • Labor• Demand for poultry and eggs is high and served often. Would require many resources to come up with different recipes and menus. • Chicken is the number one consumed animal protein by volume on campus. Students want to eat “lean” protein, which chicken provides.

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Student acceptance • Training staff in preparing unprocessed poultry• Menu messaging about health benefits and portion control• Education and focus • Plating strategies that support reducing the portion on the plate, including the Protein Flip; utilizing bone-in chicken has also reduced the edible portion of animal protein served

WHAT’S HAD THE BIGGEST IMPACT?• The fresh poultry is only treated with antibiotics when ill • Finding alternatives to egg-based recipes • Moving away from fried chicken products to aggressively spiced grilled chicken breast and thighs• Getting processed items out of our supply line• One of the things we do that has a big impact is serving our proteins to students already plated, versus having them grab what they want, and also using bone-in chicken

PRINCIPLE 19: USE POULTRY AND EGGS IN MODERATION.

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PRINCIPLE 20:SERVE LESS RED MEAT, LESS OFTEN.

“Red meat—beef, pork, and lamb—can be enjoyed occasionally and in small amounts. Current guidance from nutrition research recommends consuming a maximum of two 3-ounce servings per week. Chefs and menu developers can rethink how meat is used by featuring it in smaller,

supporting roles to healthier plant-based choices, and experimenting with meat as a condiment. Chefs can help to shift eating patterns by building a sense of theater and value in menu concepts

that don’t rely so heavily on a starring role for animal protein. For example, they might offer delicious meat/vegetable and meat/legume blends, or smaller tasting portions of red meat

as part of vegetable-rich, small-plate formats.”

73% of MCURC questionnaire respondents are implementing the Menus of Change “Serve Less Red Meat” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• We have reduced our red meat consumption by 25% • Previous introduction of a three-ounce burger (reduced two years ago) • One meat offered at breakfast • Reduced high-sodium lunch meats and pepperoni on pizza• Turkey burgers available at residential and retail dining locations • Introduced blended burger specials with ground beef/ mushroom blend • Using more fish and poultry• Providing a plant-based substitute for every entree item offered on campus• We introduced a roasted mushroom/ground beef blend for an Earth and Turf burger patty• Smaller portions• Beef-less Thursdays• Red meat is available at select outlets only• We have 70/30 mushroom burgers every day and have removed other grill items a few days a week, replacing the grill options with plated meals (half vegetarian) that have small portions of meat

WHAT IS YOUR BIGGEST OBSTACLE?• Customer pushback • Guest perception of changes to traditional beef items• Education, the mass still looks for larger portions of red meat• The biggest challenge has been finding partners that can produce blended products, especially burgers

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Nudging users slowly with delicious alternatives - The Protein Flip being implemented• Educate guests on benefits of blended beef and increase blended menu items• Planning Cheat Days where steaks are featured • By scaling the processing of blended products with local and regional producers and distributors, this would allow campuses that are located in the same region to have readily available product

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Pushing this concept at the primary school levels • Educate guests about environmental impact of beef production • New creative dishes • Exploring additional ways to replace red meat especially in breakfast items that tend to have pork

WHAT’S HAD THE BIGGEST IMPACT?• Minimum offering standards (allows for limited meat in smaller portions) • Engineered cycle menus with less beef and more chicken, pork, and fish • We have cut out many of the traditional whole muscle red meat dishes and moved to entrees where vegetable can be blended in • Menu cycles limited on how many times we serve beef. Added more fish options. • The biggest impact was creating our Earth and Turf burger. This allowed people to enjoy a burger, but still reduce the amount of red meat they consumed. • Smaller portions• Both menu engineering and blending have made the biggest impact. Engineering menus so that we only offer red meat a couple of times per week, and not serving hamburgers at every meal period. Blending burgers, meatloaf, meatballs, kafta and chili with mushrooms and other vegetable blends to reduce the amount of animal protein.

PRINCIPLE 20: SERVE LESS RED MEAT, LESS OFTEN.

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PRINCIPLE 21:REDUCE ADDED SUGAR.

“Sugar’s role in spiking blood-sugar levels and increasing rates of type 2 diabetes and other chronic diseases means that professional kitchens should substantially restrict its use. Various

strategies include: choosing processed foods with little or no added sugar; favoring healthy oils over sugar in products such as salad dressings; featuring smaller portions of dessert augmented

with fruit; and substituting whole, cut, and dried fruit for sugar in recipes. Pastry chefs and dessert specialists need to take up the challenge to create sweets centered on whole grains, nuts, dark

chocolate, coffee, fruit, healthy oils, yogurt, small amounts of other low fat dairy and eggs, and, as appropriate, small amounts of beverage alcohol.”

