{"id":494,"date":"2020-08-05T19:46:37","date_gmt":"2020-08-05T19:46:37","guid":{"rendered":"http:\/\/content.principia.edu\/sites\/sustainablefood\/?p=494"},"modified":"2020-08-05T20:01:16","modified_gmt":"2020-08-05T20:01:16","slug":"menus-of-change-leadership-summit-week-one-recap","status":"publish","type":"post","link":"http:\/\/content.principia.edu\/sites\/sustainablefood\/2020\/08\/05\/menus-of-change-leadership-summit-week-one-recap\/","title":{"rendered":"Menus of Change Leadership Summit: Week One Recap"},"content":{"rendered":"\n<p class=\"has-text-align-center\">By Jolee Keplinger |August 5, 2020<br>Principia Center for Sustainability<br>Special Projects Officer<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920-1024x683.jpg\" alt=\"\" data-id=\"495\" data-full-url=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920.jpg\" data-link=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/?attachment_id=495\" class=\"wp-image-495\" srcset=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920-1024x683.jpg 1024w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920-300x200.jpg 300w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920-768x512.jpg 768w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920-1536x1024.jpg 1536w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/snip-5260459_1920.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>This summer, the Culinary Institute of America offered its <a rel=\"noreferrer noopener\" href=\"https:\/\/www.menusofchange.org\/images\/uploads\/pdf\/2020MOC_OVERVIEW.pdf\" target=\"_blank\">Menus of Change\u00ae<\/a> summit fully online due to COVID-19. This allowed me to attend the sessions while working from home in Florida, and apply the knowledge I gained to Principia College&#8217;s food system. This online summit provided valuable content that is relevant to Principia&#8217;s food scene during the unusual COVID-19 landscape.<\/p>\n\n\n\n<p> Menus of Change focuses on The Business of Healthy, Sustainable, Delicious Food Choices. This summit works to realize a long-term, practical vision which integrates optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns surrounding food. In other words, it fully addresses the <a rel=\"noreferrer noopener\" href=\"https:\/\/www.ibrc.indiana.edu\/ibr\/2011\/spring\/article2.html#:~:text=The%20Triple%20Bottom%20Line%20Defined,%3A%20social%2C%20environmental%20and%20financial.&amp;text=The%20TBL%20%22captures%20the%20essence,activities%20on%20the%20world%20...\" target=\"_blank\">triple bottom line<\/a> of sustainability (people, planet, and profit). Plant-forward food is a major focus, and a new term you will probably notice in the future.<\/p>\n\n\n\n<p><strong>What is Plant-Forward Eating?<\/strong><\/p>\n\n\n\n<p>The&nbsp;<a href=\"https:\/\/www.menusofchange.org\/images\/uploads\/pages\/2018_Menus_of_Change_Annual_Report_FINAL.pdf\">2018 Menus of Change Annual Report<\/a>, defines &#8220;<a href=\"https:\/\/www.menusofchange.org\/images\/uploads\/pdf\/Defining_Plant-Forward_Menus_of_Change.pdf\"><strong>plant-forward<\/strong><\/a>&#8221; as: <em>a style of cooking and eating that&nbsp;emphasizes and celebrates, but is not limited to, plant-based foods\u2014including fruits and vegetables (produce); whole grains; beans, legumes (pulses), and soy foods; nuts and seeds; plant oils; and herbs and spices\u2014and that reflects evidence-based principles of health and sustainability.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"922\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1-1024x922.jpg\" alt=\"\" class=\"wp-image-497\" srcset=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1-1024x922.jpg 1024w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1-300x270.jpg 300w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1-768x692.jpg 768w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1-1536x1383.jpg 1536w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2020\/08\/salad-1804441_1920-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Ways of Eating and Identity<\/strong><\/p>\n\n\n\n<p>Remember the time when people identified as either omnivores, vegetarians, or vegans? While this can still be the case, food identities are changing. Identities are going beyond extreme\/binary nouns and toward more dynamic verbs such as a <a rel=\"noreferrer noopener\" href=\"https:\/\/www.healthline.com\/nutrition\/flexitarian-diet-guide\" target=\"_blank\">&#8220;flexitarian&#8221;<\/a>, <a rel=\"noreferrer noopener\" href=\"https:\/\/www.lessmeatlessheat.org\/climatarian-diet\/\" target=\"_blank\">&#8220;climatarian&#8221;<\/a> or &#8220;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.reducetarian.org\/\" target=\"_blank\">reducetarian<\/a>&#8220;. Plant-forward eating encompasses many of these new eating identities without being restrictive and exclusive.<\/p>\n\n\n\n<p><strong>Remaining Focused on Long Term Goals<\/strong><\/p>\n\n\n\n<p>The disruption of COVID-19 can be distracting when working toward a more sustainable food system, especially when dealing with long-term issues like climate change. Menus of Change emphasized the importance of keeping up with critical goals, such as the reduction of greenhouse gasses across the food system. Food is a highly important tool when navigating the complex world of GHG reduction because everyone is dependent on it, and it&#8217;s a major way humans connect with one another. <\/p>\n\n\n\n<p>Food can be viewed as a root for creating awareness. Chefs and the art of cooking can tell a story and shed light on how the food we eat directly affects the environment. Chefs use food to enter people&#8217;s minds and hearts, so they have the ability to emphasize climate-friendly foods and move the food system in a positive direction!<\/p>\n\n\n\n<p><strong>Learn More<\/strong><\/p>\n\n\n\n<p>Click <a rel=\"noreferrer noopener\" href=\"https:\/\/sites.google.com\/principia.edu\/principiasustainability\/sustainable-food\" target=\"_blank\">here<\/a> to learn about how the Center for Sustainability is advocating for sustainable food!<\/p>\n\n\n\n<p>The <a rel=\"noreferrer noopener\" href=\"https:\/\/eatforum.org\/eat-lancet-commission\/\" target=\"_blank\">EAT-Lancet Commission on Food, Planet, Health<\/a> provides an array of relevant information related to this post.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Jolee Keplinger |August 5, 2020Principia Center for SustainabilitySpecial Projects Officer This summer, the Culinary Institute of America offered its Menus of Change\u00ae summit fully online due to COVID-19. This allowed me to attend the sessions while working from home in Florida, and apply the knowledge I gained to Principia College&#8217;s food system. This online &hellip; <a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/2020\/08\/05\/menus-of-change-leadership-summit-week-one-recap\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Menus of Change Leadership Summit: Week One Recap<\/span><\/a><\/p>\n","protected":false},"author":79,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[28,31,30,16,32],"class_list":["post-494","post","type-post","status-publish","format-standard","hentry","category-principia-college","tag-plantforward","tag-eatsustainably","tag-plantpower","tag-sustainablefood","tag-sustainablefoodsystems"],"_links":{"self":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/comments?post=494"}],"version-history":[{"count":4,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/494\/revisions"}],"predecessor-version":[{"id":502,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/494\/revisions\/502"}],"wp:attachment":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/media?parent=494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/categories?post=494"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/tags?post=494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}