Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.

Ayr will be part of a session on the afternoon of Wednesday, June 19 titled “The Business Case for Addressing Climate Change: Risk, Opportunity, and Profit.” This session will present three case studies that underscore the business case for responding urgently to food-related climate change imperatives—including how success and profit or failure and loss can depend on recognizing the risks of inaction. This session will also feature Rafi Taherian (Associate Vice President, Yale Hospitality), and Marie Haga (Executive Director, Crop Trust), and is moderated by Michael Kaufman (Partner, Astor Group, and Chair, Menus of Change Business Leadership Council)