Change on the Menu: The Business of Good Food


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Our food choices—what we eat and what we serve our families and friends—influence our health and the health of our planet. These choices are linked to chronic disease prevention while also affecting the livelihoods of more than one billion people around the world.

Join Barton Seaver, Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment at Harvard School of Public Health; Executive Chef Cliff Pleau of Seasons 52; and Arlin Wasserman, Principal and Founder of Changing Tastes, as they share about Menus of Change™, a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with the Harvard School of Public Health.

Together, the CIA and Harvard are 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.

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