June 2-4, 2026 | HYDE PARK, NY
The 2026 summit is sold out. Join our mailing list to be among the first to hear when registration opens for 2027.
Program Overview: What to Expect
Day 1 (June 2)
Opportunities in Blue Foods
Sourcing and culinary innovations with sea vegetables, seafood, and freshwater blue foods.
Day 2 (June 3)
Evolving Food Business Challenges
Science-informed strategies to alleviate business stressors in high-volume foodservice environments.
Day 3 (June 4)
The Emerging Role of AI in Foodservice
How to use AI ethically and without losing the essential human creativity and chef expertise.
Over the last 14 years, Menus of Change, jointly led by The Culinary Institute of America and Harvard T.H. Chan School of Public Health—Department of Nutrition, has shifted the way chefs and foodservice professionals’ approach public health, environmental stewardship, and social responsibility.
Session Types:
Science-Backed Research Presentations
Culinary Demonstrations
Interactive Workshops
Business Case Studies
Networking
In addition to high impact general sessions, attendees have an opportunity to participate in a variety of in-depth breakout sessions to see Menus of Change principles in action and to exchange questions and insights with general session speakers and fellow attendees.
From Scientists to Chefs: Who You’ll Meet at Menus of Change 2026
The 2026 Menus of Change Leadership Summit features over 60 presenters, including nutrition and environmental scientists, consumer insight experts, chefs and culinary entrepreneurs, CIA faculty, business leaders and investment analysts, industry sector innovators, and other food systems changemakers. The topics addressed are critically relevant to chefs and operators working to secure the financial viability of their restaurants and foodservice operations while also advancing healthy, sustainable, delicious foods and menus.
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