Title Spotlightآخر

2015 Menus of Change Conference

Name: 2015 Menus of Change Conference
Genre: آخر
Released: 2021-10-19
Rating: 0

آخر

السنة

2021

المدة

10h 3m

IMDb

شاهد الآن

Hero Poster

قد يعجبك أيضًا

آخر★ 0

اختيارات مميزة

هل تريد المزيد من الترفيه؟ استكشف منصة الألعاب المقترحة ووجهة الدراما القصيرة التي نوصي بها.

ألعاب فورية

Gamixo

العب ألعاب المتصفح الخفيفة مثل الألغاز والورق والرياضة والتحديات السريعة خلال ثوانٍ.

زر الآن

دراما قصيرة

VSKIT Drama

شاهد المسلسلات القصيرة الرائجة وقصص الرومانسية والدراما الجديدة مع تحديثات يومية سريعة.

زر الآن

General Session VI: Closing Keynote Presentation Imagining the Future • Arlin Wasserman (Founder and Partner, Changing Tastes) • Claus Meyer (Founder, Meyer Restaurant Group and Melting Pot Foundation, and Co-Founder, noma, Copenhagen) Closing Remarks • Arlin Wasserman (Founder and Partner, Changing Tastes) • Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific & Technical Advisory Council) • Mark Erickson ‘77 (Provost, The Culinary Institute of America) Find more information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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

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General Session V, Navigating Risk…and Getting it Off the Menu (Part II) What’s the Risk? Climate Change and Water Scarcity • Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair) • Will Sarni (Director, Enterprise Water Strategy, Deloitte) • Thomas Harter (Robert M. Hagan Endowed Chair in Water Management and Policy, University of California, Davis) Food, Obesity, and the Incubating Diabetes Epidemic: What’s at Risk and What to Do • Sophie Egan (Director of Programs and Culinary Nutrition, Strategic Initiatives, The Culinary Institute of America) • David Ludwig (Professor of Pediatrics, Harvard Medical School, and Professor of Nutrition, Harvard T.H. Chan School of Public Health, and Researcher, Children’s Hospital Boston) Find more information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is th

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General Session V: Navigating Risk…and Getting it Off the Menu (Part I) Welcome & Introduction to the Day • Victor Gielisse (Vice President, Advancement and Business Development, The Culinary Institute of America) • Jonathan Atwood (Vice President, Sustainable Living and Corporate Communications, Unilever - North America) • Michael Kaufman (Managing Director, The Astor Group) Risky Business: Regulation, Cost, and Uncertainty • Arlin Wasserman (Founder and Partner, Changing Tastes) • Russell Walker (Clinical Associate Professor of Managerial Economics and Decision Sciences, Kellogg School of Management, Northwestern University) • Jacob Gersen (Professor and Founder/Director of the Food Law Lab at the Petrie-Flom Center, Harvard Law School) Livestock and Antibiotic Use: What It Is and What to Do • Jane Black (Journalist) • Lance Price (Professor, Department of Environmental and Occupational Health, George Washington University) • David Farmer (Vice President, Product Strategy and Develop

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General Session IV: Cooking Up a Story…and Picking the Right Recipe • Anne McBride (Director of Culinary Programs and Editorial, Strategic Initiatives, The Culinary Institute of America) • Jane Black (Journalist) • Sarah Nassauer (Retail and Consumer Trends Reporter, Wall Street Journal) • Kim Severson (Atlanta Bureau Chief, The New York Times) Find more information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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 program

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Welcome Back: • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) General Session III: Changing Consumer Behaviors and Attitudes • Sarah Nassauer (Retail and Consumer Trends Reporter, Wall Street Journal) • Ellen Markman (Professor of Psychology and Senior Associate Dean for Social Sciences, Stanford University) • Maeve Webster (Senior Director, Datassential) • Shirley Everett (Senior Associate Vice Provost, Residential and Dining Enterprises, Stanford University) • Michiel Bakker (Director, Global Food Services, Google) Culinary Demonstration: Of Chefs and Plant Foods: “Anyone Can Cook a Hamburger, Leave the Vegetables to the Professionals” • Anne McBride (Director of Culinary Programs and Editorial, Strategic Initiatives, The Culinary Institute of America) • Amanda Cohen (Chef-Owner, Dirt Candy) Find more information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Cop

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Welcome & Introduction to the Day • Arlin Wasserman (Founder and Partner, Changing Tastes) General Session II: Plant-Forward: Science, Policy, and the Next Culinary Approach • Kim Severson (Atlanta Bureau Chief, The New York Times) • Christopher Gardner (Professor of Medicine, Stanford Prevention Research Center, Stanford School of Medicine) • Eric Rimm (Professor of Medicine, Harvard Medical School, and Director of the Program in Cardiovascular Epidemiology, Harvard T.H. Chan School of Public Health) • Richard Ball (Commissioner for the New York State Department of Agriculture and Markets) Culinary Presentation: Plant Forward, Protein Re-imagined: Plating up Our Future • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) • Jehangir Mehta ‘95 (Chef-Owner, Graffiti and Mehtaphor) Find more information at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant G

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Welcome & Opening Remarks • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) • Tim Ryan ‘77 (President, The Culinary Institute of America) Opening General Session: The 2015 Menus of Change Annual Report: What’s New? What’s Ahead? • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) • Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific & Technical Advisory Council) • Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) How the Food Business School Is Changing the World of Food System Innovation and Entrepreneurship • Will Rosenzweig (Dean, The Food Business School, the center of executive and graduate education of the CIA) Keynote: Our Ever-Changing Menu • Ron Shaich (Founder, Chairman, and CEO, Panera Bread) Culinary

2015 Menus of Change Conference

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اختيارات مميزة

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