There are two types of members involved in HMC, operator members and corporate members. Operator members include culinary, food science, supply chain, and nutrition leaders from volume foodservice operations. Corporate members include commodity boards, marketing orders, vendors, suppliers, and manufacturers that provide ingredients, products, and services used by volume foodservice operations.
Membership in both categories is limited, and invitations are issued by the CIA.
Operator members must be senior leaders within large volume foodservice organizations that are committed to health and wellness. Operator member companies are encouraged to have two representatives participate in HMC, a primary member and a secondary member.
Potential new operator members are screened by the HMC Membership Committee. All approved new operator members are formally invited to participate in HMC by the CIA.
There is no membership fee for operator members. One member per company is eligible to receive travel reimbursement per CIA travel policies for each meeting.
All operator members must sign an annual member commitment agreement. To maintain membership, operator members must attend at least one meeting per year, respond to all operator member surveys, participate in a working group, and contribute to HMC promotional activities.
If you would like to be considered for operator membership, please contact Amy Myrdal Miller, MS, RDN, FAND, Director of the CIA Healthy Menus R&D Collaborative.
Corporate member companies must be committed to health and wellness. All corporate members are screened and formally invited to support HMC by the CIA.
Corporate memberships are limited, and all corporate members pay an annual membership fee. Corporate members are encouraged to attend all member meetings and participate in working groups to get the most benefit of membership.
If you would like more information on becoming a corporate member of HMC, please contact Shara Orem, Director of Sponsorship Planning & Outreach, Strategic Initiatives Group, The Culinary Institute of America.