The 2016 Menus of Change Annual Report was released at the fourth annual Menus of Change leadership summit on June 14. It includes an analysis of issues at the convergence of public health, the environment, and the business of food, plus and updated Dashboard of how the food and foodservice industries have progressed—or not—since last year's report was issued.
The full 2016 report is available as a PDF or as a flip book. Individual issue briefs, case studies and surveys, and other resources--including infographics--are also available for easier reading and sharing. There is also an Executive Summary that includes the 2016 Dashboard, the Menus of Change Principles, and our vision.
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 along with the new Principles infographic (pictured above), which provide guidance for the foodservice industry, and the 2016 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.
For reference and information, you can find the 2013, 2014, and 2015 annual reports by clicking on the SUMMIT INFO tab above, then on SUMMIT MATERIALS from the drop-down menu.