2013 CIA-Harvard Menus of Change Report: Charting the Future of Food & The Foodservice Industry

GPS: A MODEL FOR CHANGE VALUES, ETHICS AND CONSUMER PREFERENCES

SHAPING CONSUMER PREFERENCES / LEADING THE MARKET

PUBLIC HEALTH & NUTRITION SCIENCE ISSUES AND IMPERATIVES

CULINARY INSIGHTS INTEGRATION OF PUBLIC HEALTH & ENVIRONMENTAL FINDINGS, TRENDS AND DRIVERS

CURRENT BUSINESS STRATEGIES AND MENUS

SUCCESSFUL CHANGE

RISK & OPPORTUNITY ANALYSIS

BUSINESS INSIGHTS

ENVIRONMENTAL SCIENCE ISSUES AND IMPERATIVES

COST AND ECONOMIC TRENDS

2013 CIA-Harvard Menus of Change Report: Charting the Future of Food & The Foodservice Industry

Published on Jun 9, 2013

anne mcbride

About

The food and agriculture sector has reached a critical time where sustainability, corporate social responsibility, and public health have come to the forefront as intersecting issues of immense importance. There is a new generation of consumers out there who are paying very close attention to where their food is coming from and who, specifically, is growing the food we eat. The food and agriculture sector is the one place in the economy where the most important choices are made about the future of the planet and the future of our health. The Culinary Institute of America and Harvard School of Public Health, Department of Nutrition, through the 2013 Menus of Change Annual Report, have laid out a review of our industry's progress at intersection of business, environment, and health, a close look at the top issues facing the industry, and practical guidance for food industry leaders.

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