149: Embedding Sustainability into the Event Planning Process

The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”!

Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve social and environmental outcomes and reduce costs in event food and beverage.

I can personally attest to the enthusiasm and knowledge Molly and Aurora bring to table around this topic. They are a do NOT miss duo! Listen as Tracy, Molly, Aurora chat about all things sustainability and event food and beverage.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com