The third annual Menus of Change conference covered nutritious and sustainable menus.
Photo Credit: menusofchange.org
“We have to help them innovate and do what it takes to save the environment…and to be healthier,” Tim Ryan, president of the CIA, told QSR Magazine.
The 2015 Menus of Change Conference was held in Hyde Park, New York and brought together restaurant executives, chefs and researchers. The conference covered topics including health and capitalism, the rise in popularity of broth bowls and water.
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