Menus of Change
National Leadership Summit
June 14-16, 2022 | Hyde park, ny
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 and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.
National Leadership Summit
Schedule
We will be holding our 2022 Menus of Change Summit as a three-day in person program at The Culinary Institute of America in Hyde Park, NY. Our tenth edition of this CIA leadership program will feature high-impact, interactive, and educational content from June 14-16.
presenters
Our 2022 summit will gather business leaders, scientists, chefs, and other food systems experts who will spark conversations about sustainability and personal wellness, and will arm you with strategies to accelerate the changes our industry, and planet, need to survive.
2021 webcast
Rewatch webcasts of all sessions from our three day virtual event—including all of the concurrent breakout sessions.
Plant-Forward Kitchen
The Plant-Forward Kitchen includes an evolving set of resources to advance plant-forward culinary strategies.
Resources
Plant-Forward by the numbers
A CIA-Harvard collaboration, this report aggregates health, environmental, consumer, and business data from just before the outbreak of COVID-19, and has all the data you’ll need to make the business case for building future menu directions in your organization around these imperatives.
Plant-Forward opportunity
Created in collaboration with the CIA, this 2021 report from Datassential builds on our Plant-Forward by the Numbers report, confirming that the macro trend of plant-forward and flexitarian eating are still very much alive and shaping consumer preferences now well into the pandemic.
six lessons from the pandemic
Critical lessons from the COVID-19 health crisis that can inspire how we think about the future of food and opportunities for the restaurant and foodservice industry.
“Compass Group chefs and Registered Dietitian Nutritionists have seen tremendous value in our participation in Menus of Change since the inception. We have been inspired to take action in all of our businesses to create environmentally friendly menu options that promote both personal and planetary well-being in a business savvy way.”
