Institutions that provide meals to diverse populations are challenged to create menus that are acceptable and culturally responsive but within financial and supply constraints. A panel will discuss: 1) factors to consider when creating culturally, age and religion-appropriate menus (especially for schools, long term care facilities and other institutions); 2) supply chain, food production and labor issues; 3) menu modifications or adjustments to meet culturally specific and religious practices; and 4) using data in menu design and decision-making to meet required institutional, regulatory and customer needs. Menus must be nutritious, provide variety, and reflect the flavor, taste, or religious preferences of consumers. They are "an opportunity for conveying cultural diversity and inclusion initiatives" (Abdelmassih 2020).