The Culinary Institute of America, Harvard T. H. Chan School of Public Health, and more than 350 dedicated leaders from the culinary, environmental, and scientific communities at the CIA. Come for the discussion and debate, the networking and the news, as we explore foodservice business strategies that are healthy, sustainable, and delicious.
Insights and inspiration for vegetable-centric, plant-forward menuing
How chefs can influence what the next generation will think about food
What you need to know about nutrition science and food policy globally to inform your business decisions
A review of case studies that promote greater transparency and drive innovation
And some of our presenters are:
John Fraser, Chef and Owner, Dovetail, Narcissa, and Nix
Paul Damico, President, North America, at Focus Brands
Michael W. Hamm, PhD, C. S. Mott Professor of Sustainable Agriculture at Michigan State University
Elizabeth Kucinich, Policy Chair, Rodale Institute
Allison Aubrey, Food and Health Reporter, NPR
See the full schedule and presenter list on menusofchange.org. And register today—your participation helps make change possible!