Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices

M. Bakker, Molly Brown, Sierra B. Clark, Christy Consler, Carolyn Dimitri, David M. Eisenberg, Christopher D. Gardner, Danielle Gould, Thomas Harter, Marty Heller, Claudia Hogue, Frank Hu, Ellen Kennedy, Robert Lawrence, David S. Ludwig, Ellen Markman, Jehangir Mehta, Eric Montell, Michelle Markesteyn Ratcliffe, Steven W. RunningMichael Tlusty, Franklin Russell Walker JR, Parke Wilde

Research output: Book/ReportOther report

Abstract

The Menus of Change Sustainable Business Leadership Council (menusofchange.org/advisory-councils/sblc/) contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for foodservice industry change, highlight case studies in innovation (e.g., menu research and development, product sourcing, and supply chain management, etc.), and build industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative.
Original languageEnglish (US)
PublisherThe Menus of Change Scientific and Technical Advisory Council
Number of pages59
StatePublished - 2016

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    Bakker, M., Brown, M., Clark, S. B., Consler, C., Dimitri, C., Eisenberg, D. M., Gardner, C. D., Gould, D., Harter, T., Heller, M., Hogue, C., Hu, F., Kennedy, E., Lawrence, R., Ludwig, D. S., Markman, E., Mehta, J., Montell, E., Ratcliffe, M. M., ... Wilde, P. (2016). Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices. The Menus of Change Scientific and Technical Advisory Council. http://www.menusofchange.org/images/uploads/pdf/CIA-Harvard_MenusOfChangeAnnualReport2016_(7-1)1.pdf