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Photo Credit: menusofchange.org&nbsp;<div style="font-style: normal;">This year marked the third annual Menus of Change conference where leaders in food service and public health come together to address serious food industry issues including obesity, healthcare costs, food sourcing, production issues and the environmental impact of food production.</div> The Menus of Change initiative launched in 2012 as a partnership between the <a href="http://www.ciachef.edu/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-lessons-from-menus-of-change-2025" target="_blank" rel="nofollow" target="_blank">Culinary Institute of America</a>&nbsp;(CIA) and the <a href="http://www.hsph.harvard.edu/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-lessons-from-menus-of-change-2025" target="_blank" rel="nofollow" target="_blank">Harvard T.H. Chan School of Public Health</a>. &#8220;We have to help them innovate and do what it takes to save the environment&#8230;and to be healthier,&#8221; 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&nbsp;health and capitalism, the rise in popularity of broth bowls and water. Click <a href="http://www.qsrmagazine.com/exclusives/lessons-menus-change?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-lessons-from-menus-of-change-2025" target="_blank" rel="nofollow" target="_blank">here</a> to read the original story and get a day-by-day conference recap.

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The third annual Menus of Change conference covered nutritious and sustainable menus.

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