Menus of Change Presenters

Many of the nation’s top chefs and restaurant operators, nutrition researchers, sustainable business entrepreneurs, policy makers, and environmental experts have presented at Menus of Change since the first conference in 2013.

Please see below for the presenters confirmed thus far for the 2019 conference. More are joining the program every week, so stay tuned!

Eric Adams
Brooklyn Borough President (Brooklyn, NY)

Roee Adler
Global Head of WeWork Labs, SVP, WeWork (New York, NY)

Allison Aubrey
Food and Health Correspondent, NPR (Washington, DC)

Martin Breslin
Director of Culinary Operations, Harvard Dining (Cambridge, MA)

Sara Burnett
Vice President, Wellness and Food Policy, Panera Bread (St. Louis, MO)

Kathy Cacciola, MA
Vice President, Enterprise Sustainability, Aramark (Philadelphia, PA)

Jacquelyn Chi, MA
Director of Programs and Special Projects, The Culinary Institute of America (Napa, CA)

Anahita Dhondy
Chef Manager, Bombay Irani Cafe and Bar, SodabottleOpenerwala (Gurgaon, India)

Greg Drescher
Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America (Sacramento, CA)

Casey Gleason
VP of Food, sweetgreen (Culver City, CA)

Danielle Gould
Founder of Food+Tech Connect (Brooklyn, NY)

Marie Haga
Executive Director, Crop Trust (Bonn, Germany)

Chavanne Hanson, MPH, RD
Vice Chair, Menus of Change Business Leadership Council, and Food Choice Architecture and Nutrition Manager, Google Food (Mountain View, CA)

Erica Holland-Toll
Executive Chef of Stanford Flavor Lab; Chair of MCURC Chefs Committee (Stanford, CA)

Afya Ibomu
Chef, Author (Atlanta, GA)

Michael Kaufman, JD
Chair, Menus of Change Business Leadership Council; Partner, Astor Group; and Visiting Lecturer, Harvard Business School (Chappaqua, NY)

Brian Kaywork '02
Lecturing Instructor of American Bounty Restaurant, The Culinary Institute of America (Hyde Park, NY)

Mike Lee
Founder of The Future Market; Co-founder of Alpha Food Labs (Brooklyn, NY)

Denise Loga
Co-founder of Sustainable Food Academy and beyond & Co GmbH (Berlin, Germany)

Crista Martin
Director for Strategic Initiatives and Communications, Harvard University Dining Services (Cambridge, MA)

Miguel Angel Martinez Gonzalez, MD, MPH, PhD
Chair, Department of Preventive Medicine, University of Navarra (Pamplona, Spain)

Anne E. McBride, PhD
Deputy Director, Torribera Mediterranean Center (Barcelona, Spain)

Jehangir Mehta '95
Restaurateur (New York, NY)

Kristie Middleton
Author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time (Oakland, CA)

Ayr Muir
Founder and CEO, Clover Food Lab (Boston, MA)

Paul Newnham
Director of SDG2 Advocacy Hub (London, United Kingdom)

Sam Oches
Editorial Director of Food News Media/QSR (Chapel Hill, NC)

Marc Oshima, MBA
Board Co-Chair of Chefs Collaborative (Newark, NY)

Michael Sperling, PhD
VP of Academic Affairs, The Culinary Institute of America (Hyde Park, NY)

Rafi Taherian '95
Associate Vice President, Yale Hospitality (New Haven, CT)

Ken Toong
Executive Director of University of Massachusetts Auxiliary Enterprises (Amherst, MA)

Scott Uehlein '85
Vice President of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Susie Weintraub
EVP of Strategic Marketing and Business Excellence, Compass Group North America (Seattle, WA)

Walter Willett, MD, DrPH
Chair, Menus of Change Scientific and Technical Advisory Council; Professor of Epidemiology and Nutrition; Past Chairman, Department of Nutrition, Harvard T. H. Chan School of Public Health; and Professor of Medicine, Harvard Medical School (Boston, MA)

Ross Wilson, MBA, EdD
Executive Director of the Shah Family Foundation

Margo Wootan, DSc
Vice President for Nutrition at the Center for Science in the Public Interest (Washington, DC)