We are pleased to offer all live webcasted video sessions of our 2021 Menus of Change: Virtual Series below in addition to videos of all breakout sessions! Please feel free to share the webcast link and join the conversation at #CIAMOC.

Watch a playlist of all 2021 Menus of Change videos here.

 

General Session I: Menus of Change: Industry Renewal, Our Health and the Environment

  • Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Found and Partner, Positive Strategy LLC; Chair, Menus of Change Business Leadership Council)

  • Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission)

  • Jeffrey D. Sachs, PhD (University Professor and Director, Center for Sustainability Development in the Earth Institute; Columbia University; President of the UN Sustainable Development Solutions Network

 

General Session II: Looking Past the Pandemic: Plants, Protein, and the Mind of the Consumer

  • Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council)

  • Sophie Egan, MPH (Founder, Full Table Solutions; Director of Strategy, Food for Climate League; Co-Chair, Menus of Change University Research Collaborative)

  • Jack Li (President, Datassential)

  • Christopher Gardner, PhD (Professor of Medicine, Stanford University; Director, Nutrition Studies, Stanford Prevention Research Center)

  • Eve Turow-Paul (Author, Journalist; Founder, Food for Climate League)

 

General Session III: Frontiers of Research: From Phytochemicals and Immunity to the Microbiome, Connecting Personal and Planetary Health

  • Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, MOC Business Leadership Council)

  • Eric Rimm, ScD (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)

  • Pam Smith, RDN, LD (President/Founder, Shaping America’s Plate, Co-Chair, CIA’s Healthy Menus R & D Collaborative)

 

Breakout A1: Food Movement Voices: The Pandemic as a Driver for Restaurant Industry Change

  • Taylor Reid (Assistant Professor of Applied Food Studies, The Culinary Institute of America)

  • Max Sussman (Chef-Owner, Tahoney; Co-Founder, Samesa Restaurant; Co-Founder of FIG (Food Issues Group), a collective committed to transforming the food system)

  • Ji Hye Kim (Chef, Managing Partner, MISS KIM)  

  • Kevin Mitchell ’96, CEC (Author; Culinary Historian; South Carolina Chef Ambassador; Adjunct Professor, CIA; Chef-Instructor, Culinary Institute of Charleston; Founding Father, Bridging Culinary Awareness)

 

Breakout A2: Healthcare Goes Plant-Forward: Lessons for Our Industry

  • Kelsey Nash (Editor-in Chief, FoodService Director)

  • Gina Sadowski, MHA (Director of Nutrition, Culinary and Retail, Seattle Children’s Hospital)

  • Nazim Khan, CEC, WCMC (Executive Chef of Nutrition and Dining Services, Bryan Health)

  • Jodi Krefetz, CDM, CFPP (Director, Food Services, Stanford Health Care, 2020 Healthcare Without Harm Culinary Contest Winner)

 

Breakout A3: Sustainability, Food Values and Innovation: What Matters to Customers Now?

  • Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Found and Partner, Positive Strategy LLC; Chair, Menus of Change Business Leadership Council)

  • Megan Bloomer, PhD (Vice President of Sustainability and Corporate Social Responsibility, The Cheesecake Factory)

  • Helene York (Strategic Advisor and Specialist in Sustainability and Supply Chain Innovation; Adjunct Professor, Food Business School, CIA)

  • Mike Messersmith (President – North America, Oatly)

Sponsored by Oatly

 

Breakout A4: Plant-Protein Literacy: “Protein Quality,” Satiety, and Performance—Oh, and Taste

  • Marie Molde, RD, MBA (Account Executive for Client Solutions, Datassential)

  • Toni Sakaguchi ’84, CEC, CHE (Executive Chef—Strategic Initiatives Group, CIA)

  • Carly Levin (Plant-Based Expert, Datassential)

  • Christopher Gardner, PhD (Professor of Medicine, Stanford University; Director, Nutrition Studies, Stanford Prevention Research Center)

  • Sophie Egan, MPH (Founder, Full Table Solutions; Director of Strategy, Food for Climate League; Co-Chair, Menus of Change University Research Collaborative)

 

General Session IV: Restaurants and Foodservice, 2021: Rebuilding and Reimagining Sustainability Strategies

  • Allison Righter, MSPH, RDN (Assistant Professor, School of Culinary Science and Nutrition, CIA)

  • Sara Burnett (Vice President, Food Values, Sustainability and PR, Panera Bread)

  • Diane Holdorf (Managing Director, Food and Nature, World Business Council for Sustainable Development)

  • Edward G. Brown ’83 (President of Restaurant Services, Restaurant Associates)

 

Welcome and Preview of the Day

  • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, The Culinary Institute of America)

General Session V: Blue Food: Oceans & Fisheries, Product Innovation, and the Professional Kitchen

  • Fabrice DeClerck, PhD (Science Director, EAT; Senior Scientist, Biodiversity International; and member of the Core Team, Blue Food Assessment)

  • Roz Naylor, PhD (Co-Chair, Blue Food Assessment, and Professor of Earth System Science, Senior Fellow and Founding Director, Center on Food Security and the Environment, Stanford University)

  • Christopher Golden, PhD (Assistant Professor of Nutrition and Planetary Health, Harvard T.H. Chan School of Public Health; member, Blue Food Assessment Scientific Leadership Team)

  • Vincent Doumeizel (Vice President, Food, Beverage and Sustainability, Lloyd’s Register; editor, Seaweed Revolution: A Manifesto for a Sustainable Future)

 

