Breakfast 8:00-8:30 AM General Session II Climate Change and Menu Strategy: Assessing Global Impact 8:30-10:00 AM

Transcription

1 The 2014 Menus of Change Leadership Summit will feature six general sessions, 18 breakout sessions with a wide variety of formats, five culinary demonstration sessions (two during general sessions and three during breakout sessions), a Monday night networking after-party, and a Wednesday morning press breakfast. Schedule Overview Monday, June 9 Tuesday, June 10 Wednesday, June 11 2:00 PM to 10:30 PM 8:00 AM to 7:15 PM 8:00 AM to 2:30 PM Registration 2:00-2:45 PM Welcome & Opening Remarks 2:45-2:55 PM Opening Keynote Address 2:55-3:30 PM General Session I The 2014 Menus of Change Annual Report: What s New? What s Ahead? 3:30-5:30 PM Opening Reception 5:30-6:30 PM Networking After-Party 9:00-10:30 PM Breakfast 8:00-8:30 AM General Session II Climate Change and Menu Strategy: Assessing Global Impact 8:30-10:00 AM Breakout Sessions A Climate Change and Menu Strategy 10:30-11:45 PM Lunch 11:55 AM - 12:55 PM General Session III Protein Production and Consumption: Rethinking Plants and Animals 1:00-2:30 PM Breakout Sessions B Protein Production and Consumption 3:00-4:15 PM General Session IV Settled vs Unsettled (and Bad) Science: Ending the Theater of Confusion 4:30-6:00 PM Networking Reception 6:00-7:00 PM Press Breakfast 7:30-8:30 AM Breakfast 8:00-8:30 AM General Session V Fruits & Vegetables as Half the Plate: The Practical Business of Making This Happen 8:30-10:00 AM Breakout Sessions C Fruits & Vegetables as Half the Plate 10:30-11:45 PM Lunch 11:55 AM - 12:55 PM Closing General Session Consumer Attitudes, Values, and Behaviors: Windows on Our Mid-term Future 1:00-2:15 PM Closing Remarks 2:15-2:30 PM SUBJECT TO CHANGES Updated February 3, 2014 Page 1 of 15

2 Monday, June 9 2:00 PM Registration & Refreshments Pre-Assembly A Registration Snack 2:45 PM Welcome & Opening Remarks Speaker: 2:55 PM Opening Keynote Presentation PROGRAM SCHEDULE Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) Feeding Our Future: Of Chefs and Leadership Chefs are taking on ever greater responsibility for the what we eat and even what we think about what we eat, shaping our health and the health of the planet. As the role of chef grows to encompass celebrity, educator, innovator, thought leader, policy expert and change maker, what defines leadership? Our speaker will provide insights from a career that spans the W to the White House that can help other culinary professionals not only make better decisions when it comes to ingredient and menu decisions but also play in role in shaping national policy around nutrition, health, and the environment. Speaker: Invited keynote speaker to be confirmed 3:30 PM Opening General Session Presentations (30 minutes) The 2014 Menus of Change Annual Report: What s New? What s Ahead? As leaders in the $683 billion U.S. foodservice industry deal with challenges related to health and wellness, consumer demand, and sustainability, leaders involved with the Menus of Change initiative strive to provide evidence-based guidance for making decisions that promote future success. This session will begin with the release of report s annual industry performance review and changes in scientific recommendations, followed by a lively panel discussion on how businesses directly and indirectly involved in the foodservice industry are using this information to address challenges, reduce risk, and drive for results. Presenters: Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) SUBJECT TO CHANGES Updated February 3, 2014 Page 2 of 15

3 Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council) Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council) Video Presentation (3-4 minutes) Serving Up Change: Will They Buy It? This video will highlight foodservice operations around the country that are having success with integrating nutrition, health, and environmental concerns into their menus and operations. Panel Discussion (75 minutes) Managing Risk and Opportunity: Incubating Business Models for the Future This lively panel discussion will focus on how businesses directly and indirectly involved in the foodservice industry are using the Menus of Change Annual Report, Dashboard, and Principles of Healthy, Sustainable Menus to address challenges, reduce risk, make critical decisions, improve processes and products, and drive for results. The discussion will also focus on identifying business models of the future, and how they can be developed and incubated. Introductory Remarks: Jonathan Atwood (Vice President, Sustainable Living and Corporate Communications, Unilever - North America) Moderator: Michael Kaufman (President, Centerplate Restaurant Group; Member, The Culinary Institute of America Board of Trustees) Panelists: Joan Rector McGlockton (Vice President, Industry Affairs and Food Policy, National Restaurant Association) Will Rosenzweig (Managing Partner, Physic Ventures) Other invited panelists to be confirmed 5:30 PM Opening Reception Charles Courtyard Featuring the Presenting, Platinum, and Premium Gold Level Sponsors 6:30 PM Opening Reception Concludes Enjoy dinner on your own. 9:00 PM Networking After-Party Location 10:30 PM Networking After-Party Concludes SUBJECT TO CHANGES Updated February 3, 2014 Page 3 of 15

