Watch the 2021 Summit Webcast
Through an intensive line-up of culinary demonstrations, panel discussions, networking sessions, and even a taste-along, the 2021 Global Plant-Forward Culinary Summit fired up our imaginations and set us on a hunt for plant-forward flavors and ideas to delight our customers. Check out the summit recordings, available for on-demand viewing.
Presenters
Our 2021 virtual summit gathered talented chefs, authors, business leaders, and other experts from Morocco to Australia, and across the United States—from Puerto Rico to Alaska—representing deep insight into culturally-inspired, plant-forward cooking as well as a wide range of approaches to innovation and invention. Stay tuned for announcements about our 2022 presenters!
Global Plant-Forward Culinary Summit | April 26 -28, 2022
Registration now open! Check out what people are saying as you won’t want to miss this year’s summit:
“I am in such awe and so support the work that the CIA is doing to get chefs around the country--and the world--to embrace plant-forward cooking.” — Joe Yonan, Food & Dining Editor, The Washington Post
The CIA-FoodService Director Plant-Forward Healthcare Operations to Watch
These hospitals and senior-living communities demonstrate a commitment to plant-forward cuisine, local sourcing, sustainability and more.
Read the article here> Connect to FSR>
The CIA-FSR Plant-Forward Full Service Watchlist
The plant-forward movement is showing up in kitchens across the country. Here are the concepts taking veggie-rich dining to the next level.
The CIA-QSR Plant-Forward Fast Casual Watchlist
As the plant-forward food movement flourishes, these are the fast-casual concepts taking it mainstream.
About Plant-Forward Kitchen
The Plant-Forward Kitchen, a new education and digital media initiative from The Culinary Institute of America, presents next-generation strategies to re-imagine menus and flavor development in the professional kitchen. It builds on the vision and evidence base of Menus of Change, a joint initiative of the CIA and the Harvard T.H. Chan School of Public Health—Department of Nutrition. We invite you to join us in this learning community.
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Plant-Forward by the Numbers
Numbers about what to eat and why, and who’s eating what—numbers that frame challenges from environmental sustainability to the obesity crisis, track the state of consumer preferences, and suggest future business opportunities—fly by us all the time. So, we’ve rounded up some of the recent data points reported by media and other organizations through mid-winter 2020 that we think are especially worth noting and present them here. This resource will help you follow the accelerating impact of “plant-forward,” past and future, and equip you with the information you’ll need to build a business case to better leverage these long-term, transformative trends.
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Olive Oil and the Plant-Forward Kitchen: Flavor Strategies
At the heart of Mediterranean food cultures is olive oil. In this white paper, “Olive Oil and the Plant-Forward Kitchen,” we explore what makes the plant parts of the plant-forward Mediterranean kitchen so delicious.
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What’s in a Name?
To our chefs and foodservice operators: To help communicate with your staff teams, industry colleagues, the media, and customers about distinctions between menu strategies that leverage vegetables and fruits, nuts and legumes, whole grains, and plant-based proteins in leading roles, we’re suggesting some naming protocols.
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Tomorrow Tastes Mediterranean Digital Magazine
The Tomorrow Tastes Mediterranean: Digital Magazine provides business and culinary strategies to create healthier, more sustainable, flavorful plant-forward menus, in 80 pages and with more than 20 recipes. Tomorrow Tastes Mediterranean: Digital Magazine is a publication of the Torribera Mediterranean Center, a joint project of The Culinary Institute of America and the University of Barcelona.
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