Menus of Change 2019: General Session VI- VII: “Innovations in Sustainable Seafood” скачать в хорошем качестве

Menus of Change 2019: General Session VI- VII: “Innovations in Sustainable Seafood”

More information at http://www.menusofchange.org/ Live webcasted videos from The Culinary Institute of America’s Menus of Change conference. General Session VI: “Welcome & Introduction to the Day” • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) “Change Management: What Works-- Innovations in Sustainable Seafood” Serving more kinds of seafood more often could have a significant impact on public health and environmental sustainability, yet Americans consume far less than the recommended amounts of seafood, and what they do consume usually happens away from home. Join this session to hear how innovation—in sourcing, menu design, and cellular aquaculture—can support the massive opportunity represented by sustainable seafood for foodservice operators. • Gerard Viverito (Associate Professor of Culinary Arts, CIA) • Tim Fitzgerald (Director, Impact Division, Fisheries Solution Center, Environmental Defense Fund) • Leigh Habegger (Executive Director, Seafood Harvesters of America) • Lou Cooperhouse (Co-Founder, Blue Nalu) • Richard Garcia (Vice President, Culinary Operations, Crescent Hotels & Resorts) General Session VII: “Biodiversity: Why This Deserves Greater Attention from the Chef Community” Finding and promoting new and diverse foods and ingredients is about more than meeting the consumer’s desire for novelty—it’s about the future of the planet. This closing plenary session will preview a key theme of the 2020 conference, biodiversity, and the immense role for chefs in maintaining the planet’s genetic diversity and resources towards greater sustainability and climate resilience. • Hannes Dempewolf, PhD (Head of Global Initiatives, Crop Trust) • Mike Lee (Co-Founder, Alpha Labs) • Casey Gleason (Vice President of Food and Beverage, sweetgreen) • Paul Newnham (Director, SDG2 Advocacy Hub) and Pierre Thiam (Co-founder and Executive Chef, Teranga) “Closing Remarks” • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) • Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission)