The Issue Briefs listed below are taken directly from the 2017 Menus of Change Annual Report so they are easier for you to study and share. Share these issues on Twitter using the buttons below, to help spread the information from the report to your followers.
Our State-of-the-Plate Dashboard summarizes the Issue Briefs and is the centerpiece of Menus of Change. It provides a concise analysis of
the 16 issues that sit at the intersection of public health, the environment, and
the business of food.
These briefs synthesize the latest health and
environmental data to provide a clear picture of the industry’s challenges and
opportunities, as well as practical next steps for foodservice operations. The
report also assigns each issue a score that rates the industry’s efforts in
these critical areas.
The scores were developed based on the expert opinions of
the Menus of Change Scientific and Technical Advisory Council, who considered
new research findings and trend data as well as innovations and change in
business practices and policies, and were reviewed by members of the Menus of Change Sustainable Business Leadership
Council to ensure they reflected new industry initiatives and practices.
The key for the scores is in the sidebar at right. To read the full brief, simply click on the title. To download a PDF of any of them, click on the link at the top of each article. The copyright for all Issue Briefs is the following:
© 2017 The Culinary Institute of America and President and
Fellows of Harvard College
Wed, September 06, 2017
The foodservice industry is transforming rapidly to meet consumer demand for healthy, transparent, and convenient food.
Tue, September 05, 2017
In 2016, there was a series of advances in making the food supply more transparent, yet also reminders that our food supply is still subject to contamination and wide-scale fraud and misrepresentation.
Mon, September 04, 2017
Investors place significant and growing weight on the health and sustainability profiles of food companies when calculating company value.
Sun, September 03, 2017
While 2016 was not the most groundbreaking year on record for the U.S. restaurant industry, it was one that saw innovative concepts and casual, eclectic menus emerge out of both a desire for fun and economic constraints.
Sat, September 02, 2017
Contradictory headlines about nutrition continue unabated. Inconsistent claims abound about the health versus risk of sodium, saturated fat, sugar, carbohydrates, meat, GMO foods, and organic foods. It can be hard not to become skeptical . . .
Fri, September 01, 2017
The farm-to-table movement leapt into the mainstream in the early 2000s, as food activists around the country strove to develop strong connections between restaurants and local farming communities. Consumers are... read more
Thu, August 31, 2017
One hundred years ago the country and the planet had fewer people, eating less meat, in smaller portions. The demand for meat, dairy, and eggs was met by an agricultural system built of many more farms and ranches that were smaller than those that predominate livestock agriculture today.
Wed, August 30, 2017
It seems to make so much sense. If you want to lose weight, simply “eat less, and move more.” This advice has been proffered by government, by professional societies, and at the doctor’s office. Yet an astoundingly small proportion of people with excessive weight (more than two thirds of the U.S. adult population) can maintain significant weight loss over the long term.
Tue, August 29, 2017
While finding new ways to use local and heirloom varieties of produce continues to be among the top trends for America’s chefs, the great hopes for increased fruit and vegetable consumption and production are not yet being realized.
Mon, August 28, 2017
The average American over age 20 consumes between 48 percent and 76 percent more protein than is recommended, for women and men respectively.
Sun, August 27, 2017
The past year has brought a number of high points regarding seafood, but the overall level of improvement has stalled mainly from issues surrounding traceability.
Sat, August 26, 2017
Climate change is a growing threat to the U.S. food system. It threatens the ability of all Americans to obtain high quality, nutritious food on a consistent basis and in adequate quantities year round.
Fri, August 25, 2017
In 2016, the United Nations, in its latest World Water Development Report, highlighted the link between sustainable management of water resources and employment. Globally, three out of four jobs are water-dependent.
Thu, August 24, 2017
At the 69th World Health Assembly in Geneva last spring, World Health Organization (WHO) director general Margaret Chan warned of the three “slo mo” disasters confronting global public health: antibiotic resistance, climate change, and non-communicable disease.
Wed, August 23, 2017
The standard business model for scratch cooking
with high-quality ingredients involves passing on the
costs to the diner by marking up the price of the item
to compensate. But at... read more
Tue, August 22, 2017
It is uncommon for medical, culinary, and food industry communities to share data, skills, questions, and ideas, or partner in efforts to diminish rates of obesity, diabetes, and other diet-related health problems.
Mon, August 21, 2017
Is there a balance between U.S. agricultural production and American dietary pattern needs? Are we nurturing our land in a way that restores and regenerates our natural resource base while nurturing our bodies through healthy dietary patterns?