2020 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

During the 16^th 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

“Optimizing Menu Language to Boost Selection of Healthy Food Choices: What to Call it: Protein Amounts,” Deanne Brandstetter, MBA, RDN (Compass Group)

“Optimal Nutrition and the Future of Protein: Breaking Down the Confusion about Meat, Health, and the Science—and Plant-Based Burgers and Climate Change,” Greg Drescher (CIA)

“Biodiversity Culinary Showcase,” Lisa Feldman ’91 (Sodexo)

“Breeding for Flavor and the Carbohydrate Flip,” Stan Frankenthaler ’78 (Shari’s Cafes and Pies)

“Cooking for Flavor and the Carbohydrate Flip,” Tom Gumpel ’86 (MDJ Baking, and CIA Healthy Menus R&D Collaborative)

“Breeding for Flavor and the Carbohydrate Flip,” Stephen Jones, PhD (Director, Bread Lab, Washington State University)

“Consumer Insights: Biodiversity on Menus,” Colleen McClellan, MBA, MS, CMS (Datassential)

“Optimal Nutrition and The Science of Clean: What to Make of ‘Processed’ Foods,” Eric Rimm, ScD (Harvard University)

“Culinary Solutions for Offering Delicious Plant-Based Burgers,” Pam Smith, RDN (Shaping America’s Plate, and CIA Healthy Menus R&D Collaborative)

“Breeding for Flavor and the Carbohydrate Flip,” Brett Stevenson (Hillside Grain)

“Optimizing Menu Language to Boost Selection of Healthy Food Choices: Increasing Produce Consumption through the Edgy Veggies Toolkit,” Brad Turnwald, PhD (Stanford University)

“Optimal Nutrition and the Future of Protein: Breaking Down the Confusion about Meat, Health, and the Science—and Plant-Based Burgers and Climate Change,” Walter Willett, MD, DrPH (Harvard University and Menus of Change Scientific and Technical Advisory Council)