Our research hub is led by co-directors, Dr Charlotte Mills (Food and Nutritional Sciences at University of Reading, Co-Chair Education and Research for Menus of Change Universities Research Collaborative (MCURC)) and Matt Tebbit (Dining Services at University of Reading and Advisory Council Member for MCURC) focussed around the Clever Cuisine Meal Plan a fully integrated, campus-wide dining ecosystem that provides a unique, real-world platform for large-scale research into food, health, and behaviour.
It is both unique in the UK and a mature, established system, offering an unparalleled level of integration between dining operations, digital systems, and research capability that is not available elsewhere. Operating across multiple outlets and serving over 10,000 meals per day, three times a day, seven days a week, the system brings together food provision, digital technology, and data insight in a way that is rarely achievable in controlled research environments.
A Living Laboratory for Public Health
At its core, Clever Cuisine enables the study of how food choices are made in everyday settings. Unlike small-scale or laboratory-based studies, this model captures real decisions made by a large and diverse university population, offering a powerful lens into dietary behaviour, nutrition, and wellbeing. This scale matters. Public health challenges such as improving diet quality, addressing obesity, and supporting mental wellbeing require evidence drawn from real populations, not isolated samples. Clever Cuisine provides exactly that: a continuous, high-volume dataset of food interactions, supported by digital menus that include nutritional, allergen, and sustainability information. This allows researchers to observe patterns, evaluate interventions, and generate insights that are both meaningful and transferable beyond the campus environment.
Supporting the University’s Research Mission
The University of Reading is internationally recognised for its expertise in food, agriculture, and health. Clever Cuisine aligns directly with this strength by offering an applied, operational platform that connects academic research with day-to-day student life. By embedding research within a not-for-profit dining service, the model supports the University’s broader goals around public good, sustainability, and evidence-led impact. It enables interdisciplinary collaboration across nutrition, behavioural science, agriculture, and environmental studies, helping to translate research into practical outcomes that benefit both the University community and wider society. The relationship is beneficial to both research and improving the operational model.
An Open and Collaborative Approach
The University of Reading is the founding UK member of the Menus of Change University Research Collaborative (MCURC), a global network of leading institutions committed to advancing healthy, sustainable, and accessible food systems. Through this membership, we contribute to and benefit from shared research, benchmarking, and best practice across Higher Education. This collaborative approach ensures that insights generated at Reading are part of a wider evidence base, strengthening their relevance and impact.
Opportunities for Engagement
Clever Cuisine offers a compelling opportunity for researchers, students, and partners to engage with a large-scale, real-world food system. Its combination of operational delivery and digital infrastructure provides a strong foundation for meaningful research and learning.
Potential collaborators are invited to contact the team to explore opportunities for partnership, data-led research, and student engagement. Please contact dining@reading.ac.uk
Our previous collaborations
Raising the Pulse – Nutrition Bulletin
Plant-Based vs. Omnivore diets for athletic performance outcomes among recreational athletes in university dining halls: a randomized crossover study – Nature
Taste-focused labelling to influence choice of oily fish in university canteen – a pilot study – British Feeding and Drinking Group Conference 2022
Hedonic Labels Increase Food Appeal but Lower Perceived Healthiness of Healthy, Sustainable Options – Appetite
Effects of Taste-Focused vs. Health-Focused Labels on Vegetable Selection and Consumption in University Dining Halls: A Randomized Controlled Multi-Site Intervention. – Psychological Science