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TASTE Food: The Automated Scope 3 tool for Tracking Emissions from Food
- The Culinary Institute of America (NY)
- Stanford University (CA)
- University of New Hampshire (NH)
- AASHE (MA)
- World Resources Institute (DC)
Currently, estimating purchased food emissions requires time intensive methods and cost prohibitive software which are often limited to estimating emissions based on spend. Previously, institutions that analyzed purchased food emissions …
- Posted Jan. 27, 2025
- Case Studies
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MCURC: Universities Scaling Up Sustainability Together
- The Culinary Institute of America (NY)
- Stanford University (CA)
- AASHE (MA)
The Menus of Change University Research Collaborative (MCURC) is a working group of scholars and campus dining leaders from colleges and universities interested in accelerating efforts to move American consumers—and …
- Posted Nov. 13, 2019
- Videos & Webinars
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The Menus of Change Protein Flip
- The Culinary Institute of America (NY)
The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the …
- Posted March 13, 2017
- Tools
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Menus of Change Principles of Healthy, Sustainable Menus
- The Culinary Institute of America (NY)
These principles are part of the Menus of Change initiative by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.
- Posted March 13, 2017
- Tools
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