The Menus of Change Initiative
What if America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts, food store executives, and policy makers worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns, including:
- Obesity, diabetes, and healthcare costs
- The sourcing and production of our food
- How to feed an additional two billion people in coming years as our global resources decline
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America and Harvard School of Public Health that examines these key issues. Launched in 2012, the goal of the initiative is to create a world-class structure of collaboration between leaders in nutrition research and public health, the environmental sciences and sustainability, the culinary arts, business, and management.
Within this site, you will find our vision for foodservice innovation, and a list of principles that provide guidance
on how to meet growing consumer expectations, and additional insights on our progress as we navigate toward the future of food. We hope you will
join us on our journey.
Annual Conference Information
What is the future of food in three to five years? In 10 or 20 years? And how might the business of food need to change to stay competitive? Join us at Menus of Change in June to join the conversation. Registration is now open. Read more . . .
Latest News: Hearts and Palm
Over the past
few weeks, the mainstream media has been filled with stories about the
announcement that the U.S. Food and Drug Administration now considers that partially
hydrogenated vegetable oils are no longer generally recognized as safe. Read more . . .
Menus of Change Annual Report
Read the first Menus of Change Annual Report here
as a flip book. Click on the "read more" link below for a downloadable
pdf. The report includes an analysis of 13 issues at the convergence of
public health, the environment, and the business of food . . . Read more . . .