What is the CIA Plant- Forward Kitchen?
According to the Culinary Institute of America (CIA), plant-forward is becoming one of the most significant trends in the culinary world. It’s affecting the foodservice industry, restaurants, chefs, cooks and consumers (just to name a few). This trend is a result of many factors including health and animal welfare concerns, diverse cuisines, adventurous chefs and the support of plant protein by nutrition scientists and medical experts.
The Plant-Forward Kitchen
The CIA’s Plant-Forward Kitchen is part of an ecosystem of “CIA thought leadership initiatives” that’s been developed to support the future of the foodservice industry. The CIA believes that chefs are in the best position to help lead the transition to plant-forward due to their credibility and their ability to discover and share skills and techniques related to plant-forward cooking. Plus, restaurants offer a unique platform for introducing new ingredients and dishes.
Menus of Change
Another leadership initiative that’s part of the ecosystem is Menus of Change (a joint initiative of the CIA and Harvard T.H. Chan School of Public Health - Department of Nutrition). The initiative works toward a long-term vision where nutrition, public health, and environmental and social responsibility are integrated within the foodservice industry and the culinary profession.
At the core of Menus of Change are 24 Principles of Healthy, Sustainable Menus. These 24 Principles provide chefs and foodservice leaders with a reference point, guidance and direction for healthy and delicious menus and recipes. It also provides foundational definitions and context for developing plant-forward menus.
Principles of Healthy, Sustainable Menus
Just for fun, I’m going to list the 24 Principles under Menus of Change. I’ve shared some before in a previous blog post titled Plant-Forward or Plant-Based: Is There a Difference? but given the evolving significance of this plant-forward trend I think they deserve being listed in their entirety. Further explanation about each Principle can be found at menusofchange.org.
So here are the first 10 Principles - Menu Concepts & General Operations:
Be transparent about sourcing and preparation.
Buy fresh and seasonal, local and global.
Reward better agricultural practices.
Leverage globally inspired, plant-forward culinary strategies.
Focus on whole, minimally processed foods.
Grow everyday options, while honoring special occasion traditions.
Load with menu messaging around flavor.
Reduce portions, emphasizing calorie quality over quantity.
Celebrate cultural diversity and discovery.
Design health and sustainability into operations and dining spaces.
And here are the remaining 14 Principles - Foods & Ingredients:
Think produce first.
Make whole, intact grains the new norm.
Limit potatoes.
Move nuts and legumes to the center of the plate.
Choose healthier oils.
Go “good fat”, not “low fat”.
Serve more kinds of seafood, more often.
Re-imagine dairy in a supporting role.
Use poultry and eggs in moderation.
Serve less red meat, less often.
Reduce added sugar.
Cut the salt; rethink flavor development from the ground up.
Substantially reduce sugary beverages; innovate replacements.
Drink healthy: from water, coffee and tea to, with caveats, beverage alcohol.
The Summits
In April 2023, the CIA is hosting the Global Plant-Forward Culinary Summit in Napa, California. This Summit will feature chefs and culinary masters from around the world and across the United States, plus numerous restaurant and foodservice experts. There also will be cooking demonstrations and culinary strategy discussions.
Then in June 2023, is the 2023 Menus of Change Leadership Summit in Hyde Park, New York. The Summit will address topics relevant to chefs and restaurant and foodservice operators. There will be interactive breakout sessions highlighting the Menus of Change principles on a culinary stage, and numerous question and answer opportunities.
You can request an invitation to register for either of these Summits by filling out an application online. You’ll then be notified whether or not you meet the attendance eligibility criteria.
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