For the fourth year, more than 400 executives, experts, and innovators in food, foodservice, health and nutrition, and sustainability came together for the Menus of Change®
leadership summit, co-presented by the CIA and Harvard T. H. Chan School of Public Health.
Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility in the foodservice sector and beyond.
This year’s summit focused on equipping chefs and foodservice business leaders with the knowledge, tools, and strategies to make effective and successful changes in their kitchens and companies. They gained new understanding of both the business case and the practical steps for offering plant-forward menu options, eliminating antibiotics in the meat supply, and sourcing sustainable seafood choices.
The 2016 conference also provided an overview and analysis of the latest scientific and policy developments, including the new Dietary Guidelines for Americans, menu labeling requirements, and what might be next in government-led efforts to improve our nation’s food choices.