The 2016 Menus of Change Leadership Summit will feature 6 general sessions, 12 breakout sessions, 9 culinary presentations (5 during general sessions and 4 during breakout sessions), 2 breakfasts, 2 morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions. At-A-Glance Schedule Overview Tuesday, June 14 Wednesday, June 15 Thursday, June 16 Presenter/Media Lounge Lobby, Marriott Pavilion (Balcony Level) 3 PM to 7 PM 7:45 AM to 7 PM 8 AM to 2 PM Registration & Refreshments 3-3:30 PM Breakfast 7:45-8:15 AM Breakfast 8-8:30 AM Welcome & Opening Remarks 3:30 4:15 PM General Session II 8:15-9:45 AM General Session V (Part I) 8:30-10 AM Opening General Session 4:15 6 PM Refreshment & Networking Break 9:45 AM Refreshment & Networking Break 10 AM Opening Reception 6:00-7 PM Breakout Sessions, Round A 10:30-11:45 AM General Session V (Part II) 10:30 AM - 12 PM Lunch 12 PM General Session VI 12 12:45 PM Dessert & Coffee Break 1 PM Closing Remarks 12:45 1 PM General Session III 1:15-2:45 PM Lunch 1 PM - 2 PM Refreshment & Networking Break 2:45 PM Breakout Sessions, Round B 3:30-4:45 PM General Session IV 5 6 PM Networking Reception 6 7 PM 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 1 of 10
PROGRAM SCHEDULE The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health Department of Nutrition. A Menus of Change Scientific and Technical Advisory Council composed of leading nutrition, environmental, and other scientists and scholars, together with the Harvard T.H. Chan School and CIA, are solely responsible for the nutrition and environmental guidance of the report and conference. The Menus of Change Sustainable Business Leadership Council contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for change throughout the foodservice industry, highlight case studies in innovation (e.g., menu research and development, product sourcing, supply chain management, etc.), and build industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative. Tuesday, June 14 3 PM Registration & Refreshments Lobby, Marriott Pavilion (Conference & Auditorium Levels) 3:30 PM Welcome & Opening Remarks 4:15 PM Opening General Session Presentations The 2016 Menus of Change Annual Report: What s New? What s Ahead? Leading experts from the Menus of Change Scientific and Technical Advisory Committee detail the foodservice industry s progress in advancing healthier, more sustainable menus, with a special emphasis on what to make of the 2015 Dietary Guidelines for Americans, as well as the potential food and agricultural production impacts from the Paris climate agreement. 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 2 of 10
Tuesday, June 14, continued 4:45 PM General Session I Opening Keynote Presentation The New Science of Plant Forward The past year has been exceptional in the new findings and clarity of direction from the scientific community on the importance of plant-forward diets. Join some of the nation s leading scientists including experts at the center of the 2015 U.S. Dietary Guidelines (with an emphasis on the Scientific Report of the 2015 Dietary Guidelines Committee) and the United Nation s Climate Change Conference in Paris as they discuss new scientific studies, policy decisions, and what you should know about the state-of-the art of evidence on how our food choices affect our health and the health of the planet. 6 PM Opening Reception Beverage Garden Plaza (weather permitting) With book signings by presenters. Books will be available for purchase during the reception. 7 PM Opening Reception Concludes Enjoy dinner on your own Wednesday, June 15 7:45 AM Hudson Valley Breakfast Buffet 8:15 AM General Session II Welcome & Introduction to the Day Introduction to Investor Attitudes and Insights from the Food Business School Presentations and Panel Discussion How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies? 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 3 of 10
