LSE Food commits to the Menus of Change principles

What is Menus of Change?

Menus of Change is an initiative aiming to reimagine the future of the foodservice industry.

The driving force for Menus of Change is to make delicious food as healthy and environmentally sustainable as possible, while also creating food industry business-friendly solutions to our most pressing environmental problems like climate change and water scarcity. 

The goal is to create new approaches to collaboration between nutrition and medical experts, chefs, and environmental scientists to develop new models of innovation, long-term business strategies and opportunities for the future of food and foodservice. 

What is LSE Food working towards?

Guided by the Menus of Change Principles, LSE Food aims to:

• Put plants at the center (plant-forward).
• Draw from global, traditional diets.
• Use whole, minimally processed foods.
• Choose healthier, more sustainable animal products.
• Limit added sugars and refined carbs.
• Use healthy fats (mainly unsaturated).
• Cut sodium; build flavor with herbs and aromatics.
• Feature fruits and vegetables everywhere.
• Be transparent about sourcing and ingredients.
• Source sustainably and seasonally.
• Reduce food and packaging waste.
• Protect water resources.
• Lower carbon footprint of menus.
• Make healthy, sustainable choices appealing.
• Use innovation and technology to support these goals.

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