In 2024, we formalized our PPCC Action Plan and kicked off a Pilot Program with strategies to target the driving contributors of food emissions. We’re proud to report over 22% reductions in our menu emissions year-over-year, a total savings of 188,252 kg CO2e and 2.4 kg CO2e per guest served at our events!

Read more about our progress in our Annual Emissions Report below:

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We are ecstatic to have been featured in this annual report, with a special feature article that takes you behind the scenes of our first two weeks of June 2024. It all starts with how we began implementing simple changes that resulted in a reduction of 6,307 kilograms of CO2 equivalent. To put it in perspective, that’s like saving the environment from the emissions of burning nearly 7,000 pounds of coal, driving over 16,000 miles in a gas-powered vehicle, or planting 104 trees and letting them grow for 10 years.

Read the entire feature here about how Thomas Preti and our fellow signatories are making strides to reduce the carbon footprint of our food system!

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How plant-forward menu engineering can benefit your guests, the planet, and your bottom line.

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.

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The Plant-Powered Carbon Challenge is designed to galvanize the private sector in slashing carbon emissions from our food system, responsible for a third of greenhouse gasses globally (UNFAO).

As an inaugural member of this game-changing program, Thomas Preti Events to Savor has committed to cut the carbon footprint of our menus by 25% by 2030.

This bold goal is a promise to our people and to our planet that we’re committed to ambitious, collective action to fight climate change. We are proud to stand among incredible organizations from across our industry that are leading the charge toward a greener future.

In coordination with NYC’s Office of Food Policy and Greener by Default, we are developing a formal action plan to reach this target, which includes regularly measuring our carbon footprint, designing climate-friendly, plant-forward menus, and reporting on our progress over time.

“We’re beyond honored to be recognized by the city for our commitment to sustainable catering,” said Tommy Preti, co-founder of our Green Team. “We’ve always felt that moving the needle on climate change is all about building partnerships with other businesses and organizations who want to make a difference, and this initiative perfectly aligns with that vision.”

“Catering to our future” (as we like to say at Preti) means finding win-wins for our palates and our planet. This bold initiative reinforces our mission to show by example that long-term thinking and responsible action are what will create the best experiences for our clients, our community, and our company!

Stay tuned for updates on this exciting new journey as we contribute to a greener New York, one bite at a time.

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