"Welcome and Overview: The Plant-Forward Challenge: A World of Flavors" with Greg Drescher (CIA)

"Keynote: The African Kitchen: Plant-Forward, From the Ground Up" with Selassie Atadika (Midunu, Accra, Ghana)

"A Scientific Case for Plant-Forward Menus: Spotlight I- Setting the Record Straight: Plant-Based, High-Quality Protein" with Allison Righter, MSPH, RDN (CIA)

"General Session II- Plant-Forward Foundations: Strategies for 2020 Menus" with Sam Oches (Food News Media, Durham, NC), Aaron Keefer ’94 (The French Laundry, Yountville, CA), Tal Ronnen (Crossroads, Los Angeles, CA), and Barbara Alexander, CEC, CHE (CIA)

"General Session III- The Business Case for Plant-Forward Menus: What Our Customers Want Now" with Greg Dollarhyde (Veggie Grill, Los Angeles, CA), Erik Oberholtzer (Tender Greens, Philadelphia, PA), Alison Rabschnuk (Good Food Institute, Boston, MA), and Helen Wechsler (Google, Mountain View, CA)

"CIA-QSR Plant-Forward Fast Casual Watch List: Agents of Change," with Sam Oches (Food News Media, Durham, NC)

"General Session IV: Eastern Mediterranean and Middle Eastern Kitchens, Tradition and Innovation: A Cradle of Plant-Forward Inspiration" with Joe Yonan (The Washington Post, Washington, DC) and Musa Dağdeviren (Çiya, Istanbul, Turkey)

"General Session V: Culinary Creativity and Financial Viability in the Plant-Forward Kitchen," with Anne E. McBride, PhD (CIA, Torribera Mediterranean Center), Rick Lopez (La Condesa, Austin, TX), Joaquin Cardoso (Hotel Carlota, Mexico City, Mexico), Ethan Mantle ‘98 (Componere Fine Catering, Emeryville, CA), and Elena Reygadas (Rosetta, Mexico City, Mexico)

"General Session VI- Coaxing the Most Flavor Out of Vegetables: In Pursuit of Plant-Based Satisfaction" with Anne E. McBride, PhD, Alice Delcourt (Erba Brusca, Milan, Italy), Diego Moya (Racines, New York, NY) and Shirel Berger ‘14 (Opa, Tel Aviv, Israel)

"Seminar B-1- Concept Innovation in the Plant-Forward Kitchen: A Conversation with Honorees from the CIA-QSR Plant-Forward Fast Casual Watch List" with Sam Oches (Food News Media, Durham, NC), Bettina Stern (Chaia Tacos, Washington, DC), Erik Oberholtzer (Tender Greens, Philadelphia, PA), Greg Dollarhyde (Veggie Grill, Los Angeles, CA), and Nicole Marquis (HipCityVeg, Philadelphia, PA)

"Seminar A-1: Vegan Cooking for the 21st Century: A Fresh Approach" with Joe Yonan (The Washington Post, Washington, DC), Tal Ronnen (Crossroads, Los Angeles, CA), and Shirel Berger ‘14 (Opa, Tel Aviv, Israel)

"A Scientific Case for Plant-Forward Menus: Spotlight IV: Biodiversity and the Global Plant-Forward Kitchen: Leveraging Cultural Assets for Health and Sustainability" with Allison Righter, MSPH, RDN (CIA)

"General Session VII- Looking Back to Look Forward: How Traditionally Plant-Forward Cuisines Can Help Shape the Future of Our Menus," with Margo True (Journalist, Menlo Park, CA), Maricel Presilla, PhD (Cucharamama, Zafra, Hoboken, NJ), Diane Kochilas (Committee, Boston; Ikaria, Greece), and Fetlework Tefferi (Brundo, Oakland, CA and Addis Ababa, Ethiopia)

"General Session VIII: Plant-Forward Cooking for Meat Lovers" with Suvir Saran (Chef, New Delhi, India)

"Seminar C-1: Creating Craveability: What to Keep Simple, When to Innovate, How to Best Work with Producers" with Joe Yonan (The Washington Post, Washington, DC), Alice Delcourt (Erba Brusca, Milan, Italy), and Elena Reygadas (Rosetta, Mexico City, Mexico)

"Seminar D-1- What’s the Right [Optional] Amount of Meat for Plant-Forward Dishes? Culinary Strategies to Design Sustainable, Healthful, and Delicious Menus" with Jacquelyn Chi, MA (CIA), Joaquin Cardoso (Hotel Carlota, Mexico City, Mexico), Suvir Saran (Chef, New Delhi, India), and Musa Dağdeviren (Çiya, Istanbul, Turkey)