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

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

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

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

  • 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)

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

  • 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)

  • 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)

  • Eric Rimm, ScD (Professor in the Department of Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Medicine-Brigham and Women's Hospital, Harvard Medical School)

  • Christina Roberto, PhD (Director, Penn’s Center for Food and Nutrition Policy Mitchell J. Blutt and Margo Krody Blutt Presidential Professor of Health Policy, Perelman School of Medicine)

  • Ramanan Laxminarayan, PhD (Founder and President of the One Health Trust, Senior Research Scholar at Princeton University, Affiliate Professor at the University of Washington, Senior Associate at the Johns Hopkins Bloomberg School of Public Health, and a Visiting Professor at the University of Strathclyde in Scotland)

  • Christopher Golden, PhD (Associate Professor of Nutrition and Planetary Health Nutrition, Harvard T.H. Chan School of Public Health; Director of Program on Nutrition and Planetary Health, Director of MPH Program in Nutrition, and Faculty Affiliate in the Department of Environmental Health and Global Health and Population, Harvard T.H. Chan School of Public Health)

  • Jen Massa, PhD (Lead Research Scientist in the Culinary Nutrition Group, Department of Nutrition, Harvard T.H. Chan School of Public Health)

  • Ned Spang, PhD (Associate Professor, UC Davis, Food Science and Technology; Director, Robert Mondavi Institute for Wine and Food Science; Faculty Lead, Food Loss and Waste Collaborative, UC Davis)

  • Jackie Bertoldo, DrPH, MPH, RDN (Founder, Eat Better by Design)

  • Rachel Gibson, PhD, BSc (Senior Lecturer and Food Living Laboratory Academic Lead, King’s College)

  • Mario Herrero, PhD, MSc (Professor; Cornell Atkinson Scholar; Nancy and Peter Meinig Family Investigator in the Life Sciences, Department of Global Development, Cornell University)

  • Matt Hayek, PhD (Assistant Professor, New York University in the Department of Environmental Studies; Affiliated Faculty, NYU Center for Data Science)

  • Kate Anderson, PhD (Director of the Food & Environment Program,Union of Concerned Scientists)

  • Raychel Santo, MSc (Senior Food and Climate Research Associate in the Land & Water Program, World Resources Institute)

Business Leadership Council (BLC) Members: