We are pleased to offer video sessions of the 2020 Menus of Change: Virtual Series! Please feel free to share the link and discuss what you've learned on social media using #CIAMOC.
Scroll down to view videos from a previous weekly series, or watch a playlist of all 2020 Menus of Change videos here.
2020 Menus of Change: Virtual Series, Week 1: July 22
IA: Welcome and Introduction
Menus of Change: Rebuilding—and Reimagining—Our Industry
Lessons from the Pandemic: Our Health, Our Planet, Our Future
IA: Lessons from the Pandemic: Our Health, Our Planet, Our Future with Walter Willet
A1: The “Sustainable World Kitchen” Culinary Stage: Plant-Forward California
A2: Chefs as Changemakers: Taking Action in the Era of COVID-19 and Beyond
A3: Harvard Nutrition, Climate and Sustainability Roundtable: Getting the Big Picture in Focus
A4: Case Studies in Effective Change Management: Insights from the Full-Service Restaurant Sector
A5: Case Studies in Effective Change Management: Insights from the Noncommercial Foodservice Sectors
IB: On the Menu: Healthy, Protective Foods for our Immune System and More
2020 Menus of Change: Virtual Series, Week 2: July 29
IIA: Welcome and Introduction
Menus of Change and the Consumer: Connecting Pre- and Post-Coronavirus Trends
B1: The "Sustainable World Kitchen" Culinary Stage: Plant-Forward Mexico
B2: Plant-Forward Certification Initiative: Solutions for Industry Training and Talent Development
B3: The Mediterranean as a Model: Health, Sustainability and Food Culture
B4: Carbon Farming, Best Practices in Regenerative Agriculture, and How to Be Transparent about Your Sourcing and Agricultural Practices
B5: The Psychology of Consumer Decision-Making, Food Choice Architecture, and What Foodservice Leaders Can Learn to Drive Sales of Plant-Forward Menus
B6: Business Leadership Roundtable: The Year Ahead for Our Customers
Plant-Forward Culinary Innovation with Global and Regional Cuisines
IIB: Climate Action: How to Engage our Customers Around Climate Change Communication
2020 Menus of Change: Virtual Series, Week 3: August 5
Welcome and Introduction
General Session IIIA: Keynote Conversation, America’s Restaurant Industry: Strategies to Reclaim our Future
Towards Sustainable Food Systems: What We Are Learning from the Pandemic?
C1: The "Sustainable World Kitchen" Culinary Stage: Plant-Forward India
C2: Trending in Google Food: Balanced, Plant-Forward Innovation Across the Globe
C3: Purchasing through the Lens of Climate Change: Strategies and Best Practices
C4: Perception of the Post-Pandemic Consumer: Critical Shifts in Foodservice Hygiene and Hospitality Strategies
C5: Eating Our Way Out of the Climate Crisis: How Rethinking our Food System Can Balance the Biosphere
Special Presentation: Celebrating Protein Biodiversity
IIIB: The Supply Chain Disrupted: Reassessing in Light of the Pandemic, Climate Change and Planetary Health
2020 Menus of change: Virtual Series, week 4: August 12
IVA: Red Meat Reduction: The State of the Evidence, Sources of Confusion
D1: The "Sustainable World Kitchen" Culinary Stage: Plant-Forward Korea
D2: Carbohydrate Quality and Whole Grains: Towards Optimal Health and Delicious Eating
D3: More than Burgers: What's Coming Next in Plant-Based Food?
D4: Rethinking Meat, American Menus: How Do We Know What We Know?
D5: Chefs as Change Makers: How Should We Educate the Next Generation?
Sensory Evolution of Flavor and Taste
IVB: A "Tall Stack" of Opportunities: The Carbohydrate Flip
2020 Menus of Change: Virtual Series, week 5: August 19
Welcome and Introduction
General Session VA: Nudging the Industry, Nudging Ourselves: Leadership, Innovation, and the Policy Landscape
E1: The "Sustainable World Kitchen" Culinary Stage: Sweet Endings: The Dessert Flip, Three Pleasures, and Other Disruptions in the Pastry Kitchen
E2: Nudging the Industry, Nudging Ourselves: Discussion
E3: Advancing Healthy, Sustainable, Plant-Forward Menus in Healthcare Foodservice
E4: Menus of Change Principles in Action: Case Studies from the Menus of Change University Research Collaborative
E5: Healthy Kids Collaborative: K-12 Leadership in Healthy, Sustainable Culinary Innovations
Innovating Comfort Classics for a Plant-Based Menu
VB: Sectors as Catalysts for Change: From Fast-Casual to K-12 and University Foodservice
2020 Menus of Change: Virtual Series, Week 6: August 26
Welcome and Introduction
General Session VIA: Chefs and Restaurants in the Post-Pandemic World: Rethinking our Future, Leading for Change
F1: The "Sustainable World Kitchen" Culinary Stage: Food Waste Reduction and Recovery: Culinary Innovation, Business Insights and Practical Solutions
F2: Plant-Forward Greece: Culinary Strategies and Techniques
F3: The Business of Biodiversity: Getting it on Menus, Rooting it in Agriculture
F5: Cities and Communities Leading the Charge: Impacts of Sodium Reduction Strategies
VIB: Why Trust Science? Can We Afford the Change We Need? Crafting the Foundations of a Next-Generation Restaurant Industry