Food is a lens through which we see the world, and our vision is increasingly focused on not only our personal health, but also the health of our planet. Our food choices reflect our values and beliefs, and they also significantly impact the world around us. Food production has a larger impact on our planet than any other activity, affecting land, oceans, wildlife habitats, energy use, and greenhouse gas emissions.
In the United States, more than half of consumer food dollars is spent on meals that culinary professionals create and prepare. (1) As public concern about the impact of our food choices grows, consumers are asking the foodservice industry and culinary professionals to make more informed choices about what they offer their customers. In turn, individuals in the food industry are now making critical choices about which ingredients to serve, and in what amounts.
- Menu choices drive diner satisfaction and business success, public health and nutrition outcomes, and environmental impact.
- Menu design ultimately shapes decisions about the type and amount of crops to plant, livestock to raise and fish and seafood to harvest.
The Menus of Change initiative, jointly housed in the Culinary Institute of America and the Harvard School of Public Health Department of Nutrition, integrates the latest findings from both nutrition and environmental science into a single set of recommendations for the foodservice industry. This initiative provides guidance to help culinary professionals and foodservice companies make informed choices and become successful in the business of healthy, sustainable, delicious food.
The annual report aims to help integrate nutrition and public health, environmental stewardship and restoration, and social responsibility within the food service industry and beyond.
- It includes a “GPS” to guide you through the key issues facing the foodservice community as well as recommendations for improving business performance.
- It also shows the progress we have made over the past year and highlights where we need to make greater efforts.
- For culinary professionals and menu design teams, there is a comprehensive set of principles to guide menu research and design.
The executive summary is available here.
1) Changing Tastes, National Restaurant Association, Food Marketing Institute, 2012.
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.