Who Should Attend?

• C-level executives, vice presidents, and others in senior management within the foodservice industry

• Food and beverage executives from independent restaurants, chain restaurants, and other volume foodservice operations including hotels, campus and corporate dining, and supermarket prepared foods

• Entrepreneurs and executives of start-ups in foodservice operations

• Venture capitalists working in foodservice sectors

• Chefs and menu decision-makers working within foodservice operations

• Leaders in research, nutrition, sustainability, and public health from government agencies and academia

• Leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues

Registration Types

Foodservice Operators, including chefs or foodservice professionals working for an independent or chain restaurant, a college or university dining program, a contract foodservice company, a hotel, cruise line, casino, resort, other foodservice operation, or for a supermarket or food/beverage retailer.

Consultants to the Foodservice Industry: If you are a consultant to any of the above foodservice sectors, we are pleased to offer a limited number of tickets for the program at a special consultant rate listed above. Please email si@culinary.edu for more information. Otherwise, we will be posting recordings of the general sessions to our website following the summit.

Students: We have a limited number of student registrations available at the discounted student rate listed above. To register as a student, you must be enrolled in a full-time degree program. If you are a student employed on a part-time basis, you must also meet the general registration eligibility requirements. To register under the student rate, select “Student” as your registration type.  A student email address is required in order to be approved under this discounted rate. Note: Students from the CIA’s New York campus—where the conference is held—may have opportunities to participate in the Summit through their classes. Details will be shared by faculty closer to the conference.

Other Categories:

If you work for a food or beverage manufacturer, association, and/or a supplier to the foodservice industry, please contact David Hattenbach (david.hattenbach@culinary.edu) for information on how you and your company can participate in Menus of Change as general registration is not open to manufacturer/supplier representatives. We have many opportunities for sponsorship, which we would love to discuss with your organization. We depend on the support of organizations that recognize the value of these activities for the advancement of our industry.

Members of the media should contact Amanda Secor (Amanda.secor@culinary.edu) for information about media coverage and potential credentials.

If you are unsure which category your organization falls into, please email si@culinary.edu for more information.