Menus of Change Leadership Summit
The Business of Healthy, Sustainable, Delicious Food Choices
Now in its 14th year, Menus of Change® brings together influential leaders from across the food system, driving toward a healthier, more sustainable, and—most importantly—delicious food future for all. It is truly a think tank of great minds—and high-impact networking.
New this year: each day of the conference will offer a deep dive into one specific area:
June 2 explores how blue and aquatic foods including kelp, sea vegetables, and sustainable species and how they can help unlock a more resilient future;
June 3 helps operators plan for the ever-changing business landscape, from rising costs to supply chain to supporting their workforce; and
June 4 examines the emerging role of AI in foodservice as a tool for sourcing transparency, efficiency, and storytelling, while underscoring the importance of human creativity and the irreplaceable role of chefs.
View the full program schedule and list of presenters.
2035: The Future of Food, Reimagined.
Hear how our featured presenters are helping to define the next decade of sustainability—and join us this June to be part of building it. Explore more of their thoughts here.
“Our food system will be transformed to focus on food for people, rather than feed for animals and fuel for cars.”
- Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University
“By 2035, I hope we stop asking people to choose sustainability over deliciousness. The most sustainable food should be the most irresistible food—winning on flavor first, planetary benefit second. When regenerative agriculture consistently produces food that tastes demonstrably better, sustainability becomes a selfish choice, not a sacrifice. That's how we get everyone on board, not just the already-converted.”
- Mike Lee, Principal Futurist, The Future Market & Mise; Detroit, Michigan
“I hope that we reframe the conversation to be about intention rather than specific outcomes. By speaking in relatable, human terms, we shift sustainability from being a conversation about biological outcomes to being one about biographical outcomes. Given the current trajectory of our country, I hope by 2026, let alone 2035, that we have decided that we see our well being as intertwined with that of the broader populace.”
- Barton Seaver '01, Chef, Author, Sustainable Seafood Expert, Seafood that Matters
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