Overview:
Balanced proteins fit squarely into college and university dining programs.
Whether the goal is reducing emissions, controlling food costs, improving burger performance, or preserving student satisfaction, balanced proteins have repeatedly delivered measurable benefits. Taken together, the examples listed in this study suggest that the value of balanced proteins extends well beyond sustainability.
They can strengthen multiple dimensions of dining performance at once, making them one of the few innovations capable of aligning culinary quality, operational efficiency, and institutional priorities.
Preview the case contents below:
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A 96% positive student taste rating led Boston University to expand the program campus-wide, reducing total raw purchase weight by 6% and lowering beef usage per burger by 34%.
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Approximately 70% of burger sales are for the balanced burger patty which has an approximate 30% reduction in CO2e per burger.
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Princeton Dining converted 100% of its burger and ground beef purchasing to Spare, achieving immediate culinary, financial, and sustainability gains including a projected 40% reduction in beef consumption year-over-year plus nearly $0.60 saved per patty.