The Menus of Change Initiative
What if leaders in the culinary arts, business, public health, and environmental sciences all worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns? Among others, concerns such as:
- Obesity, diabetes, and healthcare costs
- The sourcing and production of our food
- The challenge of feeding an additional two billion people by 2050, as global resources decline
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Launched in 2012, the initiative aims to create a world-class network of collaboration among America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts, foodservice executives, and policy makers.
As the capstone of our initiative, we host an annual leadership
summit. You can view the webcast from the 2015 program here and access the annual report, issue briefs, and more by selecting the Summit Info tab or the News and Insights tab above. You can also find reports and presentations from first three summits by selecting Archives from the drop-down menu.
A general indication of topics for the 2016 program is available here and will be updated as presenters and sessions are confirmed. We hope you will join us in person June 14-16, 2016. Registration details are here.
On this site, you will also find our vision
for foodservice innovation and a list of principles
that provide guidance on how to translate key issues to meet growing consumer
expectations. Through our monthly editorial updates, we share insights on
our progress as we work to shape a better future of food. Click the "Send Me Updates" button on that page to subscribe.
meet the goals outlined in the Menus of
Change Annual Report, we must bring together diverse sectors that don’t
often connect but are all involved with issues surrounding health, wellness,
sustainability, foodservice, and food sourcing. We hope you can join us in
June. Read more . . .
Plant-Centric Menus on Best Restaurant Lists
heirloom tomato season evolves into root vegetable time, we celebrate the
vegetable-filled menus at some of the restaurants Bon Appétit includes on their annual “Hot 10” list. Read more . . .
Menus of Change Annual Report
Read the 2015 Menus of Change Annual Report for
insights into and analysis of issues that relate to the future success and
sustainability of the food and foodservice industries at the convergence of
public health, the environment, and the business of food.