ALL-MEMBER MEETING June 19-20, 2017 The Culinary Institute of America Hyde Park, NY presented by The Culinary Institute of America in association with The Mushroom Council with additional support provided by Alaska Seafood Marketing Institute, American Egg Board, Ardent Mills, Datassential, Dole Packaged Foods, Kikkoman Sales USA, Northern Canola Growers Association, and Unilever Food Solutions MEETING OBJECTIVES The June 2017 Culinary Institute of America Healthy Menus R&D Collaborative All-Member Meeting will: include sessions planned by the five newly formed working groups; 1. Plant-Forward (Chairs = Lisa Feldman & Annette Grecchi Gray) 2. Policy (Co-Chairs = Anne Readhimer & Alisa Via Reque) 3. Process & Ingredient Purity (Co-Chairs = Tom Gumpel & Pam Smith) 4. Promotion (Co-Chairs = Deanne Brandstetter & John Coker) 5. Protein (Chair = Rafi Taherian) incorporate consumer and operator research insights; and demonstrate ways for members to act on the HMC strategic planning priorities: 1. Support key trends. 2. Enhance internal communication. 3. Influence other industry members, policy makers, and regulators. June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 1 of 7
Monday, June 19 Marriott Pavilion, Conference Level MEETING AGENDA 2:30 PM Introductions & Opening Remarks Co-Chairs: 3:00 PM Promotion Working Group Session Deanne Brandstetter, MBA, RDN (VP, Nutrition & Wellness, Compass Group, North America) Tom Gumpel, 86 (VP of R&D, Panera Bread) Pam Smith, RD (Culinary Nutrition Consultant and Founder, Shaping America s Plate) Presentations & Group Discussion (60 minutes) Unveiling the Updated Charter and a Preliminary Promotional Plan This session will focus on reviewing the updated HMC Charter, results of a member survey on internal/external communication and promotion needs, and a preliminary list of external stakeholders and influencers to target. Leaders: Deanne Brandstetter, MBA, RDN (Compass Group, North America; Promotion Working John Coker (Chief Creative Officer, AVI Foodsystems, Inc.; Promotion Working 4:00 PM Refreshment & Networking Break 4:15 PM Protein Working Group Session Presentation & Group Discussion (45 minutes) Defining Protein Quality and Quality Protein: HMC Operator Survey Results Leader: Joy Takiguchi (Senior Food Technologist, Panda Restaurant Group; Team Leader) Group Discussion (45 minutes) Applying Strategic and Consumer Insights to HMC Protein R&D Projects Leader: Jeff Miller (Consultant, American Egg Board) 6:00 PM Meeting Adjourns 6:30 PM Small Group Dinners Small group dinners will be hosted by Corporate Members at various restaurants in Hyde Park and Poughkeepsie. June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 2 of 7
Tuesday, June 20 Marriott Pavilion, Conference Level 8:00 AM Hudson Valley Breakfast Buffet 8:30 AM Plant-Forward Working Group Session (90 minutes) Opening Remarks (5 minutes) Developing Plant-Forward Menu Concepts for Gen Z Customers This session will begin with presentations by corporate & operator member teams that collaborated to bring new plant-forward product and menu items to life in various operations. The following panel discussion will then address questions like what does menu concept development with street cred look like for Gen Z diners? What resonates with them? What does authentic mean to them? How can we translate world cuisines into new, plant-forward dishes for Gen Z? Leader: Lisa Feldman (Director of Culinary Services, Sodexo Culinary Services: Plant-Forward Working Group Chair) Presentations (40 minutes total; 20 minutes for each team) Collaborating on Plant-Forward Product Ideation Co-Presenters: Jenna Wlotzko (Manager, Culinary Innovation, The Wendy s Company) on the phone James Bickmore-Hutt (Corporate Chef, Dole Packaged Foods) Co-Presenters: