TideShift
For a Healthier Planet & Palate
FROM Tide to Table
TideShift is an impact project dedicated to fostering a generation of conscious eaters who make better choices by merging taste, health, and sustainability. Through tasting tables and workshops, we aim to empower food service professionals to seamlessly integrate blue foods into dining halls, promoting sustainable aquatic choices.
SFI Food Systems Research Symposium
TideShift’s transdisciplinary and partnership-based work featured at second annual Stanford Food Institute Food Systems Research Symposium!
Diving into the future of sustainable foods!
Featuring Speakers from Tidal, Wildtype, & Rootless!
WIN A MICHELIN STAR DINNER FOR TWO!
PRESENTED BY:
taste
BUDS
+
Deadline: May 12, 2024
TideShift
Innovation
Challenge
seaweed symphony
“Seaweed Symphony” transforms the perception of plant-based cooking by spotlighting seaweed as a versatile and nutritious alternative protein. This recipe book unveils the culinary potential of seaweed through a variety of recipes that challenge the notion of limited plant-based meal options, proving that seaweed can enrich dishes with unique flavors and satisfying textures. It serves as both a culinary guide and a call to action for a more sustainable and ethical food system, inspiring readers to explore the environmental and health benefits of incorporating alternative proteins into their diets.
Bivalve Tasting
Date & Time
Friday,
March 1 2024
11:30 AM - 1:00 PM
Location
Arrillaga Family Dining Commons
Sea Treats Tasting
Date & Time
Friday,
February 16, 2024
11:30 AM - 1:00 PM
Location
Arrillaga Family Dining Commons
Seaweed Tasting
Date & Time
Friday,
February 2, 2024
11:30 AM - 1:30 PM
Location
Arrillaga Family Dining Commons
Blue Foods Focus Group
Date & Time
Wednesday
January 10, 2024
6 PM - 8 PM
Location
Arrillaga Family Dining Commons
Our Partners
Incentivizing change
Behaviors
Change on the Water
Build Demand
Intermediate Outcomes
Design and implement tasting events to introduce students to sustainable seafood options and gather student feedback
Develop an online presence and social media campaigns highlighting the benefits of sustainable blue foods.
Partner with relevant organizations to drive innovation challenges and develop new sustainable dining solutions.
Students and staff demonstrate willingness to try and regularly consume sustainable seafood options.
Increased engagement among students in sustainable food initiatives through participation in innovation challenges.
Dining services must be equipped and trained to prepare and promote these options.
Regular incorporation of student feedback leading to continuously improved menu offerings.
Increased awareness and demand for sustainable options through marketing campaigns and promotional partnerships.
Enhanced supply chain understanding and streamlined procurement for sustainable seafood.
Development of collaborative research studies on how to improve coordination to enable greater sustainable menu generation.
A measurable increase in the availability and consumption of sustainable blue foods in Stanford's dining halls, leading to a reduced ecological footprint and a positive shift in student dietary habits towards sustainability.
