What will be on the menu and on our plates in five years – and for that matter, decades from now? That question is at the core of an ambitious initiative recently launched by The Culinary Institute of America and the Harvard School of Public Health. The program, dubbed Menus of Change, aims to do nothing less than
There are many challenges facing the ever-growing, $600 billion “dine away from home” sector of the U.S. economy, with big ripple effects on retail grocery and related sectors. Menus of Change’s scope is unlike any undertaken before, in considering the entire spectrum of relevant nutritional, business, environmental, demographic and social challenges – not least, a dwindling water supply, dangerously escalating global population growth, and a domestic obesity epidemic that has millions of lives at risk.
The brilliance and promise of the effort
Among Menus of Change’s board members and contributors are some of the foremost visionaries from academia, public health and policy, business and the culinary arts. Among them are Chef Rick Bayless (Frontera Grill, host of Public Television’s “Mexico”); Chef Dan Barber (Blue Hill at Stone Barns); the CEOs of Chipotle, Jamba Juice and other forward-thinking food retailers; and Andrea Illy, CEO of 360PR client
We’ll be closely monitoring this groundbreaking initiative – a literal crystal ball into our dining future, both home and away.
For more information contact 360PR+.