4 Tuesday, June 10 8:00 AM Breakfast Buffet Pre-Assembly A 8:30 AM General Session II Presentations (45 minutes) followed by Panel Discussion and Audience Q&A (35 minutes) Climate Change and Menu Strategy: Assessing Global Impact The past decade has been the warmest on record and included an increasingly frequent mix of severe weather, drought and flood. It also has featured more volatile prices and uncertain harvests revealing the brittle nature of intensive agriculture and livestock production. This session explores business and menu strategies that culinary professionals and other food industry leaders can use to manage and reduce the risks of climate change and adapt to the changing nature of food production. The session will include brief presentations and a panel discussion Moderator: Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council) Panelists: Rob Bernard (Chief Environmental Strategist, Microsoft) Alan Miller (Principal Climate Change Specialist, World Bank) Other invited panelist to be confirmed 10:00 AM Refreshment & Networking Break Pre-Assembly A 10:30 AM Breakout Sessions, Block A Various Locations in the Charles Hotel SUBJECT TO CHANGES Updated February 3, 2014 Page 4 of 15

5 Breakout Session A1 The Sustainable Kitchen Culinary Stage Culinary Demonstration This session will feature culinary presentations and demonstrations by three chefs who will discuss and demonstrate how they are applying the Menus of Change Principles of Healthy, Sustainable Menus in their operations. Guest Chefs: Breakout Session A2 Rogers & Stratton Anne McBride (Director of Culinary Programs and Editorial, CIA) Scott Uehlein (VP of Food & Beverage, Canyon Ranch) Other invited chefs to be confirmed Climate Change, Supply Chain, and Menu Strategy: Assessing Global Impact Q&A with General Session Speaker This session will feature an informal Q&A format with presenters from General Session II. Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council) Speakers: Jonathan Atwood (Vice President, Sustainable Living and Corporate Communications, Unilever - North America) Other invited speakers to be confirmed Sponsored by Unilever Food Solutions Breakout Session A3 Compton Climate Change and Menu Strategy: A C-Suite Roundtable Discussion C-Suite Roundtable Discussion This session is invitation-only session open to senior food and agriculture sector executives and investors who want to discuss business strategies and partnerships to help their companies adapt to the impacts of climate change on food production. A host will help moderate the conversation. Michael Kaufman (President, Centerplate Restaurant Group; Member, The Culinary Institute of America Board of Trustees) SUBJECT TO CHANGES Updated February 3, 2014 Page 5 of 15

6 Breakout Session A4 Brattle Managing Food Waste: A Micro-training Session for Foodservice and Culinary Professionals Micro-training Session This session will feature a formal presentation designed to help attendees create formal food waste management systems for their operations. Leader: Andrew Shakman (President & CEO, Lean Path, Inc.) Breakout Session A5 Longfellow A&B The Global Economics and Climate Impact of the Livestock Industry Presentation by an Expert Speaker with Audience Q&A This session will look at the economic and climate impact of the livestock industry, including the impact of clearing land to raise livestock, using land to produce grain to feed livestock, and processing and transporting end products from country to country. Speaker: Breakout Session A6 Kennedy A&B Jane Black (Food Writer, Washington Post Columnist) Jeffrey Anhang (Research Office and Environmental Specialist, World Bank Group s International Finance Corporation) How Technology Is Affecting Sustainability in the Food Industry Presentation by an Expert Speaker with Q&A This session will allow one of the speakers from General Session II to provide a more in-depth presentation about how technology is affecting sustainability in the food industry. Harvey Hartman (Founder and Chairman, The Hartman Group) Speaker: Rob Bernard (Chief Environmental Strategist, Microsoft) 11:45 AM Breakout Sessions Conclude/Time to Move to Lunch 11:55 AM Lunch Regattabar and Rialto Restaurant 12:55 PM Lunch Concludes/Return to for General Session III SUBJECT TO CHANGES Updated February 3, 2014 Page 6 of 15

