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Worlds of Healthy Flavors

Napa Valley, CA

2020 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

During the 16th 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 brought together culinary inspiration around scratch-cooked plant-based burgers, whole grains and carbohydrate quality, and agrobiodiversity with the latest in consumer and nutrition research.

Program highlights included: the science of red meat (and what to make of recent headlines); processed foods and plant-based alternative products; perceptions of new foods and making unfamiliar ingredients feel enticing and appealing; strategies for optimizing menu language to boost selection of produce and healthier protein options; and lessons learned from operators on the ground working to increase the availability and deliciousness of plant-forward menu choices, blended protein menu choices, produce, and whole grains, including fermented and sprouted grains.

Password-protected presentations from the conference are available for download below for conference attendees only. (For attendees of WOHF 2020 who need help locating the password, please contact us).

Presentations

Past Conferences

Sponsors

Gold

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Bronze

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Copper

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  • Wonderful Company

Research Partner

  • Datassential

For information about sponsorship opportunities, please contact:

Shara Orem
Director – Corporate Relations, Strategic Initiatives and Advancement

(707) 967-2439

shara.orem@culinary.edu