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Make plant-forward menus the new normal In hot pursuit of deliciousness

By Greg Drescher and Lauren M. Scott

Greg Drescher vice president of strategic initiatives and industry leadership at the Culinary Institute of America.
Greg Drescher vice president of strategic initiatives and industry leadership at CIA.
Greg Drescher is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA) which operates campuses in New York, California, Texas, and Singapore.  Mr. Drescher oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Menus of Change and Healthy Kitchens, Healthy Lives annual conferences, jointly presented by the Harvard T.H. Chan School of Public Health and the CIA’s recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform.
Lauren Scott - CMO Produce Marketing Association
Lauren M. Scott chief marketing officer
Produce marketing Association.
Lauren M. Scott is chief marketing officer at Produce Marketing Association, the fresh produce and floral industry’s leading global trade association representing companies from every segment of the supply chain. Scott has more than 20 years of experience in the consumer products industry, including work at PepsiCo and Diageo in brand management, foodservice, activation, field marketing, national promotions, cultural branding, global innovation and strategy. Plant-forward menus will be a central theme at PMA’s Foodservice Conference in July.
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