Welcome and Opening Remarks
• Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA)
• Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA)
• Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)
General Session I: A Global Perspective: Pathways to Achieving Healthy, Sustainable, and Equitable Food Systems
The relationship between food systems, public health, and climate change continues to gain prominence on the global agenda with increasingly stronger calls to action in advancing the vision of a more equitable and sustainable food future. This opening general session, moderated by Danielle Nierenberg, world-renowned expert and advocate on all issues relating to our food system and agriculture, will share the landscape of scientific, political, social, and operational forces at play driving change and shaping business challenges and opportunities for the restaurant and foodservice industry in the U.S. and globally. Hear the latest insights from the second EAT-Lancet Commission, co-chaired by Dr. Walter Willett and due to report in 2024 with a greater focus on food justice and regional adaptations of the Planetary Healthy Diet that was created in 2019. You’ll also learn more about recent legislative successes in the U.S. to cut food waste and hunger, a new food systems initiative led by Harvard University Dining Services in collaboration with Harvard faculty and practitioners in the field, and other important insights and practical strategies that operators can use to champion change within their organizations and communities as we kick off this 11th edition of the Menus of Change Annual Leadership Summit.
• Danielle Nierenberg (President, Food Tank)
• Smitha Haneef (Managing Director, Harvard University Dining Services)
• Niyeti Shah, MPH (Co-Founder, Food Systems Collective)
• Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health)
• Helene York (Strategic Advisor, Where Food Comes From; Adjunct Professor, CIA’s Food Business School)
General Session II: Driving Desire: How to Help Customers Want Healthy, Sustainable Foods
Food choices are deeply personal and challenging to change despite our best hopes and intentions in giving people the “what” and the “why” behind the need to make healthier and more sustainable dietary shifts. Desire and motivation are complex but critical concepts to understand when developing effective approaches for changing human behavior, especially in an increasingly polarized political climate. In this session, strategic communications executive Karen Watson, will share her wisdom on how cultural norms are formed and how marketing and advertising techniques can be applied within the foodservice industry to influence consumer desire for changing their eating habits.
• Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA)
• Karen Watson (Co-Chief Executive Officer, Kinetic Leaders)
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: https://www.ciafoodies.com
CIA at Copia: https://www.ciaatcopia.com
CIA ProChef: https://www.ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
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