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.

The post The Secret Sauce of Sustainable Menus with Executive Chef Christopher Tonti first appeared on Thomas Preti Events to Savor.