Schedule

Domestically and globally, young people continue to face challenges that disrupt behaviors. Beyond economic, political and cultural uncertainty, AI is unmooring individuals from what is real and what can be trusted. Although campus dining cannot control these issues, creating meaningful experiences is possible by understanding how these external forces impact an individual’s relationship with food and beverages. Maeve Webster, president of Menu Matters, will discuss how to address evolving core consumer needs to provide unique solutions and those meaningful experiences that create the foundation for a young person’s future food and beverage behavior.

Protein seems to have become a national obsession. First there were protein supplements, then protein bars, and now this includes high-protein Poptarts and bottled waters with added protein. The updated 2025 Dietary Guidelines for Americans recommend prioritizing protein at every meal, and include red meat as a good source. Data from the National Health And Nutrition Examination Survey suggest that Americans typically exceed the standard protein recommendation but get half or less of the recommendation for fiber. Animal foods like red meat, pork, chicken, and dairy are all good sources of protein but none of them have any fiber. A hot new topic in Nutrition is the gut microbiome, that we are learning is important for lowering inflammation and improving immune function; dietary fiber fuels our gut microbiome. Legumes and pulses are good sources of both protein and fiber. How often do you eat legumes or pulses? Most Americans eat less than the recommended amount of these, and many do not even know what these are. In a uniquely engaging blend of humor and evidence-based medicine, Professor Gardner will address America’s current obsession with protein, and suggest why and how we should be feeding our microbiotic friends, particularly with legumes and pulses.

This presentation focuses on how the issue of ultra-processed foods can be addressed to create a healthier and more sustainable food supply in the future. It will mainly focus on food design approaches.

This presentation reviews the science behind the six pillars of lifestyle medicine—nutrition, physical activity, sleep, stress management, avoidance of risky substances, and social connection. In addition, it summarizes current clinical guidelines for each pillar and maps how these domains interact to influence chronic disease risk and resilience. For each pillar, the talk covers key high-quality evidence and practical guideline targets.

An opening evening designed to foster connection, mentorship and visibility for women leaders in campus dining, foodservice, nutrition, and industry roles.