Culinary News from The Culinary Institute of America

Three Ways to Make Plant-Forward Eating More Craveable

The CIA and the Harvard T.H. Chan School of Public Health set out to change that mindset in 2012 with the launch of the Menus of Change® Leadership Summit. Bringing ideas like “the protein flip” to chefs and menu developers, the goal is and always has been to put vegetables and grains front and center.

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