How a Team in Cambridge is Changing the Way Guests Eat 

Across a large pharmaceutical company’s campus in Cambridge, Massachusetts, the Eurest team move in sync, creating food experiences that feel like part of a greater mission.    

Led by General Manager Stephanie Sampsonis-Keogh, the team operates with intention, always focused on how each decision in the kitchen affects the health of our guests and the planet.  Executive Chef Marlon Correia brings culinary vision and precision while Experience and Wellbeing Coordinator Monica Kashi, RD weaves in nutrition and behavior change strategies that meet guests where they are. One of their latest innovations:  “carbon friendly” menu labels,  highlighting one breakfast and one lunch option each day that has  a lower carbon footprint, giving guests a simple way to make more sustainable choices.  

The visual cue is small, just a green leaf icon but the effect has been big. Within days of launching the initiative, guests were scanning menu options for the symbol , asking questions and choosing the climate-friendly specials more often.  What started as a small label turned into a learning moment.  

Guests turn to Monica for support with personal wellness goals. Through  one-on-one nutrition consultations, marketplace tours and collaborations with the onsite fitness and health professionals, she helps guests navigate wellness in ways that feel doable, not overwhelming. The team offers hosts a few wellness events each week to give guests options to learn something new.   

The Eurest team also curates weekly events and pop-ups designed to spark curiosity and conversation. Guests might stop by a pop-up focused on low-waste recipes, sample a dish made with local produce or learn how to integrate functional ingredients into their home cooking. These bite-sized experiences make wellness more engaging and accessible. 

“Our team is at the center of everything we do. The more we include and educate them, the stronger the impact. That’s how we’ve built something that connects with guests and creates real community,” says Stephanie.  

For their thoughtful, creative and consistent efforts, Stephanie, Chef Marlon and Monica are being recognized as Food with Purpose Change Makers. They are leaders who are turning everyday meals into a more sustainable future.