POWERING PLANTS FORWARD

摘要

Environmental health was as strong a theme as human health at the 2019 Menus of Change Summit, a joint initiative of the Culinary Institute of America and the Harvard T.H. Chan School of Public Health, held in June. Plant-forward continues to be a focus of the conference, but issues such as biodiversity, climate change and world hunger were also highlighted. Much of the programming evolved from a recently published report by the EAT-Lancet Commission on Food, Planet, Health, which painted a grim picture of what world health and food production will look like in 2050. The foodservice industry must continue to make progress with plant-forward eating and address other imminent challenges to feed 10 billion people healthy diets from sustainable food systems 30 years from now, attendees learned. Here are six ways to take action.