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Menus of Change Research Collaborative at VU

At Vanderbilt Campus Dining, we take responsibility for doing our part to

  • Reward Better Agricultural Practices – the environmental cost of food is largely determined
  •  by how it is produced
  • Leverage Globally Inspired, Largely Plant-Based Cooking
  • Focus on Whole, Minimally Processed Foods – focus on foods which are less likely to contain high levels of added sugars, trans fats, and sodium
  • Grow Everyday Options, While Honoring Special Occasion Traditions – expand choices to enhance nutrition, embrace sustainability, and exceed consumer values
  • Lead With Menu Messaging Around Flavor – focus on taste to create consumer excitement around sustainability
What’s Happening on Campus Now:

Serve more kinds of seafood, more often.

  • The Kitchen at Kissam serves poké bowls for lunch which include protein-packed, health-promoting omega- 3s fish such as salmon and tuna.

Substantially reducing sugary beverages with innovative replacements

  • Addition of hydration stations across campus
  • Reduction of soda options in fountain machines
  • Adding sparkling water dispensers and more tea options

Serve less red meat, less often.

  • Reduced number of times beef is offered while increasing seafood and vegetarian options
  • All of our burgers across campus are 75% beef and 25% mushrooms.
  • We also have the Impossible Burger offered at our burger stations. (plant-based option)

Use poultry and eggs in moderation.

  • We serve only cage-free eggs across campus.

Reduce portions.

  • While emphasizing calorie quality over quantity.
MCURC at Vanderbilt in 2025

[link to video]