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. The 2015 summit concluded on June 19. You can view the webcast 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 2013 and 2014 by selecting Archives from the drop-down menu.
Through our monthly editorial updates, we share insights on our progress as we work to shape a better future of food.
We hope you will follow us on our journey and join us June 14-16, 2016 for the fourth summit on our Hyde Park, NY campus. Registration will open in the fall.
and vegetables provide fiber, vitamins, minerals, and phytochemicals,
and displace less healthy food options in the diet. Yet, Americans’
consumption of fruits and vegetables falls very short of
recommendations. Read more . . .
The Vegetable Casanovas
Yale Dining's Director of Culinary Excellence Ron DeSantis, CMC, has launched a campaign to encourage students to eat more vegetables: "More This, Less That." 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.