Healthy Menus R&D CollaborativeNapa Valley, CA
OVERVIEW OF THE CULINARY INSTITUTE OF AMERICA HEALTHY MENUS R&D COLLABORATIVE
The Culinary Institute of America (CIA) has
long been a leader in bringing innovative, compelling healthy menu solutions to
the foodservice industry through its groundbreaking Worlds of Healthy Flavors®
held each January in cooperation with the T.H. Chan Harvard School of Public
Other CIA initiatives have further enhanced
the college's position of leadership on these vital issues, including Healthy Kitchens, Healthy
Lives®, a continuing
medical education (CME) conference co-presented by the CIA and the T.H. Chan
Harvard School of Public Health; and Menus of Change®, a ground-breaking leadership
initiative launched in 2012 by the CIA in collaboration with select partners
who are working to create a long-term, practical vision for the integration of
optimal nutrition and public health, environmental stewardship and restoration,
and social responsibility concerns within the foodservice sector and beyond.
Since 2010 the college has been advancing its support of healthy menu solutions
for our industry by facilitating the work of The Culinary Institute of America
Healthy Menus R&D Collaborative (HMC). The Collaborative is taking information
and lessons from previous CIA health and wellness programs and working with a
small "dream team" of volume foodservice leaders and other experts to
craft highly targeted, sector-specific, practical solutions that significantly
contribute towards expanding healthy food and beverage menu choices within the
Members include operator members and corporate
members. The operator members are culinary, procurement and nutrition leaders from
U.S.-based volume foodservice operations while the corporate members are
companies and organizations that provide healthful foods and ingredients used
in volume foodservice operations. Membership is limited, and invitations are
issued by the CIA. Members meet twice a year, in January and June, and they
work collaboratively throughout the year via conference calls and online
In June 2011, members voted to approve a charter to guide their work. The charter was updated in 2017 after a year-long strategic planning exercise. The HMC purpose, vision, and
mission are as follows:
- HMC members come together as industry leaders to leverage
their unique combination of influence and experience with the single-minded goal
of finding practical solutions that help expand the availability and sales of
healthy menu choices.
- HMC members seek culinary innovation, insights, and inspiration
in support of their commitment to providing healthful and flavorful food and
beverage choices that enable their customers to live healthier lives.
- HMC members collaboratively engage with foodservice
industry leaders, resource specialists, manufacturers, and other suppliers to
identify and explore non-proprietary culinary insights, applications, strategies, solutions, tools and resources that can help large volume foodservice providers fulfill their customers’ desire for delicious and nutritious
- HMC members influence the restaurant and on-site foodservice industry, and increase awareness in the public health community of the positive role the foodservice industry is playing in addressing diet-related public healthy issues.
In January 2017, after a year-long strategic planning
process, members voted to approve the formation of five new working groups to
facilitate greater collaboration, innovation, and insights.
group is focused on creating and innovating culinary strategies and solutions
that increase plant-based food and beverage consumption in foodservice
operations by collaborating with partner companies to operationalize a variety
of sustainable, affordable, scalable, and executable offerings our customers
Process and Ingredient Purity
This group is
focused on being a collective voice for sharing solutions, providing guidance,
defining a process and path, identifying common language, and telling the story
of “clean labels” in foodservice.
group is using consumer insights to define 3-4 major platform areas around
quality animal and plant protein for which volume foodservice operations can
provide case studies, research, programs, and culinary solutions.
This group is
focused on providing members with updates on pending and current local, state,
and national policies impacting the foodservice industry and the challenges
these policies may present, and promoting collaboration that helps members
This group is collecting
and promoting the best practices, goals, and initiatives of HMC member
companies to internal stakeholders, policy makers, and external stakeholders
For more information, please contact Amy
Myrdal Miller, Director of the CIA Healthy Menus R&D Collaborative at firstname.lastname@example.org.