Menus of Change is a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with the Harvard T.H. Chan School of Public Health—Department of Nutrition.

Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.  

Half of all meals consumed in America today are prepared by culinary professionals. Chefs and culinary leaders are assuming ever larger, more pivotal roles in integrating key imperatives of taste, health, the environment, community, business, and economics.

We’re asking a lot of these chefs and foodservice operators. And in the future, we will ask more:

  • How can we make our most delicious foods healthful and environmentally sustainable?
  • What if America's most talented chefs and today’s culinary students were to collaborate with scientists and business leaders to find business-friendly solutions to our obesity and healthcare crises and food security issues around the globe?
  • How can chefs and restaurateurs work in partnership with nutrition and medical experts, and environmental scientists to help the business community develop new models of innovation—and new, long-term business strategies—around opportunities for the future of food and foodservice?

Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is an annual gathering of professionals from a wide range of disciplines involved in these issues—business, culinary arts, sustainability, health and wellness—to spark new insights and develop solutions.