UCCS Dining and Hospitality Services’ approaches to campus dining, menu development, nutrition, education and sustainability practices have earned it a spot in the Menus of Change University Research Collaborative.
UCCS is among 24 members of the the university group, said Mark Hayes, director, Dining and Hospitality Services. He described the collaborative membership as “another feather in our dining cap.”
Other member schools include Harvard University, Yale University, Cornell University, Boston College, University of California, Berkley, Princeton University, Duke University, and CU Boulder, Hayes said.
The collaborative is a program of the Culinary Institute of America and Stanford University. The collaborate describes itself as a working group of scholars, food service business leaders and executive chefs from invited colleges and universities who are “accelerating efforts to move Americans toward healthier, more sustainable, plant-forward diets.”