73% of MCURC questionnaire respondents are implementing the Menus of Change “Reduce Added Sugar” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Menu offerings with little or no added sugar • Addition of several house-made salad dressings • Sourcing cleaner labels with less added sugars • Spa waters, better options for beverages as a whole • Reduced dessert offering and increased hand fruits • We developed new fruit compotes made from naturally sweetened fruit that are utilized on breakfast foods and desserts • We portion our desserts into bite-sized pieces to discourage excessive consumption• In some dining halls we have removed soda machines completely, offering only healthy beverages

WHAT IS YOUR BIGGEST OBSTACLE?• Labor for individual portions. Costs to ensure infrastructure is in place for ready-to-eat fruit (design).• Diners can still take multiple servings• Having sodas available in the dining halls• Guest perception about traditional sugar-filled desserts• Sales• Decreasing number of desserts offered due to guest satisfaction

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Get rid of sodas as a dining option • Educating guests on health benefits of less sugary non-baked desserts• Working slowly so customers can adjust to the change in flavor profile • Labor • Creating new, less sugary concepts • Offering a large variety of healthy alternatives

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Chef training• Early education on effects of soda consumption • Strategy cheat sheet• Review the desserts we offer on campus and find ways to reduce sugar that way. Also review any sauces that may contain sugar. • More non-soda beverage offerings from Pepsi

WHAT’S HAD THE BIGGEST IMPACT?• Smaller dessert sizes• Naturally flavored waters • Slowly reducing the amounts of added sugars across all recipes and subbing in fruit juices/pastes as needed• Spa waters• Creating a backwards cheesecake dish with the cheesecake as a garnish over fresh fruit • Flavor experiment• Minimizing the number of foods we serve that contain added sugars

PRINCIPLE 21: REDUCE ADDED SUGAR.

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PRINCIPLE 22:CUT THE SALT; RETHINK FLAVOR DEVELOPMENT

FROM THE GROUND UP. “Chefs should focus on a range of other strategies to deliver flavor including: sourcing

the best-quality, high-flavor produce; working with spices, herbs, citrus, and other aromatics; and employing healthy sauces, seasonings, and other flavor-building

techniques from around the world.”

55% of MCURC questionnaire respondents are implementing the Menus of Change “Cut the Salt” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Our recipe software tracks amounts to help cut the quantities • Removed all salt and pepper shakers previously available on dining room tables • Switch to kosher salt in all kitchens and dining locations across campus• Introduced a spice station at all residential dining locations to offer an array of spices, hot sauces, etc. to individually add supplemental flavor • Continuing to focus on scratch recipes and preparations to reduce and/or eliminate additional sodium• Better culinary training on spice usage • Lower sodium soy sauce, lower sodium beef, chicken, vegetable bases, making soup in house instead of purchased

WHAT IS YOUR BIGGEST OBSTACLE?• Chefs not sticking to it • More labor intensive • Guest behavior to reduce salt consumption• Creating dishes that taste great without overloading them with salt • Lack of resources. We have thousands of recipes that would require modifications and research and development. • Flavor profiles and acceptability• Ensuring that students have whole, minimally processed foods

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Inventory management (tracking of salt, high sodium foods)• Unprocessed food availability• Using kosher salt to reduce initial sodium and spice station to deter additional sodium • Training • Student labor to help with entering recipe modifications into software• Keeping the food delicious, without the salt

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Time• Training• Health fairs • Educate on sodium consumption • A cheat sheet of some strategies

WHAT’S HAD THE BIGGEST IMPACT?• Chef training• Nutrition principles• We substitute fresh herbs and vinegars for salt to enhance the flavor profiles• Removed salt off tables to reduce ease of added salt• We have introduced much more acid (citrus juices) that help to develop flavor in the absence of excessive salt• Using more herbs and international spices• Making soup in house, able to cut the sodium in half if not more• Continue to develop and educate the culinarians• Switching to Diamond Crystal Kosher salt

PRINCIPLE 22: CUT THE SALT; RETHINK FLAVOR DEVELOPMENT FROM THE GROUND UP.

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PRINCIPLE 23:SUBSTANTIALLY REDUCE SUGARY BEVERAGES;

INNOVATE REPLACEMENTS. “A drastic reduction in sugary beverages represents one of the biggest opportunities for

foodservice operators to help reverse the national obesity and diabetes epidemics. Sugary beverages add no nutritional value and contribute negligible satiety. Nowhere in foodservice is there a greater need of creative, ‘disruptive’ innovation than in the challenge to replace current

soda and sugary beverage formulations with more healthful options. Operators should diligently research, support, and promote the products of entrepreneurs and emerging and established brands that are rapidly developing beverage solutions in this important area.”

64% of MCURC questionnaire respondents are implementing the Menus of Change “Reduce Sugary Beverages” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Moved sodas to bottom shelf, frosted glass• Spa waters are offered in all global cafes, most sodas are removed from cafes• Introduction of hydration water station featuring two fruit-infused waters offered daily • Promoted bottled waters as an alternative to soda in retail dining combos • Menu messaging and marketing focusing on water and nutrient-dense options such as milk • Adding agua fresca stations to two of our locations. These beverages are low in sugar and provide a fun way to provide low-sugar beverages on campus.• Do not offer commercial soda in one dining hall• We have been removing soda machines to the best of our ability (within the confines of our contract) and have replaced soda machines with our Healthy Beverage program, which encompasses spa water, flavored sparkling waters, coffee, tea, and iced tea

WHAT IS YOUR BIGGEST OBSTACLE?• Cost to transport, clean water on tables, spa waters adds up• Better design to make it easier to offer spa waters in cafes (water spigots in dining room, ice close by, how to store backup of spa waters in efficient way)• Guest behavior of drinking soda and other sugary beverages • Revenue stream structure • Cuts sale• Campus master agreements with soda companies

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Getting students to drink water on their own, without priming. Carry their own reusable water containers and get it themselves.• Cultural change and education• Educate guests via menu messaging and tabling events showing sugar levels in beverages • Need soda companies to develop new products • Hydration stations installed• Innovation with healthy beverages, making them prominent, available and delicious • Relocating soda machines to less visible areas of the dining halls

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Just time to implement globally • Contracts by the soft drink companies which fund other areas (athletics)• Additional best practices of sugary beverage alternatives• Education

WHAT’S HAD THE BIGGEST IMPACT?• Make the best choice the easiest one • We do offer other beverages alongside of soft drinks• Increased availability of water (e.g. spa water, bottled water, etc.) • The agua fresca station had the biggest impact because it was a beverage that is a part of students' cultures• Remove fountain drink options altogether • Removing soda machines

PRINCIPLE 23: SUBSTANTIALLY REDUCE SUGARY BEVERAGES; INNOVATE REPLACEMENTS.

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PRINCIPLE 24:DRINK HEALTHY: FROM WATER, COFFEE, TEA,

AND WITH CAVEATS ALCOHOLIC BEVERAGES. “Water is the best choice to serve your customers, either plain or with the addition of cut-up fruit, herbs and aromatics, or other natural flavors—but no sugar. Served plain, coffee and tea are calorie-free beverages containing antioxidants, flavonoids,

and other biologically active substances that may be good for health. Current nutrition guidance suggests a maximum of two alcoholic drinks per day for men,

and one for women.”

73% of MCURC questionnaire respondents are implementing the Menus of Change “Drink Healthy” principle in whole or part.





HOW ARE MEMBERS IMPLEMENTING?• Spa waters are offered in all global cafes, most sodas are removed from cafes• Emphasis on tea as a great alternative for coffee • We offer unsweetened coffee, and water at all meals• Starting to make the unsweetened flavored waters from leftover fruit and vegetable trimmings • Introduction of hydration water station featuring two fruit-infused waters offered daily• Offering a greater variety of healthful options • Fresh from the Faucet program promoting drinking more water• Tea varieties served, fair trade coffee, no alcohol

WHAT IS YOUR BIGGEST OBSTACLE?• Associated costs — trying to get people to drink more sustainably (reusable vs disposable)• Guest behavior of drinking soda • We are not an all-you-care-to-eat facility and have a strong contract with a soda manufacturer so our check averages can be problematic when offering other options

WHAT IS A SOLUTION TO YOUR BIGGEST OBSTACLE?• Make the best choice the easiest, leading to effecting change • Removing the soft drinks so they have to choose one of these options• Introducing hydration water station featuring fruit-infused waters daily• Greater marketing

WHAT WOULD HELP YOU TO BETTER UNDERSTAND OR IMPLEMENT?• Consistent approach on making the best choice the easiest one• Education• Additional best practices of sugary beverage alternatives

WHAT’S HAD THE BIGGEST IMPACT?• Spa waters are offered in all global cafes, most sodas are removed from cafes• We offer premium coffee at our dining halls• Increased availability of water (e.g. spa water, bottled water, etc.)• The biggest impact comes down to the price. A water bottle costs less than a dollar while a soda costs over $2. • Reduction of soda consumption• Making healthy beverages readily accessible for students

PRINCIPLE 24: DRINK HEALTHY: FROM WATER, COFFEE, TEA, AND WITH CAVEATS ALCOHOLIC BEVERAGES.

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ADVANCE PLANT-FORWARD MENUS.MEASURE RESULTS IN ONE OF THREE AREAS:1: Increase plant protein purchases by 10%.2: Increase fruit and vegetable purchases by 10%.3: Reduce animal protein purchases by 10%.

ENGAGE FACULTY MEMBERS ON YOUR CAMPUS.TAKE ACTION IN ONE OF THREE AREAS:1: Invite a faculty member to present his/her research to your dining services team.2: Convene a student-faculty-dining roundtable, or if you a ready have a student dining committee, have a student invite a faculty member to join a dining committee meeting. 3: Launch an all-campus food symposium focused on health, sustainability, and food ethics. Involve two or more schools within your institution, along with dining services.

CollegiateCHALLENGE

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Documents

Menus of Change in Action: MCURC Culinary Operations Baseline … · 2016-12-07 · • Labeling and identifying ingredients • Access to the recipes and ingredient information •