Designing for Impact: How Foodservice is Cutting Carbon Through Menu Innovation

​Exploring how leading foodservice teams are aligning sourcing, culinary, and communications to meet sustainability goals

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In institutional foodservice, sustainability requires collaboration across every part of the operation. In this webinar, leaders from Google Food and Morrison Healthcare, a Compass Division, share how they’re using impact data to drive change across sourcing, culinary development, and communications. From procurement sourcing standards to recipe reformulation, discover how a cross-functional approach is helping these organizations build more sustainable, measurable, and transparent food programs that build buy-in and cut carbon.

​We’ll discuss issues like how to establish supplier sourcing standards and tips for designing institutional menus for impact first. You’