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Reducing Scope 3 Emissions Through Corporate Dining

1:30 pm - 2:30 pm

Grand Canyon 9-10-11

Lowering supply chain emissions is a challenge that requires collaboration across the entire company. Your culinary team might be a hidden resource that can unlock significant emissions reductions while cutting costs. Simply shifting the default options from meat-heavy to plant-rich meals can dramatically cut dining’s carbon footprint while protecting freedom of choice and maintaining high employee satisfaction. Sustainability directors and chefs who have tested and refined this approach will share best practices and lessons learned, from menu design to marketing.

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