Worlds of Healthy Flavors

Napa Valley, CA


Each January, the Worlds of Healthy Flavors invitational leadership retreat brings together an audience of 125 leaders—including top nutrition researchers, influential corporate chefs, leading registered dietitians, world cuisine experts, members of the media, and other influencers—to discuss opportunities for presenting American consumers with a wider range of healthy menu options.

The Worlds of Healthy Flavors initiative builds on more than 20 years of initiatives at The Culinary Institute of America at Greystone that have made the techniques and flavor dynamics of world cuisines, from the Mediterranean and Asia to Latin America, more accessible to American foodservice. Traditions from these plant-based cuisines—especially the abundant use of fruits, vegetables, nuts, legumes, and whole grains—form the basis for creating more healthful menu offerings that are both flavorful and craveable.

The 2017 Worlds of Healthy Flavors Leadership Retreat will be held January 17-19, 2017 at The Culinary Institute of America at Greystone. We hope you will join us in 2017 as we continue our quest to increase the availability and creativity of healthy, delicious, globally inspired options on American menus!

Download an Overview of the Conference

Worlds of Healthy Flavors in the Media

Los Angeles Times, No Chicken or Chorizo in Sight- Vegetables are the Stars of These Aromatic and Healthful Paellas
by Martha Rose Shulman, April 1, 2016

The Packer, Boards Cater to Foodservice
by Tom Burfield, December 21, 2015

The New York Times, Tuna Mushroom Burgers
by Martha Rose Shulman, March 3, 2015

The Christian Science Monitor, Harvard and Culinary Institute: Younger Chefs are Thinking About Sustainability
by Philip Hanes, April 3, 2014

50plusPlusFit, Love Tomatoes for Valentine's Day
by Christine Rosenbloom, February 24, 2014

The New York Times, More Choices for Healthy Fish Dishes
by Martha Rose Shulman, March 29, 2013

The New York Times, Cutting Down on the Meat, But Not the Taste
by Martha Rose Shulman, March 11, 2013

The New York Times, Mushroom and Beef Meatballs
by Martha Rose Shulman, March 11, 2013

The New York Times, Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce
by Martha Rose Shulman, March 11, 2013

The New York Times, Mushroom and Turkey Burgers
by Martha Rose Shulman, March 11, 2013

The New York Times, Savory Winter Pies
by Martha Rose Shulman, February 18, 2013


Past Conferences


Premium Gold

  • logo-bushs-best
  • Canadian Lentils
  • Salt For Life
  • Unilever Logo


  • logo-barilla


  • logo-peanuts2


  • logo-eggboard
  • logo-enc


  • Alaska Seafood
  • California Olive Ranch
  • California Table Grape Commission
  • Chobani logo
  • logo-cssi
  • Dow AgroSciences
  • Hass Avocado Board
  • logo-musco
  • Mushoom Council Logo
  • logo-watermelon
  • Naturipe
  • logo-ncga
  • logo-vitamix
  • Wonderful Citrus Logo
  • Wonderful Pistachios and Almonds_logo
  • logo-pom
For sponsorship opportunities, please contact:

Shara Orem

Director – Sponsorship Planning and Outreach, Strategic Initiatives and Advancement

(707) 967-2439