• Culinary Institute of America
  • Harvard

Week 4: August 12 Summit

Find resources from the August 12, 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 4:

  • General Session IVA: Red Meat Reduction: The State of the Evidence, Sources of Confusion

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  • Breakout Session D1: The “Sustainable World Kitchen” Culinary Stage: Plant-Forward Korea

  • Making Kim Chi with Chef Hooni Kim of Hanjan and Danji

  • Korean Mung Bean Pancakes with Chef Polly Sang of Pinterest

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  • Breakout Session D2: Carbohydrate Quality and Whole Grains: Towards Optimal Health and Delicious Eating

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  • Breakout Session D3: More than Burgers: What's Coming Next in Plant-Based Food?

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  • Breakout Session D4: Rethinking Meat, American Menus: How Do We Know What We Know?

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  • Breakout Session D5: Chefs as Change Makers: How Should We Educate the Next Generation?

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  • Sensory Evolution of Flavor and Taste

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  • General Session IVB: A “Tall Stack” of Opportunities: The Carbohydrate Flip

Presentations

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