Menus of Change 2025

Welcome and Opening Remarks • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs and Research, CIA) • Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health) Opening Keynote: A World View on Leading Change: Crafting Strategy and Leveraging Opportunities • Michiel Bakker (President, the Culinary Institute of America) General Session I: On Leading Change: Leadership Skills to Drive Incremental Progress at any Level Food Tank President, Dani Nierenberg, speaks with influential food leaders across sectors and vantage points who will speak on the leadership skills necessary to enact change within your organization, providing examples of the positive progress occurring in organizations large and small, modeling how to take action on the ‘catalysts of change’ within organizations of various sizes and scales. • Danielle Nierenberg (President, Food Tank) • Ann Cooper ’79 (Founder, Chef Ann Foundation) • Jeff Steelman

General Session II—Part 1: Policymakers Reshaping Menus in Collaboration with Foodservice • Tariq Sheriff, MPH (Business and Development Strategy Manager, Government of the District of Columbia) • Neeti Jain (Strategic Partnerships Advisor, New York City Mayor’s Office of Food Policy) • Nelson Quiles ‘06 (Senior Director of Policy, Partnerships and Communication, New York City Public Schools Office of Food and Nutrition Services) • Philip DeMaiolo (Corporate Chef/Senior Manager Culinary Development, Sodexo, Health & Hospital) • Mary McCarthy (Vice President of Sustainability, Levy Restaurants) General Session II—Part 2: Policy: Federal Advocacy and Resources for Collaboration with Foodservice Presentation on City and Federal Level Advocacy Opportunities and Climate Change Resources for Restaurants and Foodservice • Anne E. McBride, PhD (Vice President of Impact, James Beard Foundation) General Session III—Part 1: Supporting and Expanding Ethical, Values-Based Sourcing of Animal Protein

Food Tank President, Dani Nierenberg, speaks with influential food leaders across sectors and vantage points who will speak on the leadership skills necessary to enact change within your organization, providing examples of the positive progress occurring in organizations large and small, modeling how to take action on the ‘catalysts of change’ within organizations of various sizes and scales. Moderator: Danielle Nierenberg (President, Food Tank) Panelists: Ann Cooper ’79 (Founder, Chef Ann Foundation) Fariyal Abdullahi ’14 (Executive Chef, Hav & Mar) Missy Schaaphok (Director of Global Food Innovation, Sustainability, and Regulatory, Taco Bell) Amy Keister (Global Director of Sustainability, Compass Group) ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: 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-

General Session V - CIA Faculty and Alums on System-Level Change A look at CIA grads enacting change and faculty challenging students on topics covered in the 2025 content framework as a window into the CIA master’s degree programs. Introduction: Jen Clarke (Senior Director, School of Graduate Studies) Moderator: Mary Purdy, MS, RDN (Managing Director, Nutrient Density Alliance; Adjunct Faculty, CIA Online Master’s in Sustainable Food Systems) Presenters: JB Douglas ‘24 (Marketing and Communications Manager, Zero Foodprint) Christine Migton ’20 (Produce Specialist, US Foods) General Session VI - Culinary and Business Strategies for a New Food Culture An inside look at current food trends and insights from Google that will surprise and reframe the way you think and promote your offerings. Menu design, marketing strategies, operational shifts, and business techniques will be discussed to help companies respond and remain competitive in a new food culture impacted by GLP-1 drugs, a new sn

Applied nutrition psychology and consumer research paired with a nutrition perspective on the amazing power of plants, along with behavioral insights and current industry strategies that are working to increase adoption of whole food plant proteins. Moderator: Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Lead, Google) Panelists: Eve Turow-Paul (Founder and Executive Director, Food for Climate League) Paul Newnham (CEO, SDG2 Advocacy Hub, Chef’s Manifesto) Huy Do (Research and Insights Manager, Datassential) Christopher Gardner, PhD (Rehnborg Farquhar Professor of Medicine, Stanford University; Director of (SPRC) Nutrition Studies Group, Stanford University) ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: 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 associat

A session showcasing new Menus of Change University Research Collaborative (MCURC) project findings that highlight the measurable impacts of repurposing and employee-driven solutions, with evidence on food waste innovations that enable sizeable, lasting change in food waste reduction across the foodservice, restaurant, and hospitality industries. Presenters: Sara Burnett (Executive Director, ReFED) Matthew Ward ’99 (Executive Chef of Residential Dining, University of North Texas) Ghislaine Challamel (Senior Advisor, Stanford Food Institute) ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: 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 associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Bus

A look at the current state of the food workforce, including current realities, challenges, and opportunities, and the ROI of employee investments through the lens of case studies that emphasize the need for balancing employer and employee needs with economic and social realities. An inquiry into win/win strategies in the current workforce landscape, starting with a compelling look at the business case for investing in training and job quality. Part 1: The Business Case for Workforce Investments Presenter: Sandhya Mahadevan (Fellow, Good Jobs Institute) Part 2: Workforce Case Studies Moderator: Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation) Panelists: Lou Piuggi ’83 (VP of Culinary, Food & Beverage, Delaware North) Anna Threadcraft (Food Policy Strategy and Development, Wellness Nutrition Manager, Delta Air Lines) Florence Simpson (Deputy Director of Food Services, LA Unified School District) ————————————————————————————————————————————————————— CIA: CIA for

General Session IX - Value, Affordability, and the Celebration of the Food Experience: Enabling Equitable MOC-Aligned Food Options in the Private and Public Sector A panel discussion with organizations who are working to drive guest access and enjoyment of MOC-aligned menus and food experiences in quick-serve environments or at a value price point (acknowledging current economic realities). With inspiration from large and medium-sized brands as well as public institutions who are enabling more equitable access to healthy, affordable foods for all. Moderator: Sam Oches (Editorial Director, Informa Foodservice) Panelists: Scott Davis (Chief Concept Officer, Noodles & Co) Daniel Patino (Co-Founder and Executive Chef, Salad & Go) Jocelyn Dubin, MS, RDN (Lead Public Health Nutritionist, County of Santa Clara Public Health Department) ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America i

General Session III – Part 2 Using Your Power to Build Ethical Supply Chains A conversation on how organizations can become a responsible generator of values-based procurement locally and globally, with thought-provoking and actionable insights for chefs and foodservice decision makers. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: 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 associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Business, Food Studies and Sustainability, Hospitality Management, and Wine and Beverage Management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and co

General Session IV – Celebrating Solutions from the Plant Kingdom Part 1 Science-Driven Global Nutrition Frameworks Translated into Inclusive, Actionable Opportunities for Foodservice Presentation and Panel Discussion Introduction: Greg Drescher (Senior Advisor for Strategic Partnerships, Industry Leadership and Impact) Moderator/ Presenter: Fabrice DeClerck, MSc, PhD (Science Director, Eat Foundation) Panelists: Tambra Raye Stevenson (Founder and CEO of WANDA (Women Advancing Nutrition, Dietetics, and Agriculture) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health) Christa Essig, MPH (Key Account Manager, World Business Council for Sustainable Development (WBCSD) Jackie Bertoldo, DrPH, MPH, RDN (Founder and Principal, Eat Better by Design) ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary c