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Overview
Overview
Repurpose with a Purpose is a chef-led initiative by the Menus of Change University Research Collaborative (MCURC), in partnership with ReFED, aimed at reducing food waste in campus dining through creative, plant-forward recipe development. Across a 12-week research sprint and 10-month study, nine universities developed and implemented repurposed recipes that transformed surplus, high-quality prepped ingredients into craveworthy dishes.
The project yielded compelling results, detailed in the published report: ~$20,000 in cost savings, 21,000 gallons of water saved, and 545,000 tons of CO₂ emissions avoided, while also enhancing staff morale and creativity.
The initiative provided an actionable roadmap, showcased in a published toolkit, for embedding sustainability in foodservice operations.
Alignment with the EAT-Lancet Commission
Alignment with the EAT-Lancet Commission
The Repurpose with a Purpose initiative advances the shift toward plant-forward eating patterns by developing and mainstreaming recipes with a 70% or greater plant-based composition.
By engaging chefs and dining teams as frontline changemakers, the program embeds systemic change into daily foodservice operations. The integration of culinary creativity, operational rigor, and measurable impact positions Repurpose with a Purpose as a practical model for delivering on the Commission’s vision of sustainable, just, and delicious diets at institutional scale.
Key actors
Key actors
MCURC: Lead research.
The Culinary Institute of America (CIA): Research infrastructure and leadership.
ReFED: Strategic research partner contributing data models and environmental equivalency insights.
MCURC Executive Chefs and Culinary Teams: Operational leaders across nine institutions who co-created and tested repurposed recipes, served as changemakers, and embedded sustainability into day-to-day foodservice practices.
Participating Universities
• Boston University • Rutgers, the State University of New Jersey - Dining Services • San Jose State University • R&DE Stanford Dining, Hospitality, and Auxiliaries (SDHA) • UCLA • University of North Texas • University of Reading • University of Bristol • Vanderbilt University
Lessons Learned
Lessons Learned
Repurposing surplus food is not just a strategy to reduce food waste; it proved to be a catalyst for culinary innovation and team morale. Chefs and staff reported heightened creativity, pride, and engagement when empowered to lead sustainability initiatives.
Next steps
Next steps
Share the Repurpose with a Purpose toolkit and research insights across other foodservice sectors—K-12, healthcare, and corporate dining—to catalyze cross-sector adoption.
Launch an annual Repurpose with a Purpose recipe innovation contest in partnership with The CIA.
Celebrate contest winners from the Menus of Change Leadership Summit, building on the success of the 2025 edition to institutionalize a culture of culinary sustainability.
For more information contact: Abby Fammartino at abby.fammartino@culinary.edu
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