More than 400 chefs, scientists, food manufacturers and other professionals whose careers concern the intersection of food, health and sustainability gathered last week for the fifth annual Menus of Change conference.
During the three-day event at the CIA's campus in Hyde Park, N.Y., the initiative's two advisory councils -- made up of leading scientists, analysts and foodservice business leaders -- shared the findings of the 2017 Menus of Change report. Information sessions offered insights on topics from adding plant-forward dishes to the menu and overhauling school lunch to battling climate change and increasing transparency at multi-unit foodservice operations. In his opening remarks, Greg Drescher, vice president of strategic initiatives and industry leadership for the CIA, highlighted the recently released CIA-EAT Plant-Forward Global 50 list that reflects the critical role chefs are playing in improving the global food system and influencing consumer choices.
This Special Report offers an overview of the 2017 Menus of Change report and conference, along with resources that chefs and food companies can use at their operations. Read on for a look at some of the chefs and restaurants making headlines due to their commitment to the type of healthy and sustainable food practices championed by Menus of Change.
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Food world embraces plant-based eating
(The Culinary Institute of America)
Chefs and others in the foodservice industry are making great progress when it comes to creating menus that emphasize and celebrate plant-based foods, according to the 2017 Menus of Change Annual Report. "The idea of plant-forward eating moved from a burgeoning term in the prior year to the default phrase for capturing the rising status of vegetables and plant proteins on American menus," the report noted.
SmartBrief/Food & Beverage (6/21)