Stanford University

Changing Tastes was hired to look at protein intake and how much more students need overall, creating a super recipe rather than focusing on a singular “super food”. We proposed a protein mapping consisting of which proteins they’re buying, the environmental impact of each and how much protein students were eating relative to their needs considering the mix of proteins relative to health-forward diets. We came up with a strategy for menu design that will both reduce environmental impact and increase health benefits. This included a set of culinary innovations that promoted better flavors, more health benefits, and that reduced food cost volatility and the environmental impact of their offerings.