Harvard School of Public Health nutrition researchers teamed with the Culinary Institute of America (CIA) in 2013 to create the Menus of Change initiative, which integrates the latest findings from both nutrition and environmental science into a single set of recommendations for the food service industry. The initiative provides guidance to help culinary professionals and food service companies make informed choices and become successful in the business of healthy, sustainable, delicious food.
“We need culinary professionals working with nutrition professionals, the supply chain, the agriculture community and the environmental community. You have to engage a lot of people in the conversation to find the right directional guidance to move forward,” the CIA’s Amy Myrdal Miller told the Christian Science Monitor in an April 3, 2014 interview.
Read Christian Science Monitor article: Harvard and Culinary Institute: younger chefs are thinking about sustainability