Menus of Change Leadership Summit
The Business of Healthy, Sustainable, Delicious Food Choices
Now in its 14th year, Menus of Change® brings together influential leaders from across the food system, driving toward a healthier, more sustainable, and—most importantly—delicious food future for all. It is truly a think tank of great minds—and high-impact networking.
Who Should Attend?
Foodservice Executives and Operators
Chefs and Menu Professionals
Sustainability and Nutrition Leaders
Researchers and Public Health Professionals
Agricultural and NGO Leaders
Students and Emerging Professionals
The 2026 summit is sold out. Join our mailing list to be among the first to hear when registration opens for 2027.
Why Attend Menus of Change?
Learn From the Best in the Business
Hear from foodservice innovators already building profitable, health-forward operations in some of the most demanding environments in the industry.
Discover Science You Can Actually Use
Get the most current, science-backed insights on nutrition and sustainability, translated into practical strategies for your menu and your bottom line.
Find Your People
Build relationships with scientists, chefs, executives, and advocates who are shaping the future of food.
Come Ready to Work
Pressure-test new ideas through interactive workshops, expert-led culinary demonstrations and real-world business case studies.
New This Year
Each day of the conference will offer a deep dive into one specific area.
June 2
Opportunities in Blue Foods
Explore how blue and aquatic foods including kelp, sea vegetables, and sustainable species and how they can help unlock a more resilient future
June 3
Evolving Food Business Challenges
Help operators plan for the ever-changing business landscape, from rising costs to supply chain to supporting their workforce
June 4
The Emerging Role of AI in Foodservice
Examine the emerging role of AI in foodservice as a tool for sourcing transparency, efficiency, and storytelling, while underscoring the importance of human creativity and the irreplaceable role of chefs
2035: The Future of Food, Reimagined.
Hear how our featured presenters are helping to define the next decade of sustainability—and join us this June to be part of building it. Explore more of their thoughts.
“Our food system will be transformed to focus on food for people, rather than feed for animals and fuel for cars.”
- Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University
“By 2035, I hope we stop asking people to choose sustainability over deliciousness. The most sustainable food should be the most irresistible food—winning on flavor first, planetary benefit second. When regenerative agriculture consistently produces food that tastes demonstrably better, sustainability becomes a selfish choice, not a sacrifice. That's how we get everyone on board, not just the already-converted.”
- Mike Lee, Principal Futurist, The Future Market & Mise; Detroit, Michigan
“I hope that we reframe the conversation to be about intention rather than specific outcomes. By speaking in relatable, human terms, we shift sustainability from being a conversation about biological outcomes to being one about biographical outcomes. Given the current trajectory of our country, I hope by 2026, let alone 2035, that we have decided that we see our well being as intertwined with that of the broader populace.”
- Barton Seaver '01, Chef, Author, Sustainable Seafood Expert, Seafood that Matters
Don’t Miss a Beat
Get official summit announcements and fresh articles on food sourcing, health policy, and sustainable business practices delivered straight to your inbox.
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The most influential minds in food service will be here. Will you?
From blue foods innovations to AI in the kitchen, the next chapter of food culture is being written June 2–4. Spaces are limited—register today to ensure your organization has a seat at the table.
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