Change on the Menu: The Business of Good Food
About the Webinar
Our food choices—what we eat and what we serve families and friends—influence our health and the health of our planet. These choices are linked to chronic disease prevention while also affecting the livelihoods of more than one billion people around the world.
Join Chef Barton Seaver of the Harvard School of Public Health, Executive Chef Cliff Pleau of Seasons 52, and Arlin Wasserman, Principal and Founder of Changing Tastes, as they share about Menus of Change™, a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with the Harvard School of Public Health. Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.
This webinar was developed in partnership with Darden Restaurants.
Arlin Wasserman is a principal and the founder of Changing Tastes, a consultancy that provides business planning, brand management, product development, and marketing insights to Fortune 100 food companies, start-up brands companies, and trade associations as well as foundations, faith-based organizations and nonprofit organizations. He is also a fellow at the Center for Leadership in Global Sustainability at the Virginia Polytechnic University. Formerly the Vice President for Sustainability and Corporate Social Responsibility at Sodexo, Arlin holds a MS in Natural Resources and a MPH, as well as a BA in Political Economics, all from the University of Michigan.
Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other - through dinner. Barton’s work as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard School of Public Health will aim to highlight the important connection between environmental resiliency and human health while ensuring the profitability of local food producers. Previously as an executive chef, Barton opened seven restaurants, which gained numerous awards, and has authored two books, For Cod & Country and Where There’s Smoke.
Clifford Pleau is the Director of Culinary Development and Executive Chef for Seasons 52, where he strives to “teach people about the basics of good food” and use high-quality, in season ingredients. Before joining Seasons 52, Clifford worked with Euro Disney and Disney World to develop a number of restaurants, including the acclaimed California Grill. Clifford has worked all over the United States and the world and graduated from the Culinary Institute of America.