Worlds of Healthy Flavors

Napa Valley, CA

WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

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 PDF here

2016 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

The twelfth annual Worlds of Healthy Flavors leadership retreat (held January 20-22, 2016) focused on some of the major nutrition and health issues affecting Americans and ways that volume foodservice operators can address these issues. Presentations from the conference are available for you to download at the bottom of the page.

The 2016 program included a special focus on protein: a review of the evidence for plant-centric diets and plant proteins, including the issue of how much protein is “enough” and which parts of the relevant science are settled or not; the evidence for reducing antibiotic use in animal agriculture, including the meaning of responsible use, along with the menu economics and a roadmap for working with suppliers to change their practices—ultimately with the aim of trading higher costs of better meat for a reduction in costs from less meat; and a panel of volume foodservice operators who shed light on protein-related strategies that have worked well for them in response to changing consumer appetites and demands such as the desire for transparency and an interest in consuming less red meat.

Renowned guest chefs provided demonstrations of whole-grain and vegetable-centric dishes rooted in the rich flavors of Asia and the Mediterranean, interwoven with presentations and discussions about the 2015 Dietary Guidelines for Americans, how calorie labeling affects consumer behavior, and strategic calorie design. The 2016 program also featured dialogue about the interplay of flavor and design – tools for creating both physical and digital food experiences that lead consumers to make healthy food choices – along with insights about the power of defaults when working to foster a culture of health in the United States.

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

Photos

Presentations

Past Conferences

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For sponsorship opportunities, please contact:

Shara Orem

Director – Sponsorship Planning and Outreach, Strategic Initiatives and Advancement

(707) 967-2439

s_orem@culinary.edu