What if leaders in the culinary arts, business, public health, and environmental sciences all worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns? Among others, concerns such as:
- Obesity, diabetes, and healthcare costs
- The sourcing and production of our food
- The challenge of feeding an additional two billion people by 2050, as global resources decline
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Launched in 2012, the initiative aims to create a world-class network of collaboration among America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts, foodservice executives, and policy makers.
As the capstone of our initiative, we host an annual leadership summit. You can view the webcast from the 2015 program here and access the annual report, issue briefs, and more by selecting the Summit Info tab or the News and Insights tab above. You can find reports and presentations from the past three years by selecting Archives from the drop-down menu.
We hope you will join us in person for the fourth summit that will take place June 14-16, 2016. Registration details are here.
On this site, you will also find our vision for foodservice innovation and alist of principles that provide guidance on how to translate key issues to meet growing consumer expectations. Through our monthly editorial updates, we share insights on our progress as we work to shape a better future of food. Click the "Send Me Updates" button on that page to subscribe.
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