Food is a lens through which we see the world, and increasingly our vision is focused on our health, the health of communities, and that of our planet. Our food choices—linked as they are to both acute and chronic disease prevention and control—are a primary driver of our health. These same choices affect the livelihoods of more than one billion people around the world who work each day to produce and serve our food.
As we move further into the 21st century, chefs and culinary leaders are poised to assume a larger, pivotal role in integrating key imperatives of taste, health, the environment, community, and business and economics.
Against this background, we ask:
Menus of Change: The Business of Healthy, Sustainable & Delicious Food Choices
Menus of Change is a ground-breaking new leadership initiative launched in 2012 by The Culinary Institute of America in collaboration with select partners that will work 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.
The initiative, which will include an annual leadership summit and "Future of Food" report for industry executives along with other ongoing professional development opportunities, will focus on the creation of new business strategies and models to support successive stages of innovation and entrepreneurship projecting forward towards mid-century. Critically, it will also inform the Institute's approach to educating the next generation of culinary and business leaders.
The goal of Menus of Change: The Business of Healthy, Sustainable & Delicious Food Choices is to create a world-class structure of collaboration between leaders in nutrition research and public health, the environmental sciences and sustainability, the culinary arts, and business and management to consider and incubate new models of food and foodservice innovation that anticipate future imperatives and are economically sustainable, and to provide the next generation of culinary and business leaders the skills and knowledge to work at the intersection of health, environmental and social concerns.
This initiative is being guided by the CIA-Harvard Menus of Change Scientific & Technical Advisory Council as well as the college's newly formed Sustainable Business Leadership Council.
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