Thought leaders in the culinary arts and public health gathered in Cambridge, Mass., for the second annual Menus of Change conference this week to discuss ways improve the health of Americans, as well as the planet. The top three issues brought into focus were: • Climate change: Coping with the challenges climate change is presenting to the foodservice industry and conceiving of ways that restaurants and culinary educators might try to slow it down. RELATED • Report: ...
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Contact: Desiree Torres Desiree.Torres@penton.com