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 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. As the capstone of our initiative, we host an annual leadership summit, and this year, it will take place June 17-19 at the CIA’s campus in Hyde Park, New York. Please see the Summit Info page for more details, including the full 2015 program schedule. You can register here.
The 2014 summit took place June 9-11 in Cambridge, Massachusetts; take a look at last year’s program and PowerPoint presentations.
We invite you to read our 2014 Menus of Change Annual Report: Charting the Future of Food & the Foodservice Industry. We also offer a variety of resources, including Protein Plays: Foodservice Strategies for Our Future, a guide that provides culinary and menu strategies for what we consider the single most important contribution the foodservice industry can make toward environmental sustainability: reducing the amount of red meat on menus as part of a larger movement that emphasizes healthy, plant-based foods.
Through our monthly editorial updates, we are pleased to share insights on our progress as we work to shape a better future of food.
We hope you will join us on our journey.
Conference Information and 2015 Program Schedule
What will the food landscape look
like in 5, 10, 20 years? How might the business of
food need to change to stay competitive? Learn more about Menus of Change, review the 2015 program schedule, and register for the June summit to contribute to the conversation. Read more . . .
New Year’s Amuse Bouche: A Taste of What’s ahead for 2015
The arrival of each new year is regularly
accompanied by a host of Top 10 lists recounting the year that was. The National Restaurant Association (NRA)’s offers
instead an appetizing look at the top food trends for the year ahead . . . Read more . . .