Issue Briefs

The Issue Briefs listed below are taken directly from the 2019 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.

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.

METHODOLOGY

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:

© 2019 The Culinary Institute of America and President and Fellows of Harvard College

WATER SUSTAINABILITY

Fri, August 02, 2019
Nearly half of global gross domestic product (GDP), more than half of the global population, and 40 percent of grain production could be at risk due to water stress by 2050.
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FISH, SEAFOOD, AND OCEANS

Fri, August 02, 2019
Globally, over three billion people depend on wild and farmed fish as a major source of protein. Nearly one in five—1.39 billion people—are vulnerable because they rely on inadequately managed wild fisheries.
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FRUIT AND VEGETABLE CONSUMPTION AND PRODUCTION

Fri, August 02, 2019
Increasing fruit and vegetable consumption is great for our health. The fruit and vegetable sectors have both been leaders in engaging environmentally aware consumers, with offerings that are certified organic,... read more
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PROTEIN CONSUMPTION AND PRODUCTION

Fri, August 02, 2019
The average American adult man consumes 75 percent more protein than is required; for American women, it’s 50 percent more.
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PORTION SIZE AND CALORIC INTAKE

Fri, August 02, 2019
The conventional approach to weight control is focused on calorie balance, with advice to “eat less, and move more.” 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, despite the simplicity of this advice.
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DIET QUALITY AND HEALTH

Fri, August 02, 2019
Dietary quality is an important determinant of weight gain and obesity, and a vast body of evidence shows that diet quality directly affects the risk of almost all important diseases independent of its effect on body weight.
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ANIMAL WELFARE AND AGRICULTURAL DRUG USE

Fri, August 02, 2019
Over the past year, concerns about farm animal welfare largely continued in the same vein as they had in the previous year, with standards enforced mostly through voluntary programs undertaken by industry and animal welfare organizations, rather than by government.
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LAND USE AND FARMING PRACTICES

Fri, August 02, 2019
Several questions arise when considering the relationships between food, land use, and farming practices. In particular, what foods are grown and raised, and in what amounts and proportions?
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LOCAL AND REGIONAL FOOD SYSTEMS

Fri, August 02, 2019
What started as a mostly fine-dining movement has become customary for restaurants and foodservice operations of all sorts, styles, and volumes across the country, from large cities to small towns.
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CHANGES IN FOOD INDUSTRY INVESTOR STANDARDS

Fri, August 02, 2019
The U.S. economy continued to strengthen over the past year, as consumers, businesses, and investors enjoyed low unemployment, growth in gross domestic product (GDP), and, for the most part, a strong stock market.
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SUPPLY CHAIN RESILIENCY AND TRANSPARENCY

Fri, August 02, 2019
In the past year, we saw many issues with foodborne illnesses and a large number of food recalls due to confirmed or probable pathogen or allergen contamination.
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