Detailed Program Schedule
Tuesday, June 8th
12:30 pm Keynote Speaker
Is a Healthy and Sustainable Diet for All Possible?
Walter Willett, Professor of Epidemiology and Nutrition at the Harvard T.H. Chan School of Public Health and Professor of Medicine at Harvard Medical School
1:00 pm Keynote Speaker
Wicked Ways in Plant-Based or Pushing boundaries in Plant-Based
Derek Sarno, Co-Founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC
1:30 pm Incoming Freshmen Panel Session
Five rising seniors/incoming freshmen from across the nation will discuss why they chose a particular college to attend and what things they considered, including everything from academics, tuition/fees, scholarships and financial aid, to how campus life played into their final decision. Was the quality of the dining program, sustainability, authenticity, social values, and even the deliciousness of the food that is served, also taken into consideration?
Moderator: Robert Franek, Editor-in-Chief at The Princeton Review
2:30 pm Keynote Speaker
Keeping it Real
Americans are always chasing a new food fad–and so, by necessity, are their foodservice providers. But college dining services have an opportunity, and the responsibility, to do more than serve up the latest food fashions. This talk will take a historical look at America’s obsession with silver-bullet solutions to food and diet, examine current trends and argue that a simple, consistent emphasis on real, wholesome ingredients and community is a unique opportunity to help students’ create lifelong healthy relationships to food.
Jane Black, Award-Winning Food Writer, The Washington Post, The Wall Street Journal, the New York Times, and Eating Well.
3:00 pm Key Speaker
Gonzalo Campos, Seafood Sector Leader Europe Sealed Air Packaging
3:15 pm President Panel from the industry
Three influential presidents from the supply chain will discuss the state of the industry, their company’s vision and how we can all work together strategically to grow our business and better serve our customers. Sustainability, healthy eating and having diversified and delicious food choices continues to be valued by our GenZ customers. Is the plant-based movement continuing to grow? What can we expect?
- Moderator: Marie Molde, Client Solutions, Datassential
- Perry Miele, President of Nestlé Professional
- Soren Bjorn, President, Driscoll’s of the Americas
- George Holm, Chairman, President & Chief Executive Officer Performance Food Group
- Michel Nischan Chef, Author and Food Equity Advocate, Co-Founder & Board Chair, Wholesome Wave Founder & President, Wholesome Crave
4:15 pm Workshop
The world of edible mushrooms is definitely mighty! In this workshop we will explore not only workhorse buttons but the world of exotic mushrooms both cultivated and wild. They are great alternatives to meat plus, we couldn’t survive without them which we’ll talk about.
John Ash Chef, Consultant and Cookbook Author
4:15 pm Workshop
Thai with Chai
In this course, I will share the simple plant-based dishes with authentic Thai flavors. The menu consists of Northeastern style mixed mushroom salad, fruit salad, string beans with hot chili, and traditional Thai desserts pumpkins (Kbocha squash) with coconut sauce. These four items are delicious, healthy, and easy to prepare. They are also practical for large volume cooking that can be applied to your establishments.