Venues and event planners track flight emissions and recycling rates, yet one of the highest-leverage variables for environmental impact remains hidden: the catering menu. Join behavioral science and hospitality experts as they deconstruct how choice architecture strategies can be used to slash your carbon footprints, lower procurement costs, and deliver inclusive and satisfying menus.

Learning outcomes:

Demystify the biggest misconception about local food & how to easily communicate catering’s environmental impact to corporate stakeholders and attendees

Learn simple behavioral science techniques to design sustainable, plant-forward menus & how to guide 60-80% of omnivores to choose sustainable options effortlessly

Explore actionable steps to make your catering menu work for the planet, and your bottom line

This session is approved for the following certifications.

* ICCA Skills Domain CICS/CICE: 0.5

* CSEP Approved