Welcome and Introduction to the Day
• Greg Drescher (Senior Advisor, Strategic Initiatives, CIA)
General Session VIII: Wine and the Climate Crisis: Collective Action to Decarbonize a Prized Beverage
• Katie Jackson (Co-Founder, International Wineries for Climate Action)
General Session IX: The Business of Change: Financial Markets, ESG, and the Food Industry in Transition
• Michael Kaufman (Senior Lecturer, Harvard Business School; Co-Chair, Menus of Change Business Leadership Council)
• Akash Mirchandani (Vice President, Kitchen Fund; Member, Menus of Change Business Leadership Council)
• Megan Bloomer, PhD (Vice President of Sustainability & CSR, The Cheesecake Factory; Member, Menus of Change Business Leadership Council)
• Cameron Rabe, MBA (Associate Professor, School of Business and Management, CIA)
General Session X: Growing Leadership: Educating the Next Generation of Food System Changemakers
• Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA)
• Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA)
• Roshara Sanders ’14 (Lecturing Instructor, School of Culinary Arts, CIA)
• Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation; Member, Menus of Change Scientific & Technical Advisory Committee)
• Naila Varawalla ’23 (Bachelor’s Student, CIA; Student Fellow, MCURC)
Reflections: Owning the Urgency of our Challenges
• Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA)
• Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google)
More information at
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The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.