The Menus of Change Initiative
What if America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts, food store executives, and policy makers worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns, including:
- Obesity, diabetes, and healthcare costs
- The sourcing and production of our food
- How to feed an additional two billion people in coming years as our 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 and Harvard School of Public Health, Department of Nutrition, that examines these key issues. Launched in 2012, the goal of the initiative is to create a world-class structure of collaboration between leaders in nutrition research and public health, the environmental sciences and sustainability, the culinary arts, business, and management.
Within this site, you will find our vision for foodservice innovation and a list of principles that provide guidance
on how to meet growing consumer expectations. We also have Protein Plays, a booklet that reviews the importance of reducing the amount of red meat on
menus and provides information about placing a greater emphasis on healthy, plant-based foods. Additional insights on our progress as we navigate toward the future of food are included in monthly updates.
The 2014 summit conculded on June 11, and you can find the final program schedule here. The 2015 summit will take place June 17-19 at the CIA in Hyde Park, New York. More details about this program and the main issues to be discussed will be posted soon.
We hope you will
join us on our journey.
June 17-19, 2015
Hyde Park, NY
Annual Conference Information
What is the future of food in three to five years? In 10 or 20 years? And how might the business of food need to change to stay competitive? Please review the overview of Menus of Change and join us at the leadership summit next June to join the discussion. To receive regular updates, add your name to the subscription list.
Menus of Change 2014 Wrap-up
Participants at the second
annual Menus of Change national leadership summit explored the future of the foodservice
industry and culinary profession at a time when their industry is being shaped by concerns about obesity
and health care costs, increasing consumer interest how food is produced, and the growing costs of climate change and drought.
Read more . . .
Menus of Change Annual Report
Read the CIA-Harvard 2014 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 . . . Read more . . .