7 1:00 PM General Session III Presentations (30 minutes) followed by Audience Q&A (20 minutes) Protein Production and Consumption: Rethinking Plants and Animals Today s diners are seeking more and different kinds of protein from flexitarian offerings and tail to snout dining and from protein enriched convenience foods to meat alternatives and replacements. But the consequences of poor livestock and seafood production practices such as resistance diseases and climate change are driving up prices and reducing supplies. This session will explore the types of protein and menu choices that can help foodservice companies adapt to these new realities while driving health and environmental improvements and where investors are supporting innovations that will shape what we eat in the years ahead. Moderator: Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council) Presenters: Christopher Gardner, PhD (Professor of Medicine, Stanford Prevention Research Center, Stanford University) Michael Tlusty, PhD (Director of Research, New England Aquarium) Maritza Liaw (Partner at Kleiner, Perkins, Caufield & Byers) Presentation, Videos and Culinary Demonstrations (30 minutes) Protein 2020: The Flavors of Next-Generation Menu R & D As we move away from center of the plate approaches for incorporating protein into our menus, what new strategies will need to be embraced? This session will feature culinary and flavor insights from experts at The Culinary Institute of America focusing on the endless inspiration we can draw from world kitchens and the infinite menu innovations we can create with plant-based proteins. Presenters: Guest Chefs: 2:30 PM Refreshment & Networking Break Pre-Assembly A 3:00 PM Breakout Sessions, Block B Various Locations in the Charles Hotel Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) Mark Erickson, CMC (Provost, The Culinary Institute of America) Martin Breslin (Director of Culinary Operations, Harvard Dining) Suvir Saran (Chef, Restaurateur, Author) Other invited chefs to be confirmed SUBJECT TO CHANGES Updated February 3, 2014 Page 7 of 15

8 Breakout Session B1 The Sustainable Kitchen Culinary Stage Culinary Demonstration This session will feature culinary presentations and demonstrations by three chefs who will focus on using less meat, sustainable seafood, legumes, nuts, and other sources of plant protein. Guest Chefs: Breakout Session B2 Rogers & Stratton Anne McBride (Director of Culinary Programs and Editorial, CIA) Tal Ronnen (Founder and Chef, Crossroads Kitchen, Los Angeles, CA; author of The Conscious Cook) Other invited chefs to be confirmed Protein Production: Rethinking Plants and Animals A Q&A with Nutrition Scientists and a Consumer Insights Specialist Q&A with General Session Speaker This session will feature an informal Q&A format to discuss nutrition science and consumer insights related to protein. Amy Myrdal Miller, MS, RDN (Senior Director of Programs and Culinary Nutrition, The Culinary Institute of America) Experts: Christopher Gardner, PhD (Professor of Medicine, Stanford Prevention Research Center, Stanford University) Harvey Hartman (Founder and Chairman, The Hartman Group) Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council) Breakout Session B3 Compton Investing in New Forms of Protein: A Roundtable Discussion for Investors Roundtable Discussion This roundtable discussion session is designed for culinary professionals, product developers, and investors who wish to discuss investment in new forms of plant and marine-based proteins. Leader: Maritza Liaw (Partner, Kleiner, Perkins, Caulfield & Byers and The Green Growth Fund) SUBJECT TO CHANGES Updated February 3, 2014 Page 8 of 15

