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At the MCURC Annual Meeting in October, we set a collective goal of 25% reduction in food-related greenhouse gas emissions across the collective protein portfolio of MCURC universities by 2030. This first webinar of 2020 discusses the science behind this target and next steps in moving the MCURC toward this ambitious goal. We also highlight how MCURC members are using this data to create healthier and more sustainable dining programs. Richard Waite of the World Resources Institute (an MCURC Research Collaborator) shows us how this target was developed and how we can achieve the necessary reductions by 2030. Jackie Bertoldo of Stanford University gives an overview of the next stages of MCURC’s Collective Impact initiative, including highlighting and promoting best practices for shifting your protein portfolio.