Worlds of Healthy FlavorsNapa 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).