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.
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.
The Protein Flip: A Delicious Strategy for Change
The Protein Flip is a hybrid infographic/white paper that illustrates the urgency for “flipping” the role of protein on menus. It is based on a review of research by members of the Menus of Change Scientific and Technical Advisory Council and . . . Read more . . .
Rethink Dessert with the Menus of Change Principles
For those in the Menus of Change community, Walter Willett is a familiar figure . . . only a few people know about his unique habit as a restaurant patron: He often requests that a special dessert be made from just three simple ingredients . . . . Read more . . .
Menus of Change Annual Report
Read the 2016 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.