David Groll (Corporate Executive Chef, Pollo Tropical) on the phone Laurie Scanlin (R&D Manager, Ardent Mills) Panel Discussion (40 minutes) University Pop-Up Events Featuring Plant-Forward Menu Items Moderator: Kelly Toups (Program Director, Oldways Whole Grains Council) Panelists: Martin Breslin (Director of Culinary Operations, Harvard University Dining Services) Lisa Feldman (Director of Culinary Services, Sodexo Culinary Services; Plant-Forward Working Annette Grecchi Gray (VP, Menu Development, ARAMARK Corporation; Plant-Forward Working Becky Schlaebitz (Senior Director, Sales, Ardent Mills) 10:00 AM Refreshment & Networking Break Featuring a Jackfruit Pop-Up! June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 3 of 7
10:30 AM Policy Working Group Session Leaders: Alisa Via Reque (Corporate Dietitian, Brinker; Policy Working Anne Readhimer (Director, Fresh Food Innovation, 7-Eleven; Policy Working Presentation & Group Discussion (45 minutes) Menu Nutrition Labeling: Media Impact Speaker: Sylvia Rowe (President, SR Insights; HMC Resource Specialist) Presentation & Group Discussion (75 minutes) Menu Nutrition Labeling: Consumer Survey Insights Speaker: Anne Readhimer (Director, Fresh Food Innovation, 7-Eleven; Policy Working 12:30 PM Working Lunch This will be a buffet lunch; please get your plate and return to the meeting room for the beginning of the next working group session. 12:45 PM Process and Ingredient Purity Working Group Session Opening Remarks (10 minutes) The Clean Working Group s Journey from January to June Leaders: Tom Gumpel, 86 (VP of R&D, Panera Bread: Process and Ingredient Purity Working Pam Smith, RD (Culinary Nutrition Consultant and Founder, Presentation (10 minutes) Demanding vs. Understanding Clean Labels: Consumer Insights Speaker: Pam Smith, RD (Culinary Nutrition Consultant and Founder, Presentation (10 minutes) Defining and Developing Clean Labels: HMC Member Insights Speaker: Pam Smith, RD (Culinary Nutrition Consultant and Founder, June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 4 of 7
Short 5-minute Presentations followed by Group Discussion (45 minutes) The Clean Menu Continuum: Sharing Member Success Stories & Challenges Leader: Pam Smith, RD (Culinary Nutrition Consultant and Founder, Speakers: Kasia Momot (Director, Menu Strategy, Cracker Barrel) Paul Racicot (Director of R&D, Dunkin Donuts) Scott Uehlein (VP, Product Innovation and Development, Sonic Drive-In) 2:00 PM Closing Remarks Co-Chairs: Deanne Brandstetter, MBA, RDN (VP, Nutrition & Wellness, Compass Group, North America) Tom Gumpel, 86 (VP of R&D, Panera Bread) Pam Smith, RD (Culinary Nutrition Consultant and Founder, Shaping America s Plate) 2:15 PM Meeting Adjourns ************************************************************************* 3:00 PM Menus of Change Registration Opens SAVE THE DATES! All HMC operator members will be invited to participate in the 2018 CIA-Harvard Worlds of Healthy Flavors Leadership Retreat, which will be followed by the CIA Healthy Menus R&D Collaborative meeting. These back-to-back events will be held at the CIA at Copia campus in Napa, California. 2018 Worlds of Healthy Flavors Leadership Retreat January 16-18, 2018 2018 CIA Healthy Menus R&D Collaborative All-Member Meeting January 18-19, 2018 June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 5 of 7
