We have selected four MCURC principles to highlight in Spring 2019:

  • Serve more kinds of seafood, more often
  • Serve less red meat, less often
  • Focus on whole, minimally processed foods
  • Make whole, intact grains the new norm

For at least the past seven years,  the University of Maryland Dining Services (UMD DS) has been committed to building exceptional culinary experiences, eliminating food insecurity on campus, and creating noteworthy sustainability impacts.

To support this commitment, UMD DS has joined 150 organizations and individuals, and over 50 universities using our unique position in university dining to advance positive life-long food choices among students.

The MCURC is a dynamic, invitational network of leading university –based scholars, foodservice business leaders, and executive chefs. The MCURC leverages the unique position of universities to advance healthier, more sustainable life- long food choices among students – will soon be decision-makers – by connecting a diversity of insights from academic programs, dining services, and athletics performance dining). The MCURC vision is to collaborate on research and education in support of culinary-centric, evidence-based food-system innovation within and beyond universities.

UMD DS will implement the 24 principles of Healthy, Sustainable Menus through its dining halls across campus. As much as possible, UMD DS will adhere to the following principles:

  • Transparency about sourcing and preparation of food
  • Buying fresh, seasonal, and local
  • Focusing on whole, minimally processed foods
  • Celebrating cultural diversity and discovery
  • Offering meatless menu options
  • Incorporating sustainable practices into daily operating procedures

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