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.

Photos

Presentations

"What Are the Roles of Photography, Menu Descriptions, and Social Media?" Emilie Baltz, the Food Design Studio, Pratt Institute, Food Business School, CIA

“Moving Together Toward a Culture of Health,” Jessica Donze Black, Kids’ Safe and Healthful Foods, Pew Charitable Trusts

“Welcome and Introductions,” Greg Drescher, CIA

“Protein from Plants and Animals,” Christopher Gardner, Stanford Prevention Research Center, Stanford School of Medicine

“Healthy, Traditional Dietary Patterns: Global Perspective from Asia,” Frank Hu, Harvard Medical School and Channing Lab, Brigham and Women’s Hospital, and Harvard T.H. Chan School of Public Health

“Business Models from the Ground Up. Perspectives from the Food Business School,” Cathy Jörin, The Food Business School, CIA

“Mediterranean Vegetable-Centric and Whole Grain Preparations for Volume Foodservice,” María José San Román, Grupo Gourmet

“Mediterranean Vegetable-Centric and Whole Grain Preparations for Volume Foodservice,” Diane Kochilas, Glorious Greek Kitchen

“How to Create Greater Engagement and a Perception of Value around Plant-Centric Menus,” Steven Petusevsky ’77, Steven M. Petusevsky Enterprises

“How to Create Greater Engagement and a Perception of Value around Plant-Centric Menus,” Eric Rimm, Harvard Medical School, Harvard T. H. Chan School of Public Health

“How to Create Greater Engagement and a Perception of Value around Plant-Centric Menus,” Derek Sarno, Whole Foods Market

“Mediterranean Vegetable-Centric and Whole Grain Preparations,” Martha Rose Shulman, The New York Times

“Chefs, Antibiotics, and the Meat We Eat,” Sapna E. Thottathil, School Food FOCUS

“Menu Economics through the Lens of Public Health and Flavor Development,” Arlin Wasserman, Changing Tastes

“The State of Nutrition Science and American Public Policy in 2016: A View from the Mediterranean and Around the Globe,” Kathleen Zelman, WebMD

“Consumer Behavior, Challenges for Chefs, and What’s Ahead,” Kathleen Zelman, WebMD