HMC Working Groups

Members collaborate across sectors with operator and corporate members through sharing insights and case studies, contributing to projects, and helping drive culinary and operational solutions that advance the industry on issues surrounding health and sustainability. Members also participate in working groups that convene virtually and at the in-person meetings to facilitate greater collaboration, innovation and insights around the following topics:

Consumer Insights and Engagement

This working group focuses on evolving consumer demands for healthy and sustainable foods and how the foodservice industry can best innovate to meet and steer consumer interest, behavior, and engagement.

Policy

This working group focuses on current and emerging government regulations affecting the foodservice industry relating to nutrition, health, and sustainability, which may include sodium reduction guidance, food labeling regulations and the FDA’s updated definition of “healthy,” and more. HMC members will prioritize policy issues of greatest interest and impact to facilitate shared learning and innovation within the evolving food policy landscape.

Corporate Commitments

This working group focuses on drivers of change coming from corporate leadership and/or investors relating to commitments to more sustainable business practices, including CSR, ESG, net zero, and more. While health and wellness was the original driver for the creation of the HMC, sustainability is now becoming a key driver that may help drive both planetary and human health.