Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of flavor and culinary insight, nutrition science and public health, and environmental sustainability. To sort through the data and provide compelling, evidence-based guidance, and to inspire effective business strategy and entrepreneurship, two advisory councils have been assembled.

The Scientific and Technical Advisory Council (STAC) is a group of academic leaders with expertise in nutrition, public health, agriculture, and the environment. These professionals contribute to the MOC initiative by reviewing data and determining the best science-based guidance for culinary professionals trying to provide flavorful foods and beverages that promote environmental stewardship, health and wellness, and business success. The Business Leadership Council (BLC) is a group of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators working to inform, support, and confront issues that are surrounding the food industry today. We draw on the wide range of expertise within these two advisory councils to shape our annual leadership summit, our year-round resources and insights, and the future of the Menus of Change initiative at large.

 Scientific and Technical Advisory Council (STAC) Members

  • (Chair) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)

  • Lilian Cheung, ScD, RD (Lecturer; Director of Health Promotion & Communication; Director of Mindfulness Research & Practice, Harvard T.H. Chan School of Public Health—Department of Nutrition)

  • Marcia DeLonge, PhD (Program Director, High Tide Foundation)

  • Christopher Gardner, PhD (Rehnborg Farquhar Professor of Medicine, Stanford University; Director of Nutrition Studies Research Group, Stanford Prevention Research Center)

  • Line Gordon, PhD (Director, Stockholm Resilience Centre)

  • Jean-Xavier Guinard, PhD (Professor of Sensory Science, University of California, Davis)

  • Thomas Harter, PhD (Nora S. Gustavsson Endowed Professorship in Water Resources, University of California, Davis)

  • Marty Heller, PhD (North American representative, Blonk Consultants)

  • Frank Hu, MD, PhD (Chair, Department of Nutrition; Fredrick J. Stare Professor of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health)

  • Brent Kim, MHS (Research Program Manager, Johns Hopkins Center for a Livable Future)

  • Kristin Kleisner, PhD (Associate Vice President and Lead Senior Scientist, Oceans Science, Environmental Defense Fund)

  • David Ludwig, MD, PhD (Endocrinologist and researcher, Boston’s Children Hospital; Professor of Pediatrics, Harvard Medical School; Professor of Nutrition, Harvard T.H. Chan School of Public Health)

  • Jerry Mande, MPH (CEO, Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health)

  • Ellen Markman, PhD (Lewis M. Terman Professor of Psychology, Stanford University)

  • Becky Ramsing, MPH, RDN (Senior Program Officer, Johns Hopkins Center for a Livable Future)

  • Russell Walker, PhD, MBA (Associate Teaching Professor of Marketing, Foster School of Business, University of Washington)

  • Parke Wilde, PhD (Professor, Friedman School of Nutrition Science and Policy, Tufts University)

Business Leadership Council (BLC) Members: