Please find a selection of videos from the 2025 Menus of Change conference below, thanks to the generous support of our webcast sponsors. Please click on the tool icon in the lower right corner on the video player screen and click “cc” to watch any of the videos with closed captions.
Welcome & Opening Remarks
Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs and Research, CIA)
Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)
Opening Keynote: A World View on Leading Change: Crafting Strategy and Leveraging Opportunities
Michiel Bakker (President, The Culinary Institute of America)
General Session I: On Leading Change: Leadership Skills to Drive Incremental Progress at any Level
Danielle Nierenberg (President, Food Tank)
Ann Cooper ’79 (Founder, Chef Ann Foundation)
Jeff Steelman (Head Chef and Vice President of Culinary, HMS Host)
Fariyal Abdullahi ’14 (Executive Chef, Hav & Mar)
Santana Diaz (Director of Culinary Operations and Innovation, Executive Chef, UC Davis Health)
Missy Schaaphok (Director of Global Food Innovation, Sustainability, and Regulatory, Taco Bell)
Amy Keister (Global Director of Sustainability, Compass Group)
General Session II – Part 1: Policymakers Reshaping Menus in Collaboration with Foodservice
Tariq Sheriff, MPH (Business and Development Strategy Manager, Government of the District of Columbia)
Neeti Jain (Strategic Partnerships Advisor, NYC Mayor’s Office of Food Policy)
Nelson Quiles ‘06 (Senior Director of Policy, Partnerships and Communication, New York City Public Schools Office of Food and Nutrition Services)
Philip DeMaiolo (Corporate Chef/ Senior Manager Culinary Development, Sodexo, Health & Hospital)
Mary McCarthy (VP of Sustainability, Levy Restaurants)
General Session II – Part 2: Policy: Federal Advocacy and Resources for Collaboration with Foodservice
Presentation on City and Federal Level Advocacy Opportunities and Climate Change Resources for Restaurants and Foodservice
Anne E. McBride, PhD (Vice President of Impact, James Beard Foundation)
General Session III – Part 1: Supporting and Expanding Ethical, Values-Based Sourcing of Animal Proteins
Raychel Santo (Senior Food and Climate Research Associate, World Resources Institute)
Ramanan Laxminarayan (Founder and President, One Health Trust; Senior Research Scholar, Princeton University)
Julia Johnson (Head of Food Business, Compassion in World Farming)
Mike Charles (Founder and CEO, La Belle Patrimoine)
Hamzah Abu-Ragheb (Director of Sustainable Sourcing, Aramark)
General Session General Session III – Part 2 Using Your Power to Build Ethical Supply Chains
Tambra Raye Stevenson (Founder and CEO of WANDA (Women Advancing Nutrition, Dietetics, and Agriculture)
Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)
Christa Essig, MPH (Key Account Manager, World Business Council for Sustainable Development (WBCSD)
Jackie Bertoldo, DrPH, MPH, RDN (Founder and Principal, Eat Better by Design)
General Session General Session V – CIA Faculty and Alums on System-Level Change
Jen Clarke (Senior Director, School of Graduate Studies)
Mary Purdy, MS, RDN (Managing Director, Nutrient Density Alliance; Adjunct Faculty, CIA Online Master’s in Sustainable Food Systems)
JB Douglas ‘24 (Marketing and Communications Manager, Zero Foodprint)
Christine Migton ’20 (Produce Specialist, US Foods)
General Session VI - Culinary and Business Strategies for a New Food Culture
Sara Schwartz (Strategy and Insights Lead – Food and Beverage, Google)
Scott Uehlein (VP of Culinary, Panera Bread)
General Session VII - Serving Up Powerful Plants: New Consumer Insights and Research
Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Lead, Google)
Eve Turow-Paul (Founder and Executive Director, Food for Climate League)
Paul Newnham (CEO, SDG2 Advocacy Hub, Chef’s Manifesto)
Huy Do (Research and Insights Manager, Datassential)
Christopher Gardner, PhD (Rehnborg Farquhar Professor of Medicine, Stanford University; Director of (SPRC) Nutrition Studies Group, Stanford University)
General Session VIII - Supporting, Empowering and Training the Food Workforce for Better Business Outcomes
Sandhya Mahadevan (Fellow, Good Jobs Institute)
Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation)
Lou Piuggi ’83 (VP of Culinary, Food & Beverage, Delaware North)
Anna Threadcraft (Food Policy Strategy and Development, Wellness Nutrition Manager, Delta Air Lines)
Florence Simpson (Deputy Director of Food Services, LA Unified School District)
General Session IX - Value, Affordability, and the Celebration of the Food Experience: Enabling Equitable MOC-Aligned Food Options in the Private and Public Sector
Sam Oches (Editorial Director, Informa Foodservice)
Scott Davis (Chief Concept Officer, Noodles & Co)
Daniel Patino (Co-Founder and Executive Chef, Salad & Go)
Jocelyn Dubin, MS, RDN (Lead Public Health Nutritionist, County of Santa Clara Public Health Department)
General Session X – Before & After the Menu: Repurposing and Innovative Food Waste Solutions to Meet Triple Bottom Line Business Goals
Sara Burnett (Executive Director, ReFED)
Matthew Ward ’99 (Executive Chef of Residential Dining, University of North Texas)
Ghislaine Challamel (Senior Advisor, Stanford Food Institute)
We are able to offer this free webcast thanks to the generous support of our webcast sponsors:
