Culinary Leaders Join Forces at Boston University for Menus of Change University Research Collaborative
In early October, Boston University hosted the Menus of Change University Research Collaborative (MCURC), an extension of the Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices initiative. This program, created by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health, promotes sustainable food practices. Aramark, with a longstanding partnership with The Culinary Institute of America, has been deeply involved in MCURC.
Lexie Raczka
Boston University Dining Services Sustainability Director & Northeast Region Sustainability Champion for Aramark Collegiate Hospitality
Lexie Raczka leads BU Dining’s sustainability initiatives, focusing on sourcing local, sustainable, and diverse food options, waste reduction, and environmentally conscious menu choices across campus. She spearheaded BU’s Choose to Reuse program, which has inspired similar initiatives nationwide. Lexie also contributes to Boston University’s Zero Waste Plan and oversees MCURC initiatives on campus. She holds an M.A. in Agriculture, Food, and Environment, and an M.S. in Urban and Environmental Policy and Planning from Tufts University.
Andrea Catania (she/her)
Sustainability Intern & MCURC Fellows Co-Manager
A graduate student in BU’s Gastronomy program with a focus on Food Policy, Andrea Catania has a rich background in food and beverage operations across the U.S. She serves as a Sustainability Intern for BU Dining Services and was appointed MCURC Fellows Co-Manager in 2023. Her work centers on food system reform, food justice, and sustainability, and she is currently developing projects focused on public kitchens, technological impacts on dining, and enhancing urban street vending systems.
Chef Marion Gibson
Director of Culinary Development, Aramark World Headquarters Innovation Kitchen
Chef Marion, with extensive experience leading fine dining establishments across the U.S., now directs culinary development at Aramark. She is passionate about using food to connect cultures and communities, often volunteering to teach families how to create nutritious, budget-friendly meals. Raised in northeast Texas, Chef Marion is deeply committed to sustainable farming practices and has developed a keen interest in supporting local producers. At Aramark, she co-leads the Healthy Menus R&D Collaborative and serves as an MCURC Business Leadership Council member, focusing on sustainable and healthy food initiatives.
