Frequently Asked Questions

HMC is an abbreviation for The Culinary Institute of America Healthy Menus R&D Collaborative.

HMC was founded in early 2010, and the first all-member meeting took place in December 2010.

Membership in HMC changes frequently for a variety of reasons, but we typically have 40 operator members and 20 representatives from the corporate member companies.

Operator members do not pay membership dues to participate in HMC. The financial support for HMC comes from the corporate members who pay an annual corporate membership fee. If your organization is interested in becoming a member, click here for contacts.

Leaders from the volume foodservice industry voiced a need for more support when working on healthy menu R&D projects. They understood how adding a greater variety of healthful menu options was important for their businesses as well as public health, but they wanted greater access to insights and information that would enable them to develop delicious, flavorful menus options more quickly. The first healthy menu R&D challenge identified by members was sodium reduction. HMC members wanted to work hand-in-hand with colleagues and vendor partners as well as technical experts to develop menu options with less sodium that also delivered great taste. Since then, HMC leaders have identified and collaborated on a variety of healthy menu developments. To learn about HMC’s current areas of focus, visit the Working Groups page.

HMC leadership is provided by three co-chairs and multiple working group chairs who provide strategic oversight and practical guidance for the initiative. The working groups collaborate throughout the year on various strategic initiatives and meeting planning. All volunteer leader work is supported and guided by the Strategic Initiatives Group at the CIA.

HMC membership is only open to senior leaders from large volume foodservice operations. This site was created to allow greater access to information and insights to both members and non-members. We encourage you to review the HMC Success Stories; these case studies provide a wealth of information on strategies for developing healthful menu options.

Meetings are designed for members only, and no outside guests are allowed access to the all-member meetings.