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Podcast: Eating at a Meeting
Episode: Embedding Sustainability into the Event Planning Process
Description: The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of "yes, and"! Opposite of the "we've always done it this way" thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve...