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2022 Menus of Change

Name: 2022 Menus of Change
Genre: آخر
Released: 2022-09-13
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The 2022 Menus of Change Summit, held June 14-16, 2022, aimed to compel the foodservice industry to take more aggressive action to help mitigate the climate and public health crises, biodiversity loss, and a host of other key issues.

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Welcome and Introduction to the Day • Greg Drescher (Senior Advisor, Strategic Initiatives, CIA) General Session VIII: Wine and the Climate Crisis: Collective Action to Decarbonize a Prized Beverage • Katie Jackson (Co-Founder, International Wineries for Climate Action) General Session IX: The Business of Change: Financial Markets, ESG, and the Food Industry in Transition • Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Chair, Menus of Change Business Leadership Council) • Akash Mirchandani (Vice President, Kitchen Fund; Member, Menus of Change Business Leadership Council) • Megan Bloomer, PhD (Vice President of Sustainability & CSR, The Cheesecake Factory; Member, Menus of Change Business Leadership Council) • Cameron Rabe, MBA (Associate Professor, School of Business and Management, CIA) General Session X: Growing Leadership: Educating the Next Generation of Food System Changemakers • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic

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General Session V: Culinary Culture and Climate Change: Reimagining Excellence • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA) • Naama Tamir (Co-Owner, Lighthouse; Brooklyn, NY) General Session VI: On the Menu: Net Zero Emissions • Kathy Cacciola (Global Sustainability Lead, Food Program, Google Food) • Brent Loken (Global Food Lead Scientist, World Wildlife Fund) • Melanie Levine (Manager, Food & Agriculture Pathway, World Business Council for Sustainable Development) • Julia Jordan (Senior Sustainability Director, Compass Group North America) General Session VII: Strategies for Change: Disruptive Foodservice Insights from Health Care and K-12 School Nutrition • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA) • Emma Sirois, MUEP (National Director, Healthy Food in Health Care, Health Care Without Harm) • Katie Wilson, PhD, SNS (Executive Director, Urban School Food Alliance) More information at ——

farooque10Nov 3, 2025

Welcome and Introduction to the Day • Cathy Jörin, MBA (Senior Director—School of Graduate and Professional Studies, CIA) General Session III: Plant-Forward, Plant-Based: The Business and Technology of Industry Change • Kate Cox (Food Journalist and Former Editor-In-Chief, The Counter) • Marie Molde, RD, MBA (Trend Analyst, Datassential; Member, Menus of Change Business Leadership Council) • Stephanie von Stein (Senior Associate Director, International Engagement, Good Food Institute) • Rachel Dreskin (CEO, Plant-Based Foods Association) General Session IV: From “Meatless Monday” to #NoBeefWeek to “Meat Me Halfway”—Reimagining Engagement Strategies to Transform American Menus • Deena Shanker (Food Reporter, Bloomberg) • David L. Katz, MD, MPH, FACPM, FACP, FACLM (Founder/President, True Health Initiative; Founding Director, Yale University Prevention Research Center) • Daphene Altema-Johnson, MPH, MBA, RDN, LD (Program Officer, Food Communities & Public Health, The Johns Hopkins Center

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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) General Session I: Food, Health, and the Climate Crisis: The Case for Accelerating Change • Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Chair, Menus of Change Business Leadership Council) • Michelle Williams, SM, ScD (Dean of the Faculty, Harvard T.H. Chan School of Public Health) • Sara Bleich, PhD (Director of Nutrition Security and Health Equity, USDA) • Walter Willett, MD, DrPH (Professor, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council) • Matthew Raiford ’98 (Chef/Owner, Gilliard Farms) • Emily Broad Leib, JD (Clinical Professor of Law and Faculty Director, Harvard Law School Food Law and Policy Clinic) General Session II: Minding Our Future (and Your Brain): Healthy Aging, Foo

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