Скачать или смотреть Menus of Change 2021: Food Operations, Sustainability, and the Non-Commercial Sector

Breakout B4: Food Operations, Sustainability, and the Non-Commercial Sector: A Roundtable

Planet-friendly menus have been widely adopted by the non-commercial foodservice sector, benefiting from a captive audience and the ability to build trust and educate diners over time. But even within a food company, sustainability encompasses much more than what our guests eat, with everything from antibiotics in the food chain, food waste, energy consumption, and social issues under consideration. This breakout session will take a closer look at how leaders within non-commercial food operations approach and prioritize a full spectrum of sustainability initiatives, including tying goals into the larger strategic direction of clients ranging from healthcare to higher education.

Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, The Culinary Institute of America)

Kathy Cacciola (Vice President of Enterprise Sustainability, Aramark)

Kyle Tafuri (Director of Sustainability, Hackensack Meridian Health)

Jessica Josephine Synkoski, MBA (Vice President of Sustainability and Corporate Responsibility, Sodexo North America)

Amy Senter (Vice President and Chief Sustainability Officer, Kellogg Company)

Sponsored by Kellogg’s Away From Home

Find more information at https://www.menusofchange.org

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Foodies: https://www.ciafoodies.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA ProChef: https://www.ciaprochef.com

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.