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, nutrition executives, world cuisine experts, members of the media, and other influencers—to discuss opportunities for presenting American consumers with a wider range of healthy food and beverage 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 2016 Worlds of Healthy Flavors Leadership Retreat will be held January 20-22, 2016 at The Culinary Institute of America at Greystone. We hope you will join us in 2016 as we continue our quest to increase the number of healthful, flavorful options on American menus!

Download an Overview of the Conference PDF here

 

 2015 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

The eleventh annual Worlds of Healthy Flavors leadership retreat (held January 21-23, 2015) focused on addressing some of the major nutrition and health issues affecting public health in the United States and ways volume foodservice operators can address these issues. Presentations from the conference are available for you to download at the bottom of the page.

The 2015 program focused heavily on strategic calorie design, or how volume foodservice professionals can create lower calorie food and beverage offerings that deliver great taste and optimal nutrition. Guest chefs were paired with registered dietitian nutritionists to show how the expertise of chefs working in collaboration with nutrition colleagues can create flavorful, appealing, lower calorie concepts for American menus.

The 2015 program also featured a panel of nutrition experts who shared guidance on the role of sweeteners, including low-calorie sweeteners, in American foodservice operations.

A special “Produce First” session, co-presented by Produce Business magazine, was devoted to strategic sourcing of produce. This session included an audience survey to determine how operators are currently thinking about produce sourcing, and what additional information and resources they may need to enhance relationships with produce grower/shippers as well as distributors.

The final keynote session focused on consumer insights and the positive ROI of “better-for-you” food and beverage offerings for the packaged consumer goods and restaurant industries.

Download the 2015 Program Schedule PDF here

See photos from the 2015 Worlds of Flavor Conference here

 

Worlds of Healthy Flavors in the Media

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

Sponsors

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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