Menus of Change™—The Business of Healthy, Sustainable, and Delicious Food Choices

Menus of Change-th
Harvard School of Public Health-th

The Charles Hotel, Cambridge, MA; June 10–12, 2013

Hyde Park, NY – What is the FUTURE of food—in five years? In 10 years and beyond? What if America's most talented chefs, nutrition and environmental scientists, farm and fisheries experts, and business leaders worked together to develop business-friendly solutions for a changing foodservice industry landscape—one increasingly shaped by concerns about obesity and healthcare costs, how we produce and source our food, and how we're going to feed an additional two billion people in coming years as our global resource base declines?

Menus of Change is your roadmap—your GPS—to the future of food and industry INNOVATION.

This leadership summit, presented by The Culinary Institute of America and Harvard School of Public Health, will help you NAVIGATE an increasingly complicated world of shifting consumer values and demands, public health imperatives, escalating food costs, and looming environmental challenges. Join us at our June conference to learn more, and take a deep dive into these game-changing issues and rapidly converging OPPORTUNITIES.

Confirmed speakers to date include the following:

  • Sam Kass, senior policy advisor for healthy food initiatives at the White House
  • Barton Seaver, CIA graduate, author of For Cod and Country, and director of the Healthy and Sustainable Food Program, Harvard University Center for Health and the Global Environment
  • Andrea Illy, CEO of illycaffè, and director of his company's economic, social, and environmental sustainability value report
  • Rick Bayless, chef, author, television host, and sustainability advocate
  • Walter Willett, chairman, Department of Nutrition, Harvard School of Public Health
  • Tim Ryan, president, The Culinary Institute of America
  • Fedele Bauccio, CEO, Bon Appétit Management Co.
  • Julio Frenk, dean, Harvard School of Public Health
  • James White, CEO, Jamba Juice
  • Jorge Collazo, executive chef, New York City Schools
  • Will Rosenzweig, managing partner, Physic Ventures
  • Laurie Demeritt, CEO and president, The Hartman Group
  • Michael Kaufman, president, Center Plate Restaurant Group
  • John Mitchell, vice president, LYFE Kitchen
  • Kirsten Saenz Tobey, CIO, Revolution Foods
  • Ellen Kennedy, senior sustainability analyst, Calvert Investments
  • Wayne Jonas, president and CEO, Samueli Institute
  • Stephanie Chenevert and Liv Wu, global food team/innovation lab for food experiences, Google

Open to leaders and experts in the culinary, volume foodservice, science, public health, business, agriculture, policy-making, and NGO sectors, Menus of Change will provide an unprecedented integration of science-based guidance, culinary strategy, and business insight for the foodservice industry.

For more information, including a full program (with speakers confirmed to date) and registration details, visit

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

About the Harvard School of Public Health
Harvard School of Public Health is dedicated to advancing the public's health through learning, discovery and communication. More than 400 faculty members are engaged in teaching and training the 1,000-plus student body in a broad spectrum of disciplines crucial to the health and well being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights.

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