Menus of Change 2022: Healthy Aging, Food, and Lifestyle

Welcome and Opening Remarks

• Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA)
• Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA)

General Session I: Food, Health, and the Climate Crisis: The Case for Accelerating Change

• Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Chair, Menus of Change Business Leadership Council)
• Michelle Williams, SM, ScD (Dean of the Faculty, Harvard T.H. Chan School of Public Health)
• Sara Bleich, PhD (Director of Nutrition Security and Health Equity, USDA)
• Walter Willett, MD, DrPH (Professor, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council)
• Matthew Raiford ’98 (Chef/Owner, Gilliard Farms)
• Emily Broad Leib, JD (Clinical Professor of Law and Faculty Director, Harvard Law School Food Law and Policy Clinic)

General Session II: Minding Our Future (and Your Brain): Healthy Aging, Food, and Lifestyle

• Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google; Co-Chair, Menus of Change Business Leadership Council)
• Lilian Cheung, ScD, RD (Lecturer, Director of Health Promotion & Communication, and Director of Mindfulness Research & Practice, Department of Nutrition, Harvard T.H. Chan School of Public Health; Member, Menus of Change Scientific & Technical Advisory Council)
• Rudy Tanzi, PhD (Director of Genetics and Aging Research Unit, Co-Director of the McCance Center for Brain Health, Co-Director of the MassGeneral Institute for Neurodegenerative Disease, and Vice-Chair of Neurology at Massachusetts General Hospital)

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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.