Veganuary in Foodservice: Proven Strategies for Greening Your Dining Operations

Our food system is at a critical sustainability turning point. The food we produce and consume is responsible for over 26% of global greenhouse gas emissions and 70% of global freshwater withdrawals. With millions of meals being served in corporate cafeterias, schools, hospitals, and universities in the U.S. each day, institutional foodservice plays a vital role in driving the shift toward more climate-friendly menus. Join this illuminating and interactive webinar to learn how your foodservice team can leverage proven, plant-forward menu strategies to reduce food-related environmental impacts during Veganuary and beyond. Attendees will gain practical, solutions-focused insights that are easy to implement in any foodservice operation, including: - 7 science-backed, low-intervention strategies to increase the uptake of plant-based options and reduce food-related scope 3 emissions - The benefits of piloting plant-forward menu strategies during Veganuary, including additional resources - Lessons learned from tried and tested corporate pilots of plant-forward menus - Methods on getting stakeholder buy-in and measuring success for implementation - Innovative and delicious plant-based recipe ideas to fuel your team Speakers: - Taylor Flores, Corporate Engagement Manager, Greener by Default - Chris Shapard, US Corporate Engagement Manager, Veganuary - Claire Turner, Director of Sustainability, Good Eating Company US