TUCO has launched a Menus of Change hub to support its members to develop healthy, sustainable menus with a view to influence optimal health in students, staff and communities and the health of the planet.

TUCO is proud to continue its strategic partnership with Menus of Change which began several years ago at the California Study Tour, and we are urging members to pledge that they will adopt some of the principles.

The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health jointly launched the Menus of Change initiative in 2013 to integrate a long-term practical vision for optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and culinary profession. At its core is the 24 Principles of Healthy, Sustainable Menus providing chefs and foodservice leaders with menu and recipe guidance for health and sustainability, along with business strategies that integrate both environmental and nutrition science imperatives. This Menus of Change guidance material is free for any institution to use and begin their journey towards sustainable nutritious and appetising menus.

The new hub on the TUCO website aims to support members who are considering a move towards adopting the 24 Menus of Change principles and who may also wish to progress eventually in joining the Menus of Change University Research Collaborative.

Starting on this journey may feel complicated and a little overwhelming. There are a number of TUCO members who are at different points in their own MOC journey and we are building some training opportunities with the CIA.

Mike Haslin, TUCO CEO, says “We are delighted to be taking our strategic partnership with the CIA-Harvard Chan School Menus of Change initiative one step further by providing a wealth of information on our website to support our members through this journey. TUCO is committed to playing its part in a healthier population and a healthier planet, and by pledging to adopt the Menus of Change principles, our members can also play their part.”

Alison Righter, MSPH, RDN, CIA’s director of health and sustainability program says, “Universities are well-positioned to advance the life-long food choices and eating habits among students and to accelerate efforts to towards a healthier, more sustainable food system. It’s exciting to see how the Menus of Change Principles have resonated with individuals and institutions outside the US and we commend TUCO for its efforts to galvanize UK universities to join the movement. We look forward to continue to build our strategic partnership in the years ahead!”

Visit the TUCO website for more information, or contact TUCO Head of Academy Sarah McLoughlin.