Overview:

Boston University Dining Services was looking for a way to reduce the environmental impact of beef while managing tight budgets and maintaining high student satisfaction. Like many university dining programs, the team faced a three-part challenge: meet ambitious sustainability goals, control rising food costs, and keep one of campus dining’s most important menu items—the burger—performing at a high level during extended hold times.

JOYN Foods offered a solution that addressed all three. By combining beef with its 50Cut ingredient, JOYN Foods reduced beef usage while improving cooked yield and hold performance, allowing the dining team to serve a larger, juicier burger using less raw product.

The Result:

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%.