Wedendsay, June 15, continued 9:25 AM Globally Inspired, Plant-Based Cooking: The Art and Science of Healthy and Delicious This culinary presentation will leave you with new menu ideas that bring plant proteins, nuts, legumes, and produce to life in delicious, flavorful ways for your diners, as well as a new understanding of the nutritional and environmental benefits of plant-centric foodservice concepts. 9:45 AM Refreshment & Networking Break 10:30 AM Breakout Sessions, Round A Various Campus Locations Breakout Session A1 Danny Kaye Theatre, Conrad Hilton Library Culinary Presentation The Sustainable Kitchen Culinary Stage Breakout Session A2 Ecolab Theatre, Admission Center Culinary Presentation Soy and Fermented Soy as Plant-Forward Strategies Soy and fermented soy products have been around for millennia in Asia, and have been used as powerful flavor enhancers. They are also beloved for their health benefits. Featuring CIA faculty from three different areas of expertise, this panel explores ways to move beyond the familiar to incorporate a wider range of soy and fermented soy to enhance flavor, heighten palatability, and boost menu positioning all while leveraging the growing popularity of global flavors and plant-based foods. Breakout Session A3 Classroom 3, Understanding the New Investor Attitudes: Creating Value through Healthy, Sustainable, and Delicious Food Q&A with General Session Speakers Join us for a moderated Q&A and conversation with presenters from this morning s general session on How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes. 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 4 of 10
Wednesday, 10:30 a.m. Breakout Sessions, continued Breakout Session A4 Classroom 4, Supply & Demand-Side Drivers towards a Healthier and More Sustainable Food System in the Greater Hudson Valley and at the CIA Hear from CIA faculty about case studies of change on campus and throughout the Hudson Valley. Breakout Session A5 Renaissance Lounge, Hudson Hall The State of Nutrition Science Join our opening plenary speakers and some of the nation s top nutrition scientists for an interactive conversation about the dietary guidelines, paleo and vegan diets, bulletproof coffee, and your most burning questions about sustainability and healthy eating. Breakout Session A6 Wine Spectator Theater Sustainable Seafood Certifications: What Do They Mean and How Do They Work? As more restaurants and foodservice operations commit to serving more fish and to sourcing fish more responsibly, rating and certification programs have become powerful tools for communications with our suppliers and your diners. Learn more from the leaders of the most widely used rating systems and certification programs in the U.S. about how they can fit into your menus and operations. 10:30 AM Tables of Change, Round A Lounge Spaces in The Egg at the Student Commons 11:45 AM Breakout Sessions Conclude/Time to Walk to Lunch 12 PM Family-Style Lunch 12:45 PM Lunch Concludes/Return to Marriott Pavilion 1 PM Dessert & Coffee Networking Break 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 5 of 10
Wednesday, June 15, continued 1:15 PM General Session III Presentations Reducing Antibiotics in the Food Industry: Practical Strategies for Your Operation Foodservice operations of all types are rapidly announcing new commitments to reduce antibiotic use in food production. So what are the next steps? We ll explore what eliminating antibiotics means for your operations and food safety programs, how new policies will affect you and your suppliers, and what strategies to address first. 2:25 PM Culinary Presentation 2:45 PM Refreshment & Networking Break With book signings by presenters. Books will be available for purchase during the break. 3:30 PM Breakout Sessions, Round B Various Campus Locations Breakout Session B1 Danny Kaye Theatre, Conrad Hilton Library Culinary Presentation: The Sustainable Kitchen Culinary Stage Breakout Session B2 Ecolab Theatre, Admission Center Q&A with General Session Speakers Reducing Antibiotics in the Food Industry: Practical Strategies for Your Operation Join us for a moderated Q&A and conversation with presenters from this afternoon s general session on Reducing Antibiotics in the Food Industry to understand how to apply the science and design your own strategy for change. 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 6 of 10
