Menus of Change Framework
Promoting sustainable, healthy food options
The Menus of Change Framework is a collaborative effort between chefs, scientists, and business leaders to promote sustainable, healthy food options in institutional settings. It emphasizes the importance of nutrition, sustainability, and flavor in promoting overall health and well-being.
- Prioritize nutrition, sustainability, and flavor
- Emphasize whole, minimally processed foods
- Support local and seasonal food systems
- Reduce food waste and promote efficient food production
- Assess Current Menu OptionsEvaluate the current menu options in your institutional setting, including the types of foods offered, portion sizes, and frequency of meals. Identify areas for improvement and set realistic goals for change.Pro tipConduct a menu audit to identify areas for improvementWarningBe mindful of the potential impact on customers or patients
- Develop New Menu OptionsCollaborate with chefs, scientists, and business leaders to develop new menu options that prioritize whole, nutritious foods and reduce waste. Consider the use of locally sourced, seasonal ingredients and efficient food production methods.Pro tipHost a menu development workshop to bring together stakeholders and generate ideasWarningBe cautious of potential costs or logistical challenges
- Implement and Evaluate New Menu OptionsImplement the new menu options and evaluate their impact on customers or patients, including feedback, sales data, and nutritional analysis. Make adjustments as needed to ensure the success of the new menu options.Pro tipConduct regular feedback sessions with customers or patientsWarningBe prepared to make adjustments to the menu options based on feedback and evaluation results
The Menus of Change initiative is a collaborative effort between chefs, scientists, and business leaders to promote sustainable, healthy food options in institutional settings, such as hospitals and schools.
The Menus of Change Framework was developed in response to the need for a more sustainable and healthy approach to food in institutional settings. It draws on the expertise of chefs, scientists, and business leaders to create a comprehensive and sustainable approach to food.