Leadership Summit Program Schedule

Menus of Change 2016 will take place at the CIA campus in Hyde Park, New York June 14 through 16. The SustainableBusiness Leadership Council met in October 2015 to review opportunities and options, challenges and changes for the food and foodservice industry and to begin planning the plan the 2016 program. The four topics they identified as most timely and impactful and that will provide the foundation for the 2016 conference are: 

  • Antibiotic Use in Food Production. We’ll provide an update on the science and policy developments, along with industry case studies and practical advice from experts on how foodservice operators can phase out antibiotic use in the supply chain.
  • Fish, Seafood, and Oceans. What are the new industry standards and how do we insure global supply-chain transparency? From a culinary perspective, what are the untapped opportunities for introducing diners to a greater variety of delicious preparations and types of seafood?
  • Plant-Forward Menus. Continuing to define the business case for plant-forward eating as it relates to climate and water, our speakers, guest chefs, and panelists will present strategies to reduce meat on menus—addressing the triple bottom line (people, planet, and profit) in innovative, craveable ways.
  • Investor Attitudes. What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies?

Over the few next months, we will update the this website with our lineup of outstanding speakers and session details.

The full schedule from 2015 is here. The 2016 program will also included informative general sessions, engaging panel discussions, and interactive breakout sessions.