Ghislaine Challamel

Senior Advisor, Stanford Food Institute; Cambridge, MA

Ghislaine Challamel (She/Her) is a leader in sustainable food systems and waste reduction within university dining operations. As a contributor to the Repurpose with a Purpose initiative under the Menus of Change University Research Collaborative (MCURC), Ghislaine has played a pivotal role in designing research-driven strategies that quantify the economic, environmental, and social impacts of food waste prevention. Her work focuses on in-house repurposing to reduce pre-consumer waste, enhance operational efficiencies, and integrate plant-forward, cost-effective culinary innovations. In addition, she leads FoodWISE, a pilot program that leverages the expertise of frontline food service workers to minimize back-of-house food waste. Through research, communication, and collaboration with chefs and sustainability managers, Ghislaine is driving systemic change in campus dining, equipping institutions with actionable solutions that align with Menus of Change principles. (Cambridge, Massachusetts)