Join the Repurposed Solutions Competition
Organizations are invited to submit their most innovative beverage repurposing solutions—whether transforming surplus beverages into new recipes or creating beverages from repurposed ingredients. Finalists will be featured in a competition culminating at the Menus of Change Leadership Summit, June 2–4, at the Culinary Institute of America’s Hyde Park campus.
Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices
This ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health works to realize a long-term, practical vision integrating optimal nutrition, public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.
Schedule
The 2026 Menus of Change Leadership Summit is a 3-day program at The Culinary Institute of America in Hyde Park, NY on June 2-4, 2026. To get an idea of what to expect checkout the schedule from our 2025 summit!
Presenters
We gather business leaders, scientists, chefs, and other food systems experts to discuss sustainability and personal wellness. This summit will arm you with strategies to accelerate the changes our industry, and planet, need to survive.
Webcast
Watch videos of all General Sessions from our exceptional 2025 event.
Resources
2025 Plant-Forward opportunity
This year’s annual research report—compiled by The Culinary Institute of America, Datassential, Food for Climate League, and the Menus of Change University Research Collaborative—uncovers a wide range of actionable insights for foodservice operators. This year’s report also provides a cutting-edge menu concept test. Among the latest findings:
Comfort meets climate: Familiar favorites are the gateway to plant-forward dining.
Millennials and Gen Z diners express the most reservations about ordering plant-based foods at restaurants, yet they are also the most open to being convinced—and flavor, price, and presentation are factors that can flip the script.
Consumers overwhelmingly trust whole foods—nuts, legumes, and grains—over processed plant-based meat alternatives.
In 2025, nearly a quarter of the general population is actively limiting meat in their diet. Women, Boomers, and lower- to medium-income consumers are leading the charge.
OUR CULTURES, OUR MEALS:
Cooking for Planetary Health
Our Cultures, Our Meals: Cooking for Planetary Health brings the 2025 EAT-Lancet Commission Report—and its recommended Planetary Health Diet—to life through food and culture. A collaboration between EAT, Harvard T.H. Chan School of Public Health—Department of Nutrition, and the Culinary Institute of America, this photodocumentary project showcases plant-forward traditions from Greece and Vietnam. These vibrant, culturally rooted meals demonstrate how evidence-based dietary guidance translates into joyful, delicious, and accessible eating experiences—supporting both personal well-being and a sustainable planet. READ MORE >>
Plant-Forward Kitchen
The Plant-Forward Kitchen includes an evolving set of resources to advance plant-forward culinary strategies.