Wednesday, 3:30 p.m. Breakout Sessions, continued Breakout Session B3 Classroom 3, Sustainable Seafood: Making it Work in Your Operation As more and more restaurant and foodservice operations commit to using sustainable seafood, the next challenge is making it work in your operation. Join this afternoon s general session presenters from Aramark and Compass Group along with Bruce Mattel of The Culinary Institute of America for a discussion to address your questions about setting goals and transforming your operations with regard to seafood sourcing. Breakout Session B4 Classroom 4, On Campus: Reinventing Our Food Choices and Food Systems Case Studies from the Menus of Change University Research Collaborative Breakout Session B5 Renaissance Lounge, Hudson Hall Plant-Forward: How to Make it Work in Your Operation How to take your plant-forward concept from idea to reality, from one location to many? Foodservice experts with vast experience in applying culinary innovation to plant-centric cuisine will help bring new concepts nominated by conference attendees to the national stage, providing advice for success along the entire operational chain from ingredient sourcing and procurement to kitchen operations, labor, production, and presentation. The session provides practical advice whether you are contemplating changes in your operation or creating a new concept, and whether you operate a white tablecloth restaurant, QSR, fast casual, or robust retail prepared foods program. Breakout Session B6 The Egg at the Student Commons Brewery Tour & Tasting: Spent Grain, The Triple Play The by-product of beer production brewer spent grain is a triple play: Beyond use as animal feed, it has culinary applications, and it can be used to grow mushrooms. This session, which includes a brewery tour, beer and baked goods tastings, and presentations, will open your eyes to spent grain s culinary versatility and benefits to the health of the population and the planet. 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 7 of 10
Wednesday, June 15, continued 3:30 PM Tables of Change, Round B Lounge Spaces in The Egg at the Student Commons 4:45 PM Breakout Sessions Conclude/Return to General Session IV 5 PM General Session IV Panel Discussion & Culinary Presentation Fish, Seafood, and Oceans What are the new industry standards and how do we insure global supply-chain transparency? From a culinary perspective, what are the untapped opportunities for introducing diners to a greater variety of delicious preparations and types of seafood? 6 PM Networking Reception Beverage Garden Plaza (weather permitting) 7 PM Reception and Program Conclude for the Evening Enjoy dinner on your own Thursday, June 16 8 AM Hudson Valley Breakfast Buffet 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 8 of 10
Thusday, June 16, continued 8:30 AM General Session V Welcome & Introduction to the Day Presentations The Business of Plant-Forward This session looks at the business side of plant-forward approaches as we talk with leading restaurant groups from fine dining to casual chains that have embraced plantforward menu concepts. Some are working to feature more fruits and vegetables, nuts, and legumes on the menus of their existing restaurants, while other foodservice leaders are making these ingredients central to their brands and concepts. What does it mean for your diners, your staff, and the future of your business to shift your menu in these directions, and what factors should you consider when making those strategic decisions? 9:40 AM Plant-Forward Menus in High-Volume Foodservice Culinary Presentation 10:00 AM Refreshment & Networking Break 10:30 AM General Session VI Marketing Strategies for Healthy, Sustainable, and Local Food Healthy, sustainable, and local: These three concepts are becoming the new normal among chefs and the new expectation among diners. But these words are used so often now that they ve begun to mean almost nothing at all. So how do you reach today s consumers whether they re dining out or shopping in the grocery store (whether online or in-person)? Experts from the fields of consumer insights, chef-driven retail foodservice, and high-volume foodservice will help you understand how to develop marketing efforts that cut through the clutter to tell a compelling story to your customers. 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 9 of 10
Thursday, June 16, continued 11:10 AM General Session VII Ideas that Change the Plate and Change the World 11:50 AM General Session VIII Closing Keynote The View from Europe: International Perspectives on Plant-Forward Menu Innovation Learn from one of the top food business leaders from across the Atlantic about what it takes to put plants first on menus and why it s the right direction for our industry. 12:30 PM Closing Remarks 1 PM Walk-Around Tasting Lunch With book signings by presenters. Books will be available for purchase during lunch. 2 PM Summit Concludes 2016 CIA-Harvard Menus of Change Leadership Summit Program Schedule Updated March 8, 2016 Page 10 of 10