GW Dining has teamed up with the Menus of Change University Research Collaborative (MCURC) to explore healthier and more sustainable eating options in university dining halls worldwide. This partnership, highlighted in GW Dining’s February newsletter, reflects a commitment to improving the overall dining experience for students.
MCURC is a network of colleges that uses their dining facilities as test sites. These “living laboratories” help researchers understand how to encourage healthier eating choices. Julia Garbitt, a university spokesperson, explained that this collaboration will aid GW Dining in enhancing plant-forward menus and making more sustainable food sourcing choices.
Interestingly, schools involved in this initiative have lowered their greenhouse gas emissions from food by 23% between 2019 and 2023. The goal is to achieve a 30% reduction by 2030. This aligns with GW’s aim to reach carbon neutrality by the same year, having already achieved a 40% interim reduction.
The focus on food quality is also a critical part of this partnership. In April 2023, students raised concerns about ingredient labeling, highlighting a need for clearer information about allergens and dietary restrictions. The new collaboration with the Global Food Institute and the Office of Sustainability is expected to address these issues directly.
Recent findings from MCURC research reveal that students are more likely to choose meals based on how the dishes are marketed—specifically, appealing to taste rather than health benefits. Sophie Egan, co-director of MCURC, noted that understanding these factors will guide future dining options at GW.
Egan also emphasized the benefits for students participating in this research. They will have opportunities to contribute to studies and even co-author academic papers, gaining valuable experience for their careers. This collaboration allows universities to share successful strategies while working toward common sustainability and health goals.
As GW joins this initiative, students can expect to see research activities in their dining halls soon—like tasting tables or changes in food signage.
This exciting development not only enhances dining options but also helps build a community focused on health and sustainability across institutions. For more information about the MCURC and its initiatives, you can visit their official website here.
