The MCURC helps colleges and universities work together to reduce food-related emissions through research, education, and innovation – establishing metrics, collective targets, and a community of best practices that empower members with an enhanced understanding of the health and environmental impact of our collective purchases along with data-driven insights to help accelerate progress – while leveraging combined purchasing power toward shared goals. In 2019, we set a collective target to reduce food-related greenhouse gas emissions across the MCURC by 25% by 2030.

The Stanford Food Institute was created by Residential & Dining Enterprises (R&DE) to advance research, education, policy, business, and practice to promote a holistic approach to improving what people eat, how they access food, and the role that food plays in our lives. Through the monthly SFI Newsletter, we share more with you about how the Stanford Food Institute is working collaboratively across the university to support its three pillars of food Education, Research, and Flavor & Innovation.