Healthy Menus R & D Collaborative

OVERVIEW

The Culinary Institute of America has long been a leader in bringing innovative, compelling healthy menu solutions to the foodservice industry through conferences, leadership retreats, and new media initiatives.

The CIA's Healthy Menus R & D Collaborative (HMC) is a new, innovative initiative focused on a few critical health and wellness imperatives and opportunities, including reducing sodium, increasing use of produce, and decreasing calories.

Collaborative members are taking lessons from previous CIA health and wellness programs and, working together to “roll up their sleeves” and craft highly targeted, sector-specific, practical solutions that significantly contribute towards expanding healthy menu choices within the volume foodservice industry.

The June 2012 HMC meeting brought together members, resource specialists, invited presenters, and partners/sponsors for three days of meetings and hands-on kitchen sessions focused on sodium reduction strategies and increasing use of produce (with the specific goal of making half your diet or half your plate fruits and vegetables).

This website includes presentations and other resources developed for the June 2012 meeting. Please note that this site is designed solely for use by HMC members, resource specialists, and partners/sponsors.

DOWNLOAD PRESENTATIONS
Progress Model, Deanne Brandstetter, Compass Group

Progress Model, Deanne Brandstetter, Compass Group
Sodium Reduction and Mushrooms, Dr. Jean Xavier Guinard, University of California, Davis

Sodium Reduction and Mushrooms, Dr. Jean Xavier Guinard, University of California, Davis
Approaches to Sodium Reduction, Dr. Roger Clemens, University of Southern California

Approaches to Sodium Reduction, Dr. Roger Clemens, University of Southern California
Sodium Reduction by HMC Members, Maeve Webster, Datassential

Sodium Reduction by HMC Members, Maeve Webster, Datassential
Produce Trends, Maeve Webster, Datassential

Produce Trends, Maeve Webster, Datassential
Flavor Dynamics and Grapes, Courtney Romano, California Table Grape Commission

Flavor Dynamics and Grapes, Courtney Romano, California Table Grape Commission
Cargill Salt Solutions, Kari Paulson, Cargill

Cargill Salt Solutions, Kari Paulson, Cargill
Harvard Dining Sodium Reduction, Martin Breslin, Harvard Dining Services

Harvard Dining Sodium Reduction, Martin Breslin, Harvard Dining Services
Mushrooms for Sodium Reduction, Steve Solomon, The Mushroom Counci

Mushrooms for Sodium Reduction, Steve Solomon, The Mushroom Counci
Putting More Produce on the Plate, Chris Gatto, Uno Chicago Grill

Putting More Produce on the Plate, Chris Gatto, Uno Chicago Grill
Sodium Reduction and Seafood, Claudia Hogue, Alaska Seafood Marketing Institute

Sodium Reduction and Seafood, Claudia Hogue, Alaska Seafood Marketing Institute
Putting More Produce on the Plate, Robert Verloop, Naturipe Farms

Putting More Produce on the Plate, Robert Verloop, Naturipe Farms
Putting More Produce on the Plate, Lisa Feldman, Sodexo

Putting More Produce on the Plate, Lisa Feldman, Sodexo
Increasing Fresh Produce Consumption, Ronnie De La Cruz, De La Cruz Consulting & Training

Increasing Fresh Produce Consumption, Ronnie De La Cruz, De La Cruz Consulting & Training
Sugar-Sweetened Beverages, Pamela Smith, Shaping America's Plate

Sugar-Sweetened Beverages, Pamela Smith, Shaping America's Plate
Download Meeting Book

LEAD PROGRAM PARTNER

Fresh Mushrooms. Nature's Hidding Treasure


PROGRAM PARTNERS


Alaska Seafood

Grapes from Californai

Cargill

McCormick for Chefs

naturipe