Webcast

We are pleased to offer a live webcast of our 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.

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

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  • IA: Lessons from the Pandemic: Our Health, Our Planet, Our Future with Walter Willet

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  • A1: The “Sustainable World Kitchen” Culinary Stage: Plant-Forward California

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  • A2: Chefs as Changemakers: Taking Action in the Era of COVID-19 and Beyond

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  • A3: Harvard Nutrition, Climate and Sustainability Roundtable: Getting the Big Picture in Focus

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  • A4: Case Studies in Effective Change Management: Insights from the Full-Service Restaurant Sector

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  • A5: Case Studies in Effective Change Management: Insights from the Noncommercial Foodservice Sectors

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  • IB: On the Menu: Healthy, Protective Foods for our Immune System and More

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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

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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

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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?

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  • Breakout Session C1: The “Sustainable World Kitchen” Culinary Stage: Plant-Forward India

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  • Breakout Session C2: Trending in Google Food: Balanced, Plant-Forward Innovation Across the Globe

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  • Breakout Session C3: Purchasing through the Lens of Climate Change: Strategies and Best Practices

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  • Breakout Session C4: Perception of the Post-Pandemic Consumer: Critical Shifts in Foodservice Hygiene and Hospitality Strategies

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  • Breakout Session C5: Eating Our Way Out of the Climate Crisis: How Rethinking our Food System Can Balance the Biosphere

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  • Special Presentation: Celebrating Protein Biodiversity

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  • General Session IIIB: The Supply Chain Disrupted: Reassessing in Light of the Pandemic, Climate Change and Planetary Health

Menus of change: Virtual Series, week 4: August 12

  • 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

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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

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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

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  • Breakout Session E1: The “Sustainable World Kitchen” Culinary Stage: Sweet Endings: The Dessert Flip, Three Pleasures, and Other Disruptions in the Pastry Kitchen 

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  • Breakout Session E2: Nudging the Industry, Nudging Ourselves: Discussion

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  • Breakout Session E3: Advancing Healthy, Sustainable, Plant-Forward Menus in Healthcare Foodservice

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  • Breakout Session E4: Menus of Change Principles in Action: Case Studies from the Menus of Change University Research Collaborative

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  • Breakout Session E5: Healthy Kids Collaborative: K-12 Leadership in Healthy, Sustainable Culinary Innovations

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  • Innovating Comfort Classics for a Plant-Based Menu

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  • General Session VB: Sectors as Catalysts for Change: From Fast-Casual to K-12 and University Foodservice

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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

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  • Breakout Session F1: The “Sustainable World Kitchen” Culinary Stage: Food Waste Reduction and Recovery: Culinary Innovation, Business Insights and Practical Solutions

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  • Breakout Session F2: Plant-Forward Greece: Culinary Strategies and Techniques

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  • Breakout Session F3: The Business of Biodiversity: Getting it on Menus, Rooting it in Agriculture

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  • Breakout Session F4: Healthy Menus R&D Collaborative: High-Volume Culinary Innovations in an Uncertain Future

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  • Breakout Session F5: Cities and Communities Leading the Charge: Impacts of Sodium Reduction Strategies

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  • General Session VIB: Why Trust Science? Can We Afford the Change We Need? Crafting the Foundations of a Next-Generation Restaurant Industry