Shake Shack's Sustainability Specialist

Restaurant chain Shake Shack made national headlines in spring 2024 by looking at the environmental footprint of its most core product — the milkshake.

Corey Blumenthal (MSES '22) was credited with starting the carbon-reduction process.

Blumenthal, sustainability specialist at Shake Shack, knew the milk in the restaurant's popular milkshakes was a carbon-intensive ingredient. The dairy industry contributes around 2 percent of the total greenhouse gas emissions in the US, nearly one-fifth of agriculture’s total emissions. She wondered if an alternative existed.

"We had previously tried offering a non-dairy shake, but it wasn't popular among our guests — they continued to order regular shakes," she said. "I knew that to reduce our impact, we needed to find a supplier who could provide dairy milk with the same quality but with a lower environmental footprint."

Blumenthal found that supplier in Neutral, the first certified carbon neutral food company in the US. Shake Shack tested using Neutral's milk in two Pacific Northwest locations. Positive feedback led the company to expand its partnership to more than 90 restaurants across the country — reducing its carbon emissions by hundreds of metric tons in the process — the equivalent of nearly one million miles driven in a conventional gas-powered vehicle. 

The Future of (Sustainable) Farming 

Blumenthal's work spans all aspects of Shake Shack's business. She views her job as building a sustainable operation from sourcing to selling. A question that constantly weighs on her is how the growing US population will be fed if the number of farms responsible for producing food continues to disappear.

The United States lost more than 140,000 family farms between 2017-2022, according to data from the US Department of Agriculture. That's more than 75 farms per day.

"Since everything we offer depends on agricultural outputs and the farmers who produce our food, future proofing our business to support the next generation of farmers and sustainable farming practices is a critical challenge I address," Blumenthal said. "I've helped Shake Shack strengthen relationships with farmers practicing regenerative agriculture, enabling us to continue offering our guests their favorite items while minimizing our environmental impact."

Blumenthal was recently in Iowa to announce the first recipients of Shake Shack's Regenerative Agriculture Grant. The grants, part of Niman Ranch's Next Generation Foundation, support independent family farms dedicated to sustainable and humane animal raising practices.  

A Differentiated Program 

Blumenthal's interest in sustainability dates back to her active involvement in her elementary school's recycling club. After college, she spent five years at global communications consultancy firm Ketchum, where she got involved with a variety of social impact projects. She ultimately realized she wanted to focus on sustainability full time.

To do that, she turned to Northwestern's Master of Science in Energy and Sustainability (MSES) program. MSES is jointly offered by Northwestern Engineering and the Paula M. Trienens Institute for Sustainability and Energy.

"Knowing that I wanted to pursue a career in corporate sustainability, I appreciated that the MSES program offered the opportunity to learn from professionals currently working in the field," she said. "While you could spend years studying sustainability, this program offered a comprehensive overview of various areas, facilitating a smooth transition back into the professional world."

Blumenthal appreciated taking classes focused on food and agriculture on top of foundational courses in sustainability and energy.

"The MSES program requires you to explore all facets of sustainability, even those you might not foresee pursuing in your career," she said. "Many people are interested in transitioning to sustainability. I believe the MSES program was a key differentiator on my resume."

Effecting Change — Now and in the Future 

Now at Shake Shack, she's spreading her sustainability message as far as possible. Blumenthal launched an internal sustainability committee at the company and also holds the company's suppliers accountable for their own sustainability practices. It's a job she prides herself on — and one she thinks will only become more important in the future.

"When it comes to sustainability, I believe the food and agriculture space will only continue to grow in importance," she said. "Historically, sustainability was often associated with renewable energy and electric vehicles, but now people are also considering agriculture and the impact their diet can have on reducing their environmental footprint. I'm helping to foster a culture of sustainability at Shake Shack and beyond."