HMC Working Group Membership Lists If you would like to join a working group, change working groups, or you need contact information updated, please let Amy Myrdal Miller know. Thanks! Plant-Forward Working Group Members Co-Chairs = Lisa Feldman and Annette Grecchi Gray James Bickmore-Hutt Dole Packaged Foods James.Bickmore- 805-601-5957 Martin Breslin Harvard University Dining martin_breslin@harvard.edu 617-496-6704 Ron DeSantis Yale University ronald.desantis@yale.edu 203-432-6712 Lisa Feldman Sodexo Lisa.Feldman@sodexo.com 301-987-4626 Annette Grecchi Gray ARAMARK Corporation gray-annette@aramark.com 215-409-7099 David Groll Pollo Tropical dgroll@pollotropical.com 601-668-3007 Jim Kelley Dole Packaged Foods Jim.Kelley@doleintl.com 805-601-5953 Laurie Scanlin Ardent Mills laurie.scanlin@ardentmills.com 720-238-7254 Becky Schlaebitz Ardent Mills becky.schlaebitz@ardentmills.com 402-212-3546 Kyla Tuori Unilever Food Solutions Kyla.Tuori@unilever.com 647-274-3914 Jenna Wlotzko The Wendy's Company Jenna.Wlotzko@Wendys.com 614-764-3039 Policy Working Group Members Co-Chairs = Anne Readhimer and Alisa Via-Reque Mackenzie Gibson Sonic Drive-In mackenzie.gibson@sonicdrivein.com 405-249-8016 Lanette Kovachi Subway Restaurants kovachi_l@subway.com 203-877-4281 Emily Navarro Unilever Food Solutions emily.navarro@unilever.com 201-894-7061 Debe Nagy- Red Lobster dnagy-nero@redlobster.com 407-734-9519 Anne Readhimer 7-Eleven anne.readhimer@7-11.com 972-828-6561 Patsy Ross 7-Eleven, Inc. patsy.ross@7-11.com 972-828-6737 Amy Siverling ARAMARK Corporation siverling-amy@aramark.com 610-212-2573 Alisa Via-Reque Brinker Alisa.Via-Reque@brinker.com 972-770-8706 June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 6 of 7
Process & Ingredient Purity Working Group Members Co-Chairs = Tom Gumpel and Pam Smith Sheri Coleman Northern Canola scoleman@ndpci.com 701-221-2028 Jane Foreman Kikkoman Sales USA jforeman@kikkoman.com 415-229-3610 Tom Gumpel Panera Bread tom.gumpel@panerabread.com 845-264-1564 Andrew Hunter Kikkoman Sales USA ahunter@kikkoman.com 323-782-9552 Rebekah Johnson Unilever Food Solutions rebekah.johnson@unilever.com 630-955-5371 Chris Martone Subway Restaurants martone_c@subway.com 203-877-4281 Kasia Momot Cracker Barrel kasia.momot@crackerbarrel.com 615-235-4178 Jenny Nixon KFC Jennifer.Nixon@yum.com 502-874-2206 Paul Racicot Dunkin' Donuts Paul.Racicot@Dunkinbrands.com 781-737-3910 Pam Smith Shaping America's Plate ps4health@aol.com 407-909-9898 Scott Uehlein Sonic Drive-In scott.uehlein@sonicdrivein.com 405-225-5766 Promotion Working Group Members Co-Chairs = Deanne Brandstetter and John Coker Deanne Brandstetter Compass Group deanne.brandstetter@compass-usa.com 914-935-5424 John Coker AVI Fresh jcoker@avifoodsystems.com 330-610-6666 Stuart McAllister Dole Packaged Foods Stuart.McAllister@doleintl.com 805-601-5950 Marie Molde Datassential Marie.molde@datassential.com 312-909-6780 Steve Solomon The Mushroom Council steve_solomon@msn.com 847-644-9660 Marissa Thiry Taco Bell Corporation marissa.thiry@yum.com 949-863-4565 Don Trouba Ardent Mills donald.trouba@ardentmills.com 402-659-0880 Protein Quality Working Group Members Chair = Rafi Taherian Eryn Bennett The Wendy s Company Eryn.Bennett@wendys.com David Bolosan Black Angus Steakhouse dbolosan@blackangus.com 818-208-9923 Jann Dickerson Alaska Seafood Marketing Institute Jann@ThinkFoodSF.com 415-601-7761 John Howeth American Egg Board jhoweth@aeb.org 224-563-3705 Darryl Mickler Hard Rock International Darryl_Mickler@hardrock.com 407-445-7625 ext 2500 Jeff Miller American Egg Board jeff@cuttingedgeinnovation.com 508-989-3490 Bart Minor The Mushroom Council bart@mushroomcouncil.org 408-432-7210 Missy Nelson Taco Bell Corporation missy.nelson@yum.com 949-863-4565 Tricia Sanguinetti Alaska Seafood Marketing Institute triciasanguinetti@gmail.com 818-519-5135 Laurie Scanlin Ardent Mills laurie.scanlin@ardentmills.com 720-238-7254 Steve Solomon The Mushroom Council steve_solomon@msn.com 847-644-9660 Rafi Taherian Yale University rafi.taherian@yale.edu 203-499-8602 Joy Takiguchi Panda Restaurant Group joy.takiguchi@pandarg.com 626-799-9898 x8239 June 2017 All-Member Meeting Agenda Updated June 19, 2017 Page 7 of 7