The document summarizes trends in university dining, including a transition to healthier, more sustainable options. It discusses the Menus of Change University Research Collaborative (MCURC), a group of over 200 universities working to promote healthier and more sustainable foods. The document then provides data on the environmental impacts of food purchasing and menus. It shows that the average emissions from protein purchases at MCURC schools is lower than the national average diet. The goal is to collectively reduce emissions from food purchases by 25% by changing purchasing practices and making healthy options the default while allowing for customization.
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Slides from Chloë Waterman, Senior Food Campaigner, Friends of the Earth presented at the Sustainable Purchasing Leadership Council’s 2019 Summit in Portland, OR.
Shifting Consumption: Lessons from market transformationsFrancois Stepman
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The CGIAR Research Program on Agriculture for Nutrition and Health (A4NH) is hosting a brownbag discussion series on our program to participants from our lead center, IFPRI.
The series will cover commonly-asked-questions about our research portfolio, how we engage with partners, and areas for scaling up research.
This presentation outlines collaborations between A4NH and the Markets, Trade, and Institutions Division at IFPRI.
The CGIAR Research Program on Agriculture for Nutrition and Health (A4NH) is hosting a brownbag discussion series on our program to participants from our lead center, IFPRI.
The series will cover topics about our research portfolio, how we engage with partners, and areas for scaling up research.
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Poster prepared by Khumbo Mango, Agnes Mwangwela, Zione Kalumikiza and Vincent Mlotha for the Africa RISING ESA Project Review and Planning Meeting, Lilongwe, Malawi, 3–5 October 2018.
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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)
9. How do we accomplish these goals
from a customer perspective?
– Making healthy delicious
– Healthy ”Default” e.g. whole grain
pizza crust
– Customization