9 Breakout Session B4 Brattle From Mollusks to Sea Vegetables: The Power of Chefs in Promoting Foods from the Sea Roundtable Discussion This roundtable discussion session will focus on the role of chefs in promoting lesser known species of seafood, sea vegetables, and other foods from the sea. Speakers: Joe Yonan (Food/Travel Editor, The Washington Post) Bun Lai (Chef, Co-Owner, Miya s Sushi, New Haven, CT) Other invited chef to be confirmed Sponsored by Alaska Seafood Marketing Institute Breakout Session B5 Longfellow A&B Sustainable Savings: How Buying the Right Equipment Can Save Water, Energy, and Money Micro-training Session This session will feature a formal presentation designed to help attendees identify standardized test methods for evaluating commercial kitchen appliance performance and make better decisions when writing specifications and buying equipment for foodservice operations. Speaker: Breakout Session B6 Kennedy A&B Richard Young (Senior Engineer and Director of Education, Food Service Technology Center) Plant-Based Protein in the Center of the Plate: Case Studies from Campus Dining Moderated Panel Discussion Compared to the general population, Millennials are more likely to be vegetarian or flexitarian, seeking meat-free meals that promote personal and planetary health. This session will feature a moderated panel discussion of campus dining professionals who are changing their menus to meet the needs of Millennial diners. Moderator: Panelists: Rafi Taherian (Executive Director, Yale Dining) Martin Breslin (Director of Culinary Operations, Harvard Dining) Other invited panelists to be confirmed 4:15 PM Breakout Sessions Conclude/Return to General Session IV SUBJECT TO CHANGES Updated February 3, 2014 Page 9 of 15

10 4:30 PM General Session IV Presentations (45 minutes) followed by Panel Discussion (55 minutes) Settled versus Unsettled (and Bad) Science: Ending the Theater of Confusion When it comes to nutrition and environmental research, what leads to scientific consensus? This session will start with a brief overview of what it looks like to the food industry while research is conducted and scientific consensus is achieved. The speakers will then address the consensus findings in the areas of sugar-sweetened beverages, sodium intake, antibiotic use in the meat and poultry industries and public health. Members of the panel will then address the issue of how the media, policy makers, and the industry respond to new research from the scientific community. Moderator: Speakers: Panelists: 6:15 PM Networking Reception Charles Courtyard Eric Rimm, ScD (Associate Professor, Harvard School of Public Health) Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council) Lawrence Appel, MD, MPH (Professor of Medicine, Director of Welch Center for Prevention, Epidemiology and Clinical Research, Johns Hopkins Medical Institutions) Robert Lawrence, MD (The Center for a Livable Future Professor in Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health) Gail Christopher, D.N. (VP, Program Strategy, W.K. Kellogg Foundation) Urvashi Rangan, PhD (Executive Director, Consumer Reports Food Safety and Sustainability Center) Kim Severson (Atlanta Bureau Chief, the New York Times) Park Wilde, PhD (Associate Professor, Tufts University Friedman School of Nutrition Science & Policy) Featuring the Copper and Bronze Level Sponsors 7:15 PM Networking Reception Concludes Enjoy dinner on your own. SUBJECT TO CHANGES Updated February 3, 2014 Page 10 of 15

11 Wednesday, June 11 7:30 AM Invitational Press Breakfast Rogers Sponsored by Unilever Food Solutions The press breakfast will feature round-table Q&A discussions with the 2014 Menus of Change Annual Report authors, including members of the Menus of Change Scientific & Technical Advisory Committee. 8:00 AM Breakfast Buffet Pre-Assembly A 8:30 AM General Session V Presentation (20 minutes) followed by a Panel Discussion (60 minutes) Fruits and Vegetables as Half the Plate: The Practical Business of Making This Happen The 2010 Dietary Guidelines included the recommendation to Make half your plate fruits and vegetables. This session will begin with a presentation on the changes in American agriculture that are needed to increase supply, and then a moderated panel discussion will focus on the practical issues of making this happen. From sourcing strategies to marketing and to menu development, what needs to change and who needs to be involved in this process? Moderator: Invited moderator to be confirmed Presenter: Panelists: Jeffrey O Hara (Agricultural Economist, Union of Concerned Scientists) David Binkle (Director of Food Service, Los Angeles Unified School District) Jayne Buckley (Vice President, Strategic Business Implementation at Compass Group North America) Roberta Cook, PhD (Extension Marketing Economist, University of California, Davis Cooperative Extension) Stan Frankenthaler (Executive Chef/VP of Culinary Development, Dunkin Brands, Culinary Institute of America Healthy Menus R&D Collaborative Member) Gus Schumacher (Executive Vice President of Policy for Wholesome Wave, and former Under Secretary of Agriculture for Farm and Foreign Agricultural Services at USDA) Other invited chef/panelist to be confirmed SUBJECT TO CHANGES Updated February 3, 2014 Page 11 of 15

