• Culinary Institute of America
  • Harvard

Week 2: July 29 Summit

Find resources from the July 29, 2020 Menus of Change: Virtual Summit below and on the right side panel.

Presentations and recipes are password-protected for summit attendees only. An email with the password was sent out to attendees prior to the virtual summit. If you have misplaced your password, please contact us at info@menusofchange.org. Your attendance will be verified and the password resent.

Watch videos from the Menus of Change: Virtual Series, week 2:

  • IIA: Welcome and Introduction
  • Menus of Change and the Consumer: Connecting Pre- and Post-Coronavirus Trends

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  • B1: The “Sustainable World Kitchen” Culinary Stage: Plant-Forward Mexico

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  • B2: Plant-Forward Certification Initiative: Solutions for Industry Training and Talent Development

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  • B3: The Mediterranean as a Model: Health, Sustainability, and Food Culture

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  • B4: Carbon Farming, Best Practices in Regenerative Agriculture, and How to Be Transparent about Your Sourcing and Agricultural Practices

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  • B5: The Psychology of Consumer Decision-Making, Food Choice Architecture, and What Foodservice Leaders Can Learn to Drive Sales of Plant-Forward Menus

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  • B6: Business Leadership Roundtable: The Year Ahead for Our Customers

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  • Plant-Forward Culinary Innovation with Global and Regional Cuisines

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  • IIB: Climate Action: How to Engage Our Customers Around Climate Change Communication

Log in below to find PDF files of summit presentations. We welcome your use of this information for training or educational purposes. If you would like to reproduce any of the slides, please contact the author directly for permission.


Presentations

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