CIA, Harvard School of Public Health Present Menus of Change

The Culinary Institute of America (CIA) and Harvard School of Public Health will gather a contingent of America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts and business leaders, to discuss and develop business-friendly solutions for a changing foodservice industry landscape at an upcoming two-day leadership event.

Set to take place June 10-12, 2013, at The Charles Hotel, Cambridge, Mass., the Menus of Change: Business of Healthy, Sustainable, Delicious Food initiative will aim to help attendees more proficiently navigate an increasingly complicated world of shifting consumer values and demands, public health imperatives, escalating food costs and looming environmental challenges, while advancing nutrition and public health, environmental and social imperatives, and culinary arts and innovation within the American foodservice industry.

Confirmed speakers to date include: Sam Kass, senior policy advisor for healthy food initiatives at the White House; Barton Seaver, CIA graduate, author of For Cod and Country, and director of the Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health; Andrea Illy, CEO of illycaffè; Rick Bayless, chef, author, television host, and sustainability advocate; Walter Willett, chairman, Department of Nutrition, Harvard School of Public Health; Tim Ryan, president, The Culinary Institute of America; Fedele Bauccio, CEO, Bon Appétit Management Co.; Julio Frenk, dean, Harvard School of Public Health; James White, CEO, Jamba Juice; Jorge Collazo, executive chef, New York City Schools; Will Rosenzweig, managing partner, Physic Ventures; Laurie Demeritt, CEO and president, The Hartman Group; Michael Kaufman, president, Center Plate Restaurant Group; John Mitchell, VP, LYFE Kitchen Retail; Kirsten Saenz Tobey, CIO, Revolution Foods; Ellen Kennedy, senior sustainability analyst, Calvert Investments; Wayne Jonas, president and CEO, Samueli Institute; and Stephanie Chenevert and Liv Wu, Google’s global food team/innovation lab for food experiences, among others.

Open to leaders and experts in the culinary, volume foodservice, retail grocery, science, public health, business, agriculture and policy makers, Menus of Change will provide an unprecedented integration of science-based guidance, culinary strategy, and business insight for the foodservice industry.

The initiative is being guided by the CIA-Harvard Menus of Change Scientific & Technical Advisory Council as well as the college's newly formed Sustainable Business Leadership Council.

For more information, including a full program and registration details, visit


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