12 10:00 AM Refreshment & Networking Break Pre-Assembly A 10:30 AM Breakout Sessions, Block C Various Locations in the Charles Hotel Breakout Session C1 The Sustainable Kitchen Culinary Stage Culinary Demonstration This session will feature culinary presentations and demonstrations by three chef who will focus on stealth ways of incorporating more fruits and vegetables into menu items as well as the culinary strategies and techniques they use to make produce-focused menu items more delicious and appealing Guest Chefs: Breakout Session C2 Rogers & Stratton Anne McBride (Director of Culinary Programs and Editorial, CIA) Stan Frankenthaler, 84 (Executive Chef/VP of Culinary Development, Dunkin Brands, Culinary Institute of America Healthy Menus R&D Collaborative Member) Christophe Hille (Founder/Co-Owner, Northern Spy Food Co., New York, NY) Other invited chef to be confirmed Fruits and Vegetables as Half the Plate: A Q&A with a General Session Speaker Q&A with General Session Speaker This session will feature an informal Q&A format with presenters and panelists from General Session V. Speaker: Jeffrey O Hara (Agricultural Economist, Union of Concerned Scientists) SUBJECT TO CHANGES Updated February 3, 2014 Page 12 of 15

13 Breakout Session C3 Compton Blended and Better: Strategies for Reducing Meat Consumption and Increasing Culinary Creativity Roundtable Discussion This roundtable discussion will focus on strategies for blending meat with other ingredients to create compelling, culinary-driven menu options that are more healthful, have a better sustainability story to tell, and reduce food costs. Leader: Breakout Session C4 Brattle Marc Zammit (Consultant, Sustainability and Culinary Initiatives, Compass Group North America) Real World Marketing and Messaging: What Works for Fruits and Vegetables? Presentation with Audience Q&A This session will feature a presentation focused on the marketing strategies and messages that promote increased fruit and vegetable consumption among various consumer demographic and groups. Speaker: Shelley Balanko, PhD (Senior VP, The Hartman Group) Breakout Session C5 Longfellow A&B Making Fruits and Vegetables Half the Plate: Emerging Chains Who Are Doing This Well Presentation with Audience Q&A New chains are being developed that meet the needs of consumers who are motivated by health and sustainability. This session will feature a presentation describing what these chains are doing, and how consumers are responding to their menu mix and marketing. Speaker: Kevin Higar (Foodservice Research Consultant) SUBJECT TO CHANGES Updated February 3, 2014 Page 13 of 15

14 Breakout Session C6 Kennedy A&B What Works? Building Demand for Fruits and Vegetables with Kids Moderated Panel Discussion When it comes to getting kids to eat more fruits and vegetables, what works? This moderated panel discussion will feature experts in children s nutrition and school foodservice as well as operators who are having success in this area. Moderator: Panelists: David Binkle (Director of Food Service, Los Angeles Unified School District) Christy Consler (SVP Human Resources and Corporate Social Responsibility, Jamba Juice) Sanna Delmonico, MS, RD (Senior Manager of Programs and Culinary Nutrition for Strategic Initiatives, CIA) Other invited panelists to be confirmed 11:45 PM Breakout Sessions Conclude/Time to Move to Lunch 11:55 AM Lunch Regattabar and Rialto Restaurant 12:55 PM Lunch Concludes/Return to for Closing General Session 1:00 PM Closing General Session Closing Keynote Presentations Consumer Attitudes, Values, and Behaviors: Windows on Our Mid-term Future As foodservice and culinary professionals continue to navigate the convergence of nutrition and public health, environmental and social imperatives, the culinary arts, and innovation within the business of American foodservice, what decision-making strategies make the most sense? This session will feature insights from a consumer market research expert, an investment leader, and a culinary leader. Moderator: Presenters: Will Rosenzweig (Managing Partner, Physic Ventures) Shelley Balanko, PhD (Senior VP, The Hartman Group) Ellen Kennedy (Senior Sustainability Analyst, Calvert Investments) Other invited presenter to be confirmed SUBJECT TO CHANGES Updated February 3, 2014 Page 14 of 15

15 2:15 PM Closing Remarks Speaker: 2:30 PM Summit Concludes Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council) Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council) Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) SAVE THE DATE for the 2015 Menus of Change National Leadership Summit, which will be held June 17-19, 2015 at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, NY. SUBJECT TO CHANGES Updated February 3, 2014 Page 15 of 15