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Day 2 of the Menus of Change Leadership Summit started exactly where great food conversations should – around a breakfast table that challenged assumptions about what a sustainable, plant-forward menu can be.
From Broccoli Rabe Frittata with rose harissa and feta, to Blueberry Coconut Spirulina Smoothies, baked oatmeal with caramelised pineapple, Ethiopian-inspired berbere breakfast fries featuring regenerative potatoes, zucchini date bread and lemon blueberry cornmeal muffins, every dish demonstrated that nutrition, flavour and sustainability can sit comfortably on the same plate.

What stood out wasn’t just the creativity of the menu, but how each item reflected many of the themes being discussed throughout the summit: plant-forward eating, regenerative agriculture, nutrient density, menu innovation and making sustainable choices desirable rather than restrictive.

A reminder that changing food systems doesn’t always start with grand gestures. Sometimes it starts with breakfast!

Sustainability is no longer a standalone initiative – it's becoming a core part of menu development.

Across higher education, catering teams are exploring practical ways to reduce environmental impact while maintaining quality, choice and affordability. This includes increasing plant-forward dishes, reducing food waste, sourcing locally where possible and improving menu transparency.

Importantly, sustainability doesn't mean removing choice. Instead, successful operators are helping customers make informed decisions through menu design, education and creative recipe development.

As institutions work towards ambitious sustainability goals, catering services have a significant role to play in supporting wider organisational objectives.

Day 1 of the MOC Summit delivered exactly what great conferences should: big ideas, practical solutions and plenty of inspiration.

Focus was on the opportunities presented by “Blue Foods” and the role they can play in creating healthier, more sustainable food systems. One message stood out early: we don’t simply have rights over our food systems – we have responsibilities. Responsibilities to protect our environment, reduce waste and make better use of the incredible resources already available to us.

There was plenty of discussion around the nutritional potential of seafood, with tinned fish very much “having a moment”. Rich in Omega-3 and Vitamin D, seafood can help address nutrients that are lacking in many modern diets. We also learned about initiatives such as All Clams on Deck and the work of Seafood Watch in helping operators make informed sourcing decisions.

Perhaps a favourite phrase of the day was “Seacuterie instead of Charcuterie” – a simple idea that perfectly captures the creativity needed to shift consumer behaviour.

The standout presentation came from Sydney’s renowned “Fish Butcher”, Josh Niland, whose approach demonstrates that innovation and creativity only exist when there is a problem worth solving. His business uses around 95% of every fish, transforming underutilised ingredients into sausages, terrines, fish-eye chips, fish-eye ice cream (replacing egg), and even pasta made from fish bones.
What was particularly fascinating was that the innovation doesn’t stop in the kitchen. By working directly with fishermen to change how fish are caught, handled and stored – transporting fish head-to-tail rather than on their sides to prevent bruising – shelf life can be extended by three to four days, reducing waste across the entire supply chain.

During the A1 breakout session, "Empowering Culinarians through Blue Foods", we explored how sea vegetables can support both health and ocean ecosystems. "Seaweedishball" – a blend of 80% salmon and 20% kelp felt like a natural evolution of the Protein Flip concept, using sea vegetables to enhance nutrition, sustainability and flavour without compromising consumer appeal.

A remarkable morning so far at the The Culinary Institute of America ahead of the Menus of Change Leadership Summit. Walking a campus that has been shaping culinary leaders since 1946, it’s easy to see why so many of the world’s top chefs, operators and foodservice innovators have passed through its doors. 

Highlights from the visit included exploring the Conrad N. Hilton Library, home to the second-largest culinary collection in the United States after the Library of Congress, and hearing from student guide David, who graduates this year and already has interviews lined up with organisations including Disney and hospitality operators in New Orleans. Student success is clearly embedded into the culture here.

The scale of the campus is impressive: 41 kitchens and bake shops, student accommodation designed with practice kitchens, and a learning environment where 98% of students receive scholarship support. Even the on-site brewery reflects the CIA’s educational focus, with New York State allowances enabling under-21 students to learn the brewing process through a supervised “sip and spit” approach.

Outside, the Hudson Valley continues to tell its own food story. The striking “Old Diamondsides” sturgeon sculpture, created from cutlery, celebrates a species that was once endangered in the Hudson River but has made a remarkable comeback – a fitting symbol of resilience and restoration.

Now looking forward to the opening sessions of the 2026 CIA-Harvard Menus of Change Leadership Summit, which brings together culinary, nutrition, sustainability and foodservice leaders to explore the future of healthy, sustainable and delicious food. Head to their website to watch some of the main lectures.

The traditional three-meals-a-day approach is becoming less relevant for many students.

Research continues to show that younger consumers are increasingly choosing smaller, more frequent eating occasions throughout the day. Busy schedules, hybrid learning and flexible lifestyles are driving demand for convenient, portable and affordable food options.

This trend creates opportunities for university caterers to expand grab-and-go offers, introduce healthier snack solutions and provide flexible meal options beyond traditional service periods.

The challenge is ensuring convenience doesn't come at the expense of nutrition, sustainability or value for money.

How is your institution adapting to changing student eating habits?

Students are increasingly looking for food and drink that does more than simply satisfy hunger.

Across the foodservice sector, demand is growing for products that support energy, focus, sleep, gut health and wellbeing. From protein-enriched snacks and fibre-rich breakfast options to fermented foods and adaptogenic drinks, functional ingredients are becoming a key consideration for younger consumers.

For university catering teams, this presents an opportunity to rethink menus and retail ranges. Offering clear nutritional benefits alongside great taste can help support student wellbeing while meeting evolving expectations around food.

As student lifestyles continue to change, foodservice operators that understand the connection between nutrition, academic performance and wellbeing will be well placed to deliver meaningful value.

🇺🇸 A fascinating day exploring hospitality and dining at Yale University with a huge thank you to Adam Millman Senior Director Yale Hospitality, for once again sharing insights and opening the doors to the operation.

One standout visit was Steep, where a $1.5 million investment transformed the customer journey. By redesigning the flow of the space and introducing self-checkouts, daily transactions have increased from around 600 per day to between 1,100 and 1,200 – a great example of how thoughtful design and technology can significantly improve capacity and customer experience.

At Bow Wow, located within the impressive Schwarzman Center, the location serves around 1,100 transactions between 9am and 4pm. The operation has evolved from a traditionally staffed model to one centred around self-service, demonstrating how campus retail continues to adapt to changing customer expectations.

Another highlight was learning about Rooted, the guest chef residency concept in the Schwarzman Center. Running for around 18 months, the programme brings renowned chefs onto campus to collaborate with academics and students, creating a unique intersection between food, culture and education. Upcoming chefs include Asma Khan.

We also explored Yale’s residential dining model. With 14 residential colleges, each with its own dining provision and community identity, food plays a central role in student life. A visit to Benjamin Franklin College, one of Yale’s newest colleges, reinforced how dining spaces are designed not just to feed students, but to foster belonging, connection and community.

Lots of ideas, inspiration and learning to take away from another excellent Yale Hospitality visit.

Starting the Yale visit the right way this morning with breakfast at Heirloom Restaurant & Lounge, nestled inside The Study at Yale and perfectly positioned in the heart of the Arts Campus. From elevated breakfast classics and locally sourced ingredients to a space that blends academia, hospitality and community, it set the tone for a day focused on learning, innovation and connection. A reminder that great food experiences are often about more than what’s on the plate – they help shape culture, create gathering spaces and showcase the role food plays in the wider university experience. Looking forward to exploring more of what Yale University has to offer. 🍳☕📚