Foodservice for a Sustainable Future: Proven Strategies for Low-Carbon Dining

​Foodservice plays a critical role in reducing carbon emissions across industries, from corporate dining and hospitality to universities, healthcare, and event catering. This interactive panel discussion brings together experts from Greener by Default, The Good Food Institute, The Good Eating Company, and the former Global Food Program Manager for LinkedIn to share the latest research, behavioral-science strategies, and real-world case studies on how plant-forward menus can drive sustainability while enhancing inclusivity and health.

​Attendees will gain practical, solutions-focused insights they can apply immediately to their foodservice operations, including:

• ​7 science-backed, low-intervention strategies to increase uptake of plant-based options and reduce food-related scope 3 emissions

• ​Insight into the latest research on plant-based proteins and their life cycle assessment ratings 

• ​Lessons learned from tried and tested corporate pilots of plant-forward menus

• ​Methods on getting stakeholder buy-in and measuring success for implementation

​Speakers:

• ​Shayna Fertig, Senior Advisor to the President, The Good Food Institute

• ​Taylor Flores, Corporate Engagement Manager, Greener by Default

• ​Anna Bohbot, Former Global Food Program Manager, LinkedIn & Senior Associate, SupplyChange

• ​Philip Saneski, Executive Chef, Good Eating Company US

​The first 30-minutes will be reserved for networking and a selection of drinks will be available for purchase onsite.

​This session is organized by Greener by Default and The Good Food Institute.

​By registering for this event, you agree to share your registration information with the organizers of SF Climate Week as well as the session organizers listed above.

​#SustainableFoodservice #PlantForwardDining #PlantBased #Climate #CarbonReduction #Scope3Emissions #FoodStrategy