Stanford Leads Coalition Achieving Climate Impact through Food Systems Changes

A Stanford-led food research collaborative has shifted from a 25% target to an even bolder goal of 40% reduction in greenhouse gas emissions from protein purchases by 2030. After rapid progress over the last 5 years, this Collective Impact Strategy initiative, created in 2019 by the Menus of Change University Research Collaborative (MCURC), has already seen a 23% decrease in greenhouse gas emissions. The collaborative was co-founded by Stanford Residential & Dining Enterprises (R&DE), the Stanford Prevention Research Center, and The Culinary Institute of America and unites a diverse group of almost 40 institutions to galvanize action towards creating plant-forward, climate-friendly menus across colleges and universities, with the goal of inspiring other colleges and universities to join in on this powerful and important journey for planetary health. 

With 93 million pounds of food tracked annually and 4 million meals served daily across participating institutions, this first-of-its-kind initiative has the potential to eliminate emissions equivalent to the annual carbon footprint of 1,700 US households. By achieving impressive reductions in a short amount of time, these institutions have shown that ambitious climate targets are not just aspirational, they’re achievable through structured collaboration. The initiative’s impact not only touches millions of meals daily, but influences billions in purchasing power.

“The power of this initiative lies in its ability to unite diverse institutions around shared environmental goals while respecting each organization’s unique context and capabilities. Whether you’re a small college just starting your sustainability journey or a large university with established programs, this collaborative model provides the tools, data, and peer support needed to achieve meaningful change. We’re proving that together, we can create impact at a scale that none of us could achieve alone,” said Eric Montell, Assistant Vice Provost for R&DE Stanford Dining Hospitality & Auxiliaries and MCURC Co-Founder. 

What makes the Collective Impact Strategy initiative so extraordinary is that it provides a proven blueprint for how institutions can transcend traditional boundaries to solve complex sustainability challenges. What started as a collaboration among university dining programs has evolved into a powerful demonstration of how collective action can accelerate the pace of change at a scale that matters for our planet’s future. Beyond higher education, this initiative is a model for cross-sector change and could be adapted for healthcare systems collectively addressing waste reduction strategies, municipal governments coordinating climate action, corporate dining services aligning sustainability goals, and K-12 school districts transforming food systems.

As MCURC publishes its 2024 Collective Impact Initiative Progress Report, it’s clear that this innovative strategy is more than just a success story. It’s a call to action for other institutions to follow suit. With plant-forward, climate-friendly menus as their guiding principle, these campuses are setting a powerful example of how to reduce greenhouse gas emissions while also meeting the needs of their communities.