This annual report from Menus of Change, a joint initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, provides guidance for the foodservice sector on how to choose menus and select ingredients in ways that are beneficial to health and the environment.
The report offers a scoreboard for the foodservice industry against 12 different sustainability issues, including supply change resilience and transparency, changes in food industry investment standards, animal welfare, diet quality and health, protein production and consumption, and climate change.
The report includes thoughts from Walter Willett on the recent EAT-Lancet report on healthy diets from sustainable food systems.
Read the full report, Menus of Change 2019 Annual Report, here (PDF link). See also the Foodsource chapter Food systems and contributions to other environmental problems and the FCRN-Food Foundation project Plating up Progress?, which is developing a set of metrics for assessing food industry progress in delivering sustainable and healthy diets.
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