Featured titleآخر

Menus of Change Conference

Name: Menus of Change Conference
Genre: آخر
Released: 2019-06-25

آخر

السنة

2019

المدة

9h 26m

IMDb

شاهد الآن

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اختيارات مميزة

هل تريد المزيد من الترفيه؟ استكشف منصة الألعاب المقترحة ووجهة الدراما القصيرة التي نوصي بها.

ألعاب فورية

Gamixo

العب ألعاب المتصفح الخفيفة مثل الألغاز والورق والرياضة والتحديات السريعة خلال ثوانٍ.

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دراما قصيرة

VSKIT Drama

شاهد المسلسلات القصيرة الرائجة وقصص الرومانسية والدراما الجديدة مع تحديثات يومية سريعة.

زر الآن

Together, the CIA and Harvard have been 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. More information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: 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 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 initia

DBNGOGONov 11, 2025

More information at Live webcasted videos from The Culinary Institute of America’s Menus of Change conference. General Session VI: “Welcome & Introduction to the Day” • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) “Change Management: What Works-- Innovations in Sustainable Seafood” Serving more kinds of seafood more often could have a significant impact on public health and environmental sustainability, yet Americans consume far less than the recommended amounts of seafood, and what they do consume usually happens away from home. Join this session to hear how innovation—in sourcing, menu design, and cellular aquaculture—can support the massive opportunity represented by sustainable seafood for foodservice operators. • Gerard Viverito (Associate Professor of Culinary Arts, CIA) • Tim Fitzgerald (Director, Impact Division, Fisheries Solution Center, Environmental Defense Fund) • Leigh Habegger (Executive Director, Seafood Harvesters of America) • Lou

Melody💜Nov 11, 2025

More information at Live webcasted videos from The Culinary Institute of America’s Menus of Change conference. “Welcome Back” • Cathy Jörin (Director, Food Business School) “The Business Case for Addressing Climate Change: Risk, Opportunity, and Profit” This session will present three case studies that underscore the business case for responding urgently to food-related climate change imperatives—including how success and profit or failure and loss can depend on recognizing the risks of inaction. • Michael Kaufman (Partner, Astor Group, and Chair, Menus of Change Business Leadership Council) • Hannes Dempewolf, PhD (Head of Global Initiatives, Crop Trust) • Ayr Muir (Founder and CEO, Clover Food Lab) • Rafi Taherian ‘95 (Associate Vice President, Yale Hospitality)

THE TIKTOK GODDESS 🧝🏻‍♀️Nov 11, 2025

More information at Live webcasted videos from The Culinary Institute of America’s Menus of Change conference. “Welcome Back” • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) “Change Management: What Works—Leadership in Food System Transformation” Building on last year’s popular integrated organizational change sessions, we will again highlight change-makers in action, sharing case studies on how to drive MOC Principles within a business. WeWork made headlines in 2018 with their meat-free employee meals policy, and then again in 2019 with the launch of their New Food Labs project. Hear from the global head of WeWork Labs on its approach to leadership in food systems transformation. • Roee Adler (Global Head of WeWork Labs, SVP, WeWork) “Change Management: What Works—Advancing Animal Welfare in Foodservice” In this second round of highlighting change management that works, we’ll look at the issue of animal welfare through the larger lens of plant-forw

user8079647287620Nov 11, 2025

More information at Live webcasted videos from The Culinary Institute of America’s Menus of Change conference, including: General Session III: Welcome & Introduction to the Day • Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food, and Vice Chair, Menus of Change Business Leadership Council) “Sustainability and the Plant-Forward Mediterranean Diet: A Snapshot of New Research and a Challenge to the Restaurant Community” This short session will spotlight the convergence of sustainability insights and nutrition research around the traditional Mediterranean Diet—a plant-forward dietary pattern that holds enormous promise to inspire food system transformation. And you’ll hear about the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center—focused on research and education around these critical issues. • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) • Miguel Ángel Martínez González MD,

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More information at General Session I: Launch of a Pivotal Global Report on Food, Planet, and Health: Translating the EAT-Lancet Commission Findings into Delicious, Actionable Strategies Join us as we kick off the summit with a deep dive into the recently released EAT-Lancet report, which sets for the first time specific, numerical targets for dietary guidance within a global context that aligns optimal nutrition with planetary boundaries anticipating an estimated world population of 10 billion by 2050. This session will illustrate from both a scientific and culinary perspective what the key targets are, explore their implications for the foodservice industry—including opportunities for phased in action and stepwise goals—and discuss how best to engage the culinary community in acting rapidly in response to them and to the larger food systems, health, and environmental challenges facing us. Line Gordon, PhD (Director, Stockholm Resilience Centre) Johan Rockstrӧm, PhD (Director, Potsdam

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