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!

[x_image type=”none” float=”none” src=”https://thomaspreti.com/wp-content/uploads/PPCCreportcover24.jpg” alt=”Plant Powered Carbon Challenge Annual Report” link=”true” href=”https://www.nyc.gov/assets/foodpolicy/downloads/pdf/PPCCannualreport24.pdf” title=”Plant Powered Carbon Challenge Annual Report” target=”blank” info=”none” info_place=”top” info_trigger=”hover”]

The post FEATURED: NYC’s Plant Powered Carbon Challenge Annual Report first appeared on Thomas Preti Events to Savor.

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.