Key Issues Revealed for Menus of Change Summit at the CIA

October 28, 2015

The Sustainable Business Leadership Council met earlier this month to review opportunities and options, challenges and changes for the food and foodservice industry, and to plan the 2016 Menus of Change leadership summit that will be held at The Culinary Institute of America’s Hyde Park campus from June 14–16. The four topics they identified as most timely and impactful and that will provide the foundation for the 2016 conference are:

Antibiotic Use in Food Production. They will provide an update on the science and policy developments, along with industry case studies and practical advice from experts on how foodservice operators…