When Cal Poly Pomona hosted a campus discussion on sustainable dining, the conversation didn’t just stay at the table — it dug into the science behind the food itself. As part of the recent Protein PACT Solutions Summit, the university’s dining services department brought together experts, researchers, students, and food service leaders for an interactive panel exploring the role of animal-sourced foods in climate-smart campus dining.

Panelists included CLEAR Center Ph.D. student, Madison Kindberg, Jamie Burr, Chief Sustainability Officer for the National Pork Board; Eric Mittenthal, Chief Strategy Officer of the North American Meat Institute; and David Corral, Director of Dining Services at Cal Poly Pomona. Each brought a unique perspective — from the research and science side to the industry side to the on-the-ground realities of serving food on a diverse campus.

“Building consumer trust in how we produce food starts with transparency — sharing the progress we’ve made and the steps we’re taking to keep farmers on the farm, who are the fabric of rural America,” said Burr. “The Protein PACT Solutions Summit demonstrated a shared commitment to continuous improvement, and that collaboration is what drives real-world solutions and progress.”

Real-world impact is at the heart of Kindberg’s work. She is a Ph.D. student in the Mitloehner Lab at UC Davis and is studying whether a single oral bolus — a capsule given early in a calf’s life — could help reduce methane emissions for that animal’s entire lifespan. Her research represents the kind of innovation that could change how we think about livestock and the climate. “I talked about the research and a little bit about my own cattle,” Kindberg said. “They were really interested in the research we’re doing.”

Methane is a potent greenhouse gas, and reducing emissions from livestock has been a key challenge in sustainable agriculture. Research like Kindberg’s explores solutions that could lower the environmental footprint of animal agriculture while maintaining productivity — helping bridge the gap between environmental goals and real-world food needs.

That theme — bridging gaps — came up again and again throughout the discussion. For Kindberg, it’s not just about data points. It’s about communication.

“Essentially, what we talked about was the connection between what we’re producing and what’s being served,” she said. “There are gaps in knowledge as far as the end consumer, and we need more conversations between producers, food service, and consumers.”

For Mittenthal, that connection is exactly what the Protein PACT is built to create. “The Protein PACT is all about continuously improving how we produce food to meet consumers' values and expectations,” he said. “This event was a tremendous opportunity to hear directly from Cal Poly Pomona students and their college food service leaders about what matters most to them.”

Mittenthal said he was impressed by the dining team’s “passion and genuine commitment to caring for their students,” as well as the thoughtfulness students showed in discussing their own food choices. “Both the dining team and students want authenticity in the food they choose,” he said. “They’re interested in sourcing locally to support producers and want to know how animals are raised and how food makes it to their plates.”

That focus on connection and authenticity was echoed by Corral, who described Cal Poly Pomona’s farm-to-table approach. The university’s agriculture department grows fruits and vegetables that end up in campus dining halls, closing the loop between production and consumption. “This initiative benefits both the students who work on the farm and those who enjoy the produce in our meals,” said Corral. “It’s a full-cycle learning experience.”

As a self-operated dining program, Cal Poly Pomona has the flexibility to live out its motto of learning by doing — integrating education into every meal served. Students don’t just study food systems in a textbook; they grow, cook, and serve the food themselves. That makes the campus an ideal setting for conversations about sustainable proteins, where ideas can move from research to menu in real time.

In addition, Cal Poly Pomona’s dining program has also made cultural diversity a pillar of its sustainability efforts, offering dishes that reflect the student body’s range of backgrounds. “Offering a diverse range of protein options that reflect cultural preferences helps create a more inclusive dining experience,” said Corral.

Staying Curious About Sustainability

For Corral and his team, the conversation with Kindberg and the other panelists opened new doors. “We often get caught up in one perspective,” he said. “Madison reminded us to stay curious — to look at sustainability from every angle.”

“I think that's one reason the dining team and students had a natural interest in connecting with Madison - not only out of interest in her experience as a producer but also out of respect for her commitment to research that will continuously improve production for generations to come,” Mittenthal added. “It's a great reminder that sometimes connection doesn't need to be complicated; it's just about sharing person to person.”

That curiosity is at the heart of the Protein PACT’s mission: to bring science, innovation, and open dialogue together in shaping the future of food. For students, it’s a chance to see how research translates into real-world action — and for researchers, it’s an opportunity to hear directly from the people who prepare and eat the food every day.

Kindberg agreed that the dialogue was just as valuable as the data when it comes to talking about sustainability. “A big takeaway from the day was that we, as producers, need to talk to consumers — and to the people preparing that food,” she said. “People want to know where their food’s coming from, how it’s raised. There’s still a knowledge gap there.”

What began as a panel on food turned into a collaboration of minds — and a vision for how sustainability can move forward when everyone has a seat at the table.

And, as Kindberg put it, “We need to be having more conversations like this.”

Mittenthal echoed that sentiment and added,” We're excited to take this forward into new conversations, partnerships, and project, so we can continue learning and sharing.”