The Secret Sauce of Sustainable Menus
In today’s rapidly evolving foodservice landscape, sustainability is no longer just a buzzword—it’s a business imperative. Our Executive Chef Christopher Tonti recently joined a sustainability panel discussion with leading voices in NYC hospitality and foodservice.
The topic? How to achieve sustainability goals with maximum impact through creative menu design and behavioral science for new audiences of flexitarians and omnivores. They discussed the “why” behind plant-forward menus and how we can all achieve the triple bottom line: people, planet, and profit.
the panelists.
CHEF CHRISTOPHER TONTI
Executive Chef at Thomas Preti Events to Savor
CHEF GUY VAKNIN
Executive Chef & Founder of City Roots Hospitality
MICHELE FOX
Founder of MUSE (Members United for Sustainable Events)
STEFANIE LYNCH
Corporate Engagement Director at Greener By Default
the moderator.
NEETI JAIN
Strategic Partnerships Advisor at NYC Mayor’s Office of Food Policy
The event was co-hosted by Thomas Preti Events to Savor, MUSE (Members United for Sustainable Events), TwoFortyThirty, and the NYC Mayor’s Office of Food Policy.