2019 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

During the 15th Annual Worlds of Healthy Flavors Leadership Retreat—presented in partnership with the Harvard T.H. Chan School of Public Health’s Department of Nutrition—the program explored everything from research updates about diet quality to demographic differences in perceptions of health terminology; the latest nutrition science to opportunities for globally-inspired, plant-forward menu innovation; as well as the many ways the evolving food and nutrition policy landscape stands to affect the U.S. foodservice industry. Experts and operator presenters shared insights ranging from the health impacts of added sugar and emerging research on the gut microbiome to menu strategies for featuring microbiome-friendly fermented foods and whole grains.

Program highlights included: culinary demonstrations and a panel discussion of industry leaders showcasing successful strategies for improving the quality of carbohydrate-based dishes; new, interactive networking components of the retreat, such as a team quiz challenge, bingo competition, and roundtable discussions on topics like Think Produce First; and a special livestream presentation from Harvard’s Walter Willett, MD, DrPH, unveiling the release of a pivotal global report from The Lancet in collaboration with the EAT Foundation on food, planet, and health, live from Oslo, Norway, reflecting a consensus of insights from two dozen top scientists from around the world. For the first time, this report sets specific, numerical targets for national dietary guidance that align optimal nutrition with planetary boundaries, including impacts on climate change and resource depletion.

Across the three days, the retreat delighted attendees with presentations, panel discussions, culinary demonstrations, and delicious meals and receptions embodying the great possibilities of bringing together the best of world cooking with the latest in consumer and nutrition research.

Password-protected presentations from the conference are available for download below for conference attendees only. (For attendees of WOHF 2019 who need help locating the password, please contact us).

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Presentations

“Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground,” Sara Baer-Sinnott (Oldways)

“Federal Nutrition Policy: Looking Back and Looking Forward,” by Sara Bleich (Harvard T.H. Chan School of Public Health)

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“Welcome and Introductions,” Greg Drescher (CIA)

“Workshopping the New CIA-Harvard Carbohydrate Quality Toolkit,” Gabriela Fragiadakis (Stanford University School of Medicine)

“Cutting-Edge Research on the Gut Microbiome,” Gabriela Fragiadakis (Stanford University School of Medicine)

“Calorie Quality, Diet Quality: Past, Present, and Future,” Frank Hu (Harvard T.H. Chan School of Public Health; Harvard Medical School and Channing Lab, Brigham and Women’s Hospital)

“Consumer Insights: How Perceptions of Health Terminology and Ingredients Vary by Generation and Socioeconomic Status—and How to Help Your Operation Thrive Amid Diversity,” Colleen McClellan (Datassential)

“Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground,” Kasia Momot (Panera Bread)

“Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground,” Amy Myrdal Miller (Farmer’s Daughter Consulting)

“Research Insights on All Things Sweeteners: From Stevia to Agave, Honey to High-Fructose Corn Syrup, Sucralose to Saccharin—What the Science Tells Us So Far,” Eric Rimm, ScD (Harvard Medical School and Harvard T. H. Chan School of Public Health)

“Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground,” Missy Schaaphok (Taco Bell Corporation)

“Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground,” Christine Seitz (Compass Group)