The Menus of Change University Research Collaborative has selected Northeastern University’s dining services to join its food-systems team.
The MCURC—a complementary initiative to The Culinary Institute of America and Stanford University’s Menus of Change—is comprised of 37 invited colleges and universities that aim to work toward more sustainable, plant-forward diets for students.
The Boston-based university was selected to be a part of the collaborative for its “forward-thinking” approach to food, which includes cooking demonstrations and an emphasis on sustainability, university officials say.
“We are very excited to collaborate with like-minded colleagues across the country to positively impact our own university community and the food system,” Maureen Timmons, director of dining services at Northeastern, said in a statement.