2022 Global Plant-Forward Culinary Summit: Insights from the Fast-Casual and Non-Commercial Sectors



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General Session IX: Menu Strategy in the Plant-Forward Kitchen: Insights from the Fast-Casual and Non-Commercial Sectors

How are large-scale dining institutions–from corporations to university campuses to fast-casual restaurants–incorporating plant-based menu items into their offerings? This panel will share insights into these F&B subsectors, who by sheer virtue of their scale have great impact upon natural resources and the environment, offering up examples of how they are positioned to innovate in this area and both responding to consumers’ changing interests as well as pushing them further towards plant-forward eating.

• Cathy Jörin, MBA (Senior Director, School of Graduate and Professional Studies and Director, The Food Business School, CIA; Napa, CA)
• Matt Hood (Senior Director, Global Food at Google; Mountain View, CA)
• Ran Nussbacher, MBA (Owner), Shouk Restaurant Group; Washington, DC)
• Smitha Haneef (Managing Director, Harvard University Dining Services; Cambridge, MA)
• Anna Bohbot (Global Food Program Manager, LinkedIn; Santa Cruz, CA)

Find more information at https://www.plantforwardkitchen.org/

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com
CIA ProChef: https://www.ciaprochef.com

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.
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