The 2017 Menus of Change Annual Report was released at the 5th annual Menus of Change leadership summit on June 20. The report includes an analysis of issues at the convergence of public health, the environment, and the business of food, and updated Dashboard of how the food and foodservice industries have progressed—or not—since last year's report was issued.
Developed in collaboration with leading scientists and business experts—the initiative's Scientific and Technical Advisory Council (chaired by Walter Willett, MD, DrPH of Harvard T.H. Chan School of Public Health) and Sustainable Business Leadership Council—the report provides groundbreaking, evidence-based strategies for foodservice executives. Two of the most important components of the report are its Principles of Healthy, Sustainable Menus, which provide guidance for the foodservice industry, and the 2017 Menus of Change State of the Plate Dashboard (pictured below), which provides a snapshot of the food industry's recent progress.
We will continue to research, review, and report on these important health and environmental issues, explore strategies, and offer promising solutions to food-linked environmental challenges, unacceptably high obesity and chronic disease rates, and other public health imperatives.