The Scientific and Technical Advisory Council is a group of academic leaders with expertise in nutrition, public health, agriculture, and the environment. These professionals contribute to The Culinary Institute of America’s Menus of Change initiative by reviewing data and determining the best science-based guidance for culinary professionals trying to provide flavorful foods and beverages that promote environmental stewardship, health and wellness, and business success. Click on a name below to read that expert’s biography.

Walter Willett, MD, DrPH
Chair of Menus of Change Scientific and Technical Advisory Council, Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health, Professor of Medicine at Harvard Medical School (Boston, MA)

Lawrence Appel, MD, MPH
Professor of Medicine at Johns Hopkins University School of Medicine (Baltimore, MD)

Lilian Cheung, DSc, RD
Director of Health Promotion and Communication, Editorial Director of Nutrition Source at the Harvard School of Public Health—Department of Nutrition (Boston, MA)

David M. Eisenberg, MD
Associate Professor of Nutrition at the Harvard School of Public Health; Executive Vice President for Health, Education and Research at the Samueli Institute (Boston, MA)

Christopher Gardner, PhD
Professor of Medicine at Stanford University, Director of the Nutrition Studies Group and the Postdoctoral Research Fellow Training Program at Stanford Prevention Research Center (Palo Alto, CA)

Andrew Hargadon, PhD
Charles J. Soderquist Chair in Entrepreneurship and Professor of Technology Management at the Graduate School of Management at UC Davis, Senior Fellow at the Kauffman Foundation (Davis, CA)

Thomas Harter, PhD
Cooperative Extension Specialist; Department of Land, Air, and Water Resources; University of Califormia, Davis (Davis, CA)

Marty Heller, PhD
Senior Research Specialist, Center for Sustainable Systems (Ann Arbor, MI)

Frank Hu, MD, PhD
Professor of Nutrition and Epidemiology and co-director of the obesity epidemiology and prevention program at the Harvard School of Public Health, Professor of Medicine at the Harvard Medical School and Brigham and Women’s Hospital (Boston, MA)

Betty Izumi, PhD, MPH, RD
Assistant Professor in the School of Community Health at Portland State University (Portland, OR)

Greg Keoleian, PhD
Professor and Co-Director at the Center for Sustainable Systems, University of Michigan (Ann Arbor, MI)

Robert Lawrence, MD
Center for a Livable Future Professor; Professor of Environmental Health Sciences, Health Policy, and International Health at Johns Hopkins Bloomberg School of Public Health; Professor of Medicine at Johns Hopkins School of Medicine (Baltimore, MD)

David S. Ludwig, MD, PhD
Pediatrician and Researcher at Children’s Hospital, Professor of Pediatrics at Harvard Medical School, and Professor of Nutrition at Harvard School of Public Health (Boston, MA)

Ellen M. Markman, PhD
Lewis M. Terman Professor of Psychology and Senior Associate Dean for the Social Sciences, Stanford University (Stanford, CA)

Eric Rimm, ScD
Associate Professor, Epidemology and Nutrition, Harvard School of Public Health and Harvard Medical School; Director of the Program in Cardiovascular Epidemiology (Boston, MA)

Steven W. Running, PhD
Regents Professor of Ecology and Director of Numerical Terradynamics Simulation Group, University of Montana (Missoula, MT)

Frank M. Sacks, MD
Professor of Cardiovascular Disease Prevention at Harvard School of Public Health—Department of Nutrition, Senior Attending Physician at Brigham and Women’s Hospital, Professor of Medicine at Harvard Medical School (Boston, MA)

Barton Seaver
Director of the Healthy & Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health (Cambridge, MA)

Russell Walker, PhD
Associate Director of the Zell Center for Risk Research, Clinical Associate Professor of Managerial Economics and Decision Sciences at the Kellogg School of Management at Northwestern University (Highland, IL)

Parke Wilde, PhD
Associate Professor at the Friedman School of Nutrition, Tufts University (Boston, MA)