Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices

Navigating the convergence of nutrition and public health, environmental and social imperatives, the culinary arts, and innovation within the business of American foodservice

May 02, 2013, 15:04 ET from The Culinary Institute of America

HYDE PARK, N.Y., May 2, 2013 /PRNewswire-USNewswire/ -- What if America's most talented chefs, retail food store executives, nutrition and environmental scientists, farm and fisheries experts, and entrepreneurs worked together to develop business-friendly solutions for a changing foodservice industry? The first annual Menus of Change leadership summit, co-presented by The Culinary Institute of America and Harvard School of Public Health, will answer this question—and more—on June 10–12 in Cambridge, MA. The conference will help the $660 billion foodservice industry navigate an increasingly complex world of shifting consumer values and demands, public health imperatives, escalating food costs, and looming environmental challenges.

Presenters include:

  • Walter Willett MD, DrPH (Harvard)
  • Tim Ryan EdD (CIA)
  • Sam Kass (The White House)
  • Fedele Bauccio (Bon Appétit Management)
  • Gail Christopher PhD (W. K. Kellogg Foundation)
  • Rick Bayless (Frontera Grill)
  • Sheila Bowman (Seafood Watch)
  • John Mitchell (LYFE Kitchen Retail)
  • Harvey Hartman (The Hartman Group)
  • Stephanie Chenevert and Olivia Wu (Google)

Topics include "Connecting Culinary Excellence with Social Responsibility," "How Changing Demographics Are Affecting Consumer Demand," and "Tackling Portion Sizes, Calories, and Sugar-Sweetened Beverages."

This unique, innovative program combines science-based guidance, culinary strategy, and business insight for food and foodservice leaders who want to make ingredient and sourcing decisions that positively impact public health, the environment, and the bottom line.  For more information, including the full program schedule and registration details, please visit www.menusofchange.org.

SOURCE The Culinary Institute of America



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http://www.menusofchange.org
http://www.menusofchange.org