How Can We Rethink Food Waste? Open a Kitchen Powered by Surplus and Scraps

As we all work toward preserving our health and our planet for the future, initiatives like Menus of Change®, brought to you by The Culinary Institute of America and Harvard T.H. Chan School of Public Health help chefs and foodservice operators rethink their menus with an eye toward sustainability. Check out recent grad Alexandra Cerebelli as she creates innovative and amazing menus powered by surplus and scraps!

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com

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 & 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.

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