Summit Breakout Sessions

Sea Vegetables that Save
Delicious, inventive sea vegetable dishes that support health and the ocean.

Presenters:
- Andrew Wilkinson ‘83 (Chef of Culinary R&D and Training, North Coast Seafoods)
- Sofia Sada Cervantes, CEC, Med, PCIII (Assistant Professor, CIA, Texas Campus, Student, CIA Master’s in Sustainable Food Systems)

Mastering Aquatic Ingredients: Chef Workshop
Hands-on strategies to creatively cook with and showcase sustainable blue foods in your kitchen.

Presenters:
- Gesina Beckert (Director of Programs, BITE)
- Michael Fraino (Supervising Chef, Restaurant Associates)

Exploring the flavors, techniques, and stories behind sustainable aquatic foods with Barton Seaver, Sammy Monsour, and an additional presenter to be announced.

Host:
- Sammy Monsour ’05 (Good Luck Hospitality, Adjunct Faculty, CIA Master’s in Sustainable Food Systems, Chef/Consultant)

Guest(s):
- Barton Seaver ‘01 (Chef, Author, Sustainable Seafood Expert, For Cod and Country/Seafood That Matters)
- Additional Presenter to be announced

Next-Level Blends: Plant-Forward with Blue Foods
Creative culinary strategies to put sea vegetables, small fish, and circular byproducts on the menu.

Presenters:
- Matthew Beaudin ‘05 (Chef & Global Sustainability Advocate, Seafood Watch Blue Ribbon Task Force)
- Mavis-Jay Sanders (Culinary Director, Community Kitchen)

Navigating Biodiverse Blue Foods Sourcing & Menu Guidance
Practical guidance for chefs and operators to source, integrate, and highlight diverse aquatic ingredients responsibly.

Presenters:
- Josh Madeira (Fisheries and Aquaculture Policy Director, Monterey Bay Aquarium)
- Matthew Ona ‘01 (Professor - Culinary Arts, CIA New York)

Exploring how regenerative agriculture and clean water create nutrient-rich, sustainable, and equitable food systems.

Moderator:
- Chavanne Hanson (Nourishing by Design: Choice Architecture, Nutrition Strategy & Workplace Wellbeing)

Presenters:
- Thomas Harter, PhD (Nora S. Gustavsson Endowed Professorship in Water Resources, University of California, Davis) Virtual Presenter
- Jennifer Bushman (Co-Founder, Fed by Blue)
- Matthew Hayek, PhD (Assistant Professor, New York University in the Department of Environmental Studies; Affiliated Faculty, NYU Center for Data Science)
- Sam Garwin (Director of Market Development, GreenWave)

Explore the CIA grounds firsthand, witnessing sustainable practices, innovative cooking, and food system education in action.

Presenters:
- Sean McGurl, MSFS (Manager, Education Sustainability Initiatives, The Culinary Institute of America)
- Bobby Perillo ’86 (Professor, School of Liberal Arts and Applied Food Studies, The Culinary Institute of America)
- Hutch Kugeman (Head Brewer and Instructor, CIA New York)
- Aleishe Baska ’05 (Associate Professor, School of Baking and Pastry Arts, CIA New York)
- Rachel Wyman, MBA, CMB, ’05 (Lecturing Instructor, CIA New York)

By 2040, more than 81 million adults aged 65 and older will comprise nearly a quarter of the U.S. population, representing over $7.6 trillion in spending power. Unlock the massive potential of older-adult dining, wellness, and sustainable foodservice as the 65+ population reshapes nutrition and hospitality by 2040.

Presenters:
- Sandy Todd Webster ‘24 (Journalist, Educator, and Consultant) Colin Milner (CEO of the International Council on Active Aging)
- Thad Parton (Assistant Vice President of Food & Beverage Operations, Mather)
- Maggie Moon, MS, RD (Brain Health Nutrition Expert)
- Walter Willett, MD, DrPH (Professor, Harvard T.H. Chan School of Public Health; Chair, MOC Scientific & Technical Advisory Council)

The food allergy market, estimated at 44.1 billion USD in 2025, and is projected to reach 73.2 billion USD by 2035. Explore the booming $44B+ allergen market, emerging allergens like alpha-gal, and strategies to make menus safe, inclusive, and guest-friendly. Attendees are encouraged to bring questions and be ready to tap into this growing segment.

Presenters:
- Craig Fontenot (Chief of Staff and Mission Integration at FARE)
- Andrew Mayne (Stanford R&DE Chef)
- Jennifer Roberts (VP, Nutrition, Wellbeing & Safety Strategy, Compass North America)

The Future Blend: CIA faculty pushing the needle on R&D for blends, from fats and alt-chocolate in baking to next-level nutrition in baking and pastry.

Presenters:
- Lilla Bernal ‘99 (Baking and Pastry Faculty, CIA San Antonio, Student, CIA Master’s in Sustainable Food Systems)

Better-for-You QSR & Fast Casual: Concepts Informed by Gen Z Insights
Better-for-you versions of familiar QSR and fast casual concepts are developed and tested using direct Gen Z insight. Drawing on classroom-based research and iterative product development, concepts are evaluated against traditional models for nutrition, cost, operational feasibility, and consumer relevance.

Presenters:
- CIA Culinary Science, Health, and Nutrition Students
- JJ Lui (Associate Professor, Culinary Science and Nutrition)

Dive into how soil health, groundwater shifts, and regenerative practices impact nutrient density, food quality, and climate resilience.

Presenters:
- Mary Purdy, MS, RDN (Managing Director, Nutrient Density Initiative; Adjunct Faculty, Menus of Change Strategic Program Manager and Advisor, CIA Online Master’s in Sustainable Food Systems)
- Christa Barfield (CEO, Farmer Jawn Agriculture)
- Andrew Smith (Chief Science Officer, Rodale Institute)
- Chris Gergen (CEO, Regenerative Organic Alliance)
- Jessica Student (Senior Marketing Lead, Edacious)

Unlock the potential of artfully crafted low-alcohol, zero-waste, and culturally inspired drinks that nourish, refresh, and delight across meal environments.

Presenters:
- Chris Marshall (Founder, Sans Bar)
- Caitlin Bolin ‘10/’24 (Lecturing Instructor, Hospitality and Service Management, CIA Hyde Park)
- Brandi-Renee Burgess ‘13 (Assistant Professor, Hospitality and Service Management, CIA Hyde Park)
- Christie Dufault (Professor of Wine and Beverage Studies, CIA Hyde Park)

A cross-sector live focus group of the EAT Lancet Community for Action Groups addressing the EAT Lancet 2025 report’s new recommendations applied to sustainable and just procurement strategies.

Moderator:
- Helene York (Author, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains, Adjunct Faculty, CIA Master’s in Sustainable Food Systems)

Panelists:
- Lindsey Allen (Environmental Sustainability Manager – Food & Supply Chain, Disney)
- Jackie Bertoldo, DrPH, MPH, RDN (Founder, Eat Better by Design; Menus of Change Research Advisor, CIA)
- Rebecca Chesney (Vice President of Sustainability, Guckenheimer)
- Renee McKeon (Sustainability & CSR Vice President of Corporate Services, Sodexo)
- Ken Paul (Principal and Owner, Pokiok Associates, Lead Fisheries Negotiator and Research Coordinator for the Wolastoqey Nation of New Brunswick)
- John Stoddard (Associate Director of Climate and Food Solutions Health Care Without Harm & Practice Greenhealth)

On-the-Job Workforce Training for Tomorrow
Exploring the evolving challenges and opportunities in preparing hospitality teams for a complex, rapidly changing world.

Moderator:
- Rachel Wyman ‘05, MBA, CMB (Lecturing Instructor, Baking and Pastry Arts, CIA New York)

Presenters:
- Alex Askew ‘89 (President, BCAGlobal)
- Rene van Camp (Chief Hospitality Officer, ISS North America)

Beyond the Basics: Rebuilding Culinary Education for What Comes Next
From sourcing and waste to nutrition and innovation, preparing students for a rapidly shifting food and hospitality landscape.

Presenters:
- Lynn Gigliotti ‘88 (Associate Professor-Culinary Arts, CIA New York Campus)
- Additional Student Presenter to be Announced