The Big Reveal: Program Posted for the 2018 Menus of Change®Leadership Summit
The Culinary Institute of America, in collaboration with Harvard T.H. Chan School of Public Health and the Menus of Change Sustainable Business Leadership and Scientific and Technical Advisory Councils, have just announced the full draft schedule for the 2018 Menus of Change Leadership Summit. Among the newly confirmed highlights of the June 19–21 program are:
- "Scaling Change: Driving Better Practices in High-Volume Agriculture and Food Production," featuring Wes Jackson, president emeritus, and Fred Iutzi, president, The Land Institute.
- A roundtable discussion of case studies in transformation from K-12 school food, featuring Anupama Joshi, executive director of the National Farm to School Network; Bertrand Weber, director of Culinary and Nutrition Services for Minneapolis County Public Schools, and Donna Martin, director of the Burke County, GA school nutrition program and president of the Academy of Nutrition and Dietetics.
- An all-star lineup of presenters from all across the industry.
In addition, you asked; we listened! One of the most valuable pieces of feedback we received last year was the desire for more—more breakouts, more opportunities to ask questions and engage in dialogue with your industry-leading peers, and more time to gain practical insights to help your businesses thrive. New this year is a third round of breakout sessions, on the final day of the conference, that offer more of the strategies you need to put Menus of Change principles into action. Check out the full schedule here.
Join us at The Culinary Institute of America in Hyde Park, NY. Register today to take advantage of the advance purchase registration rate.
The 2018 events will wrap up in New Orleans near the French Quarter at Cook. Craft. Create. ACF National Convention & Show. The national convention will feature additional educational and engagement opportunities that will build off the ChefConnect series and will provide a revitalizing experience for members, foodservice professionals, students and competitors. All the while igniting innovation that attendees can bring back to their classroom, employees or kitchen! We hope to see you very soon!