ASAP will cover registration fees for up to 5 students/staff! contact mwander@illinois.edu if interested.
Join some of the leaders shaping the future of food at the Menus of Change® Leadership Summit as CIA President Michiel Bakker and influential chef, innovator, researcher, and conservationist, Chef Pedro Miguel Schiaffino ’97 sit down for a fireside chat about how Chef Schiaffino is not only stewarding biodiversity, but also creating new value chains in his community by connecting fishermen and growers with chefs and restaurateurs. Be there June 5 to learn more about Chef Schiaffino’s career and personal journey, from Peru to studying at the CIA and in Italy, to his championing of local sourcing, regional producers, and Amazonian cuisine in fine dining. View the complete program schedule.
People who should attend include”
- C-level executives, vice presidents, and others in senior management within the foodservice industry
- Food and beverage executives from independent restaurants, chain restaurants, and other volume foodservice operations including hotels, campus and corporate dining, and supermarket prepared foods
- Entrepreneurs and executives of start-ups in foodservice operations
- Venture capitalists working in foodservice sectors
- Chefs and menu decision-makers working within foodservice operations
- RDs and Nutrition Managers and Directors
- Researchers working in food systems, sustainability, nutrition, public health
- Sustainability Directors, Managers, and professionals
- Public health leaders from government agencies and academia
- Agricultural leaders and farmers
- Leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues
- Students of sustainable food systems, food business, nutrition, public health, the environment, and culinary