In January 2017, after approving a new strategic plan, members voted to form five new working groups to facilitate greater collaboration, innovation, and insights.
This working group is focused on creating culinary strategies and solutions that increase plant-forward food and beverage consumption in foodservice operations by collaborating with partner companies to operationalize a variety of sustainable, affordable, scalable, and executable offerings customers crave.
This group is focused on providing members with updates on pending and current local, state, and national policies impacting the foodservice industry; highlighting the challenges these policies may present; and promoting collaboration that helps member companies comply.
This group serves as a collective voice for sharing solutions, providing guidance, defining processes and paths, identifying common language, and telling the story of “clean labels” in foodservice.
This group is collecting and promoting the goals, best practices, success stories, and healthy menu R&D initiatives of HMC member companies to internal stakeholders, policy makers, and external stakeholders and influencers.
This working group is developing a tool that helps large volume commercial and non-commercial foodservice operations evaluate the various decision-making factors related to protein and the menu choices their guests make.