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CAMPUS DINING:
HEALTHY,
SUSTAINABLE AND
DELICIOUS
University Housing and Dining Services
Trends in University Dining
• Transition from institutional, “cafeteria style” quick serve
micro restaurants
• Culinary nutrition focus
• Value/Food Security
• Sustainability
Menus of Change University Research Collaborative
MCURC is a collaboration
of over 200 college and
university members who
are accelerating efforts to
move people toward
healthier, more
sustainable, and delicious
foods using evidence-
based research, education,
and innovation.
The Impact of Food
CarbonFootprint&WaterUsage
Source:http://phys.org/news/2012-05-wwf-over-consumption-threatens-planet.html
17
Understand and improve
the collective impact of our
purchasing and menuing
decisions.
Starting with data,
understand where we are
and our impacts on the
environment and student
health.
Collective Impact Strategy
MCURC Combined Protein Portfolio
Note: Data are for 6 months (January-June 2018) from 27 participating institutions.
Dairy
35%
Poultry
20%
Other Grains
14%
Eggs
7%
Beef
7%
Pork
5%
Beans/Legumes
5%
Whole Grains
3%
Seafood
3%
Nuts/Seeds
1%
Lamb
0%
Food purchases
100% = 29.3 million lbs. Poultry
14%
Beef
9%
Lamb
0%
Pork
7%
Seafood
1%
Solid Dairy
9%
Liquid Dairy
21%
Egg
6%
Legumes
6%
Nuts and Seeds
1%
Whole Grains
3%
Other Grains
23%
OSU JANUARY 2018-JUNE 2018
MCURC Plate vs. National Plate
Note: MCURC data are for January-June 2018. U.S. national data are for 2015, given by USDA (2017).
0%
10%
20%
30%
40%
50%
60%
Poultry Seafood Red meat Legumes, Nuts/Seeds
Average food-related
emissions across these 4
proteins (lbs. CO2e per lb.
food):
US national diet: 9.6
MCURC: 7.5 (-22%)
U.S. national diet
MCURC
%oftotalfoodpurchased(byweight)
Collective purchasing goal setting could reduce
emissions by 25%
Note: Illustrative annual data for 50+ MCURC members.
Foodpurchases(millionlbs.)
Dairy
Dairy
Poultry
Poultry
Eggs
Eggs
Beef
Beef
Pork
Pork
Seafood
Seafood
Grains
Grains
Legumes,
Nuts/Seeds
Legumes,
Nuts/Seeds
0
20
40
60
80
100
120
2015 2030
How do we accomplish these goals
from a customer perspective?
– Making healthy delicious
– Healthy ”Default” e.g. whole grain
pizza crust
– Customization
Questions?
Contact info:
Tara Sanders, RD
Assistant Director, University
Housing and Dining Services
Tara.sanders@oregonstate.edu
541-737-3915

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SPLC 2019 Summit: Making the Case for Plant-Forward Dining: Food Service Procurement Best Practices and Success Stories from Leading Institutions

  • 2. Trends in University Dining • Transition from institutional, “cafeteria style” quick serve micro restaurants • Culinary nutrition focus • Value/Food Security • Sustainability
  • 3. Menus of Change University Research Collaborative MCURC is a collaboration of over 200 college and university members who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence- based research, education, and innovation.
  • 4. The Impact of Food CarbonFootprint&WaterUsage Source:http://phys.org/news/2012-05-wwf-over-consumption-threatens-planet.html 17
  • 5. Understand and improve the collective impact of our purchasing and menuing decisions. Starting with data, understand where we are and our impacts on the environment and student health. Collective Impact Strategy
  • 6. MCURC Combined Protein Portfolio Note: Data are for 6 months (January-June 2018) from 27 participating institutions. Dairy 35% Poultry 20% Other Grains 14% Eggs 7% Beef 7% Pork 5% Beans/Legumes 5% Whole Grains 3% Seafood 3% Nuts/Seeds 1% Lamb 0% Food purchases 100% = 29.3 million lbs. Poultry 14% Beef 9% Lamb 0% Pork 7% Seafood 1% Solid Dairy 9% Liquid Dairy 21% Egg 6% Legumes 6% Nuts and Seeds 1% Whole Grains 3% Other Grains 23% OSU JANUARY 2018-JUNE 2018
  • 7. MCURC Plate vs. National Plate Note: MCURC data are for January-June 2018. U.S. national data are for 2015, given by USDA (2017). 0% 10% 20% 30% 40% 50% 60% Poultry Seafood Red meat Legumes, Nuts/Seeds Average food-related emissions across these 4 proteins (lbs. CO2e per lb. food): US national diet: 9.6 MCURC: 7.5 (-22%) U.S. national diet MCURC %oftotalfoodpurchased(byweight)
  • 8. Collective purchasing goal setting could reduce emissions by 25% Note: Illustrative annual data for 50+ MCURC members. Foodpurchases(millionlbs.) Dairy Dairy Poultry Poultry Eggs Eggs Beef Beef Pork Pork Seafood Seafood Grains Grains Legumes, Nuts/Seeds Legumes, Nuts/Seeds 0 20 40 60 80 100 120 2015 2030
  • 9. How do we accomplish these goals from a customer perspective? – Making healthy delicious – Healthy ”Default” e.g. whole grain pizza crust – Customization
  • 10. Questions? Contact info: Tara Sanders, RD Assistant Director, University Housing and Dining Services Tara.sanders@oregonstate.edu 541-737-3915