Menus of Change 2019: General Session IV: "Leadership in Food System Transformation"
More information at http://www.menusofchange.org/
Live webcasted videos from The Culinary Institute of America’s Menus of Change conference.
“Welcome Back”
• Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA)
“Change Management: What Works—Leadership in Food System Transformation”
Building on last year’s popular integrated organizational change sessions, we will again highlight change-makers in action, sharing case studies on how to drive MOC Principles within a business. WeWork made headlines in 2018 with their meat-free employee meals policy, and then again in 2019 with the launch of their New Food Labs project. Hear from the global head of WeWork Labs on its approach to leadership in food systems transformation.
• Roee Adler (Global Head of WeWork Labs, SVP, WeWork)
“Change Management: What Works—Advancing Animal Welfare in Foodservice”
In this second round of highlighting change management that works, we’ll look at the issue of animal welfare through the larger lens of plant-forward strategies at two of the largest contract foodservice companies in the U.S. Gain insights from lessons they have learned in setting, reaching, and communicating sustainability goals related to animal welfare.
• Kristie Middleton (Vice President of Business Development, Seattle Food Tech; and Author, MeatLess)
• Carolyn Gahn (Sustainability Director, Aramark Higher Education)
• Julia Jordan (Director of Sustainability, Compass Group North America)
“Change Management: What Works—Celebrating the Honorees of the CIA-QSR Plant-Forward Fast Casual Watch List”
It’s no secret that fast casuals have been at the forefront of pushing plant-forward in the mainstream, and to honor the vanguards of this segment, the CIA and QSR magazine collaborated on the Plant-Forward Fast Casual Watch List, published in May. Join us for this engaging panel led by Food News Media/QSR editorial director, Sam Oches, in conversation with a few of the list’s honorees on how they deliver transformational change around food with speed and convenience without sacrificing quality or deliciousness.
• Sam Oches (Editorial Director, Food News Media/QSR)
• Becky Mulligan (CEO, The Little Beet)
• Justin Schwartz (Co-founder and Nutrition Director, Mulberry & Vine)
• Patrik Hellstrand (CEO, by Chloe)