Join us at the Menus of Change
Leadership Summit
June 4-5, 2025 | Hyde park, ny
Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices
This ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health works to realize a long-term, practical vision integrating optimal nutrition, public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.
Menus of Change Leadership Summit
Schedule
The 2025 Menus of Change Leadership Summit is a two-day in person program at The Culinary Institute of America in Hyde Park, NY. The thirteenth edition of this CIA leadership program featured high-impact, interactive, and educational content along with delicious meals and valuable networking on June 4-5, 2025.
presenters
Our 2025 summit will gather business leaders, scientists, chefs, and other food systems experts who will spark conversations about sustainability and personal wellness, and will arm you with strategies to accelerate the changes our industry, and planet, need to survive.
webcast
Watch videos of all General Sessions from the 2024 leadership summit to get a taste of what to expect at this year’s exceptional event, June 4th-5th, 2025.
Plant-Forward Kitchen
The Plant-Forward Kitchen includes an evolving set of resources to advance plant-forward culinary strategies.
Resources
Plant-Forward by the numbers
A CIA-Harvard collaboration, this report aggregates health, environmental, consumer, and business data from just before the outbreak of COVID-19, and has all the data you’ll need to make the business case for building future menu directions in your organization around these imperatives.
2024 Plant-Forward opportunity
This annual report, now in its fourth year, confirms that the macro trend of plant-forward and flexitarian eating are still very much alive and shaping consumer preferences in 2024.
six lessons from the pandemic
Critical lessons from the COVID-19 health crisis that can inspire how we think about the future of food and opportunities for the restaurant and foodservice industry.
Repurpose with a Purpose
Over a 12-week period, ~40 leaders from nine MCURC institutions came together for a research sprint to exchange learnings and develop best practices for reducing food waste through the power of creative repurposing, all while maintaining a plant-forward focus and supporting the Menus of Change Principles.
“Compass Group chefs and Registered Dietitian Nutritionists have seen tremendous value in our participation in Menus of Change since the inception. We have been inspired to take action in all of our businesses to create environmentally friendly menu options that promote both personal and planetary well-being in a business savvy way.”