General Session VI: On the Menu: Assessing Carbon Strategies, from Carbon Capture to Decarbonizing Food Systems

  • Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission)

  • Fabrice DeClerck, PhD (Science Director, EAT; Senior Scientist, Biodiversity International; and member of the Core Team, Blue Food Assessment)

 

Breakout B1: Food, Tech and Sustainability: Crafting What’s Next, From California to Europe

  • Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council)

  • Anna Bohbot (Global Food Program Manager, LinkedIn; Founder, “Women in Tech” Food Group)

  • Larissa Zimberoff (Journalist covering the intersection of food, technology and business, author, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat)

  • Robert Jones ’20 (Head of Public Affairs, Mosa Meat; former Regional Director, Environmental Defense Fund)

 

Breakout B2: Chefs and the Independent Restaurant:  Building Back Better in Relationships with Small Farms and Producers

  • Michel Nischan (Co-Founder and Chairman, Wholesome Wave; President and Founder, Wholesome Crave; Co-Founder, Chef Action Network)

  • Rick Bayless (Chef, Restaurateur, Author, Television Personality, Environmental advocate, Philanthropist; Owner, Frontera)

  • Nick Martinelli (Founder and CEO, Marty’s Local)

  • Marty Travis (Owner and Farmer, Spence Farm)

 

Breakout B3: Gen Z and the Protein Shift: Universities as Research and Action Hubs

  • Sophie Egan, MPH (Founder, Full Table Solutions; Director of Strategy, Food for Climate League; Co-Chair, Menus of Change University Research Collaborative)

  • Akeisha Hayde (Executive Chef, Harvard University Dining Services)

  • Matthew Ward ‘99 (Executive Chef of Residential Dining, University of North Texas)

  • Jackie Bertoldo, MPH, RDN (Assistant Director of Nutrition & Food Choice Architecture, R&DE Stanford Dining)

 

Breakout B4: Food Operations, Sustainability and the Non-Commercial Sector: A Roundtable

  • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, The Culinary Institute of America)

  • Kathy Cacciola (Vice President of Enterprise Sustainability, Aramark)

  • Kyle Tafuri (Director of Sustainability, Hackensack Meridian Health)

  • Jessica Josephine Synkoski, MBA (Vice President of Sustainability and Corporate Responsibility, Sodexo North America) 

  • Amy Senter (Vice President and Chief Sustainability Officer, Kellogg Company)

Sponsored by Kellogg’s Away From Home

 

Welcome and Preview of the Day

  • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, The Culinary Institute of America)

General Session VII: Plant-Forward Asia: Tradition and Transformation, from China to SE Asia and Korea

  • Chandra Ram ‘99 (Editor, Plate Magazine)

  • Mai Pham (Chef-Owner, Lemon Grass Restaurant and Star Ginger; Author) 

  • Jian Yi (Founder & President, the Good Food Fund, China Biodiversity Conversation and Green Development Foundation)

  • Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission)

 

General Session VIII: The Business of Change: Sustainability, Leadership and Entrepreneurship

  • Anne McBride, PhD (Deputy Director, Torribera Mediterranean Center, a joint project of the CIA and the University of Barcelona; Program Director of the CIA’s Worlds of Flavor International Conference & Festival; Chair, James Beard Foundation Leadership Awards)

  • Michiel Bakker, MS, MBA (Vice President, Global Workplace Programs, Google)

  • Sam Polk (CEO and Co-Founder, Everytable, a social enterprise restaurant chain; Board Member, FEAST)

  • Tanya Holland (Chef-Owner, Brown Sugar Kitchen and Town Fare; Host of the Podcast Series, Tanya’s Table; Chair, James Beard Awards)

 

Breakout C1: Change-Makers, Business Strategy and Food System Transformation

  • Michiel Bakker, MS, MBA (Vice President, Global Workplace Programs, Google)

  • Peter Hoffman (Author of the forthcoming What’s Good?  A Memoir in Fourteen Ingredients; former Chef/Owner, Savoy and Back Forty restaurants)

  • Julie Kunen, PhD (Director of Sustainability, Oatly North America)   

 

Breakout C2: Of Wild Grains and Olive Groves: Flavor, Biodiversity, and the Mediterranean Kitchen

  • Anne McBride, PhD (Deputy Director, Torribera Mediterranean Center, a joint project of The Culinary Institute of America (CIA) and the University of Barcelona; Program Director of the CIA’s Worlds of Flavor International Conference & Festival)

  • Aaron Brown (Associate Professor of Baking & Pastry, CIA)

 

Breakout C3: World Cultures, Health and Sustainability: Re-Imagining Menus for a Global Workforce

  • Kitami Lentz (Executive Brand Chef, Compass @ Google)

  • Felipe Frangione (Latin American Regional Executive Chef, Compass @ Google)

  • Omer Alkalay (Culinary Director – Google, Yarzin-Sella Israel)

  • Terri Dien (Executive Chef, Childcare at Google, Bon Appetit Management Company)

In Collaboration with Food at Google

 

Breakout C4: From the Ground Up: What’s Next for the American Plant-Forward Kitchen?  

  • Chandra Ram ‘99 (Editor, Plate Magazine)

  • Amanda Cohen (Chef-Owner, Dirt Candy)

  • Cheetie Kumar (Chef-Owner and Musician, Garland)

  • Kiki Louya (Chef; Writer; Food Activist; Restaurant Consultant)

We are able to offer this free webcast thanks to the generous support of our webcast sponsor:

Premier Presenting Webcast Sponsor