Residential & Dining Enterprises (R&DE) and the Culinary Institute of America’s Menus of Change University Research Collaborative (MCURC) kicked off the 2015-16 school year with the first annual MCURC conference at Stanford. R&DE hosted consortium members from across the nation to discuss and initiate research projects related to sustainability, nutrition, and food waste. One day of the conference was dedicated to connecting Stanford students with MCURC members to dive deep into the research goals for the year and find opportunities for collaboration. In addition, Stanford R&DE presented about MCURC at the Menus of Change conference at the Culinary Institute of America and the National Association of College and University Food Service national conference.

The collaborative has 41 members representing a cross-section of leading universities from across the globe. The collaborative also has four ex officio members: Google, the Jamie Oliver Food Foundation, the U.S. Olympic Center, and the U.S. Navy.