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 School of Public Health—Department of Nutrition 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 in 2015 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, and register now.
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.
Annual Conference Information
What will the food landscape look
like in three to five years? In 10 or 20 years? And how might the business of
food need to change to stay competitive? Find out more about the Menus of Change summit, and join us at
the leadership summit next June to contribute to the conversation. Subscribe to receive
regular updates by clicking on the green "send me updates" button below.
December update: Top on the Menu in 2015
What are the key issues for chefs and foodservice executives
in the year ahead? What are the most significant risks over the coming months? And where are the best opportunities to succeed in the business of serving
healthy, sustainable, and delicious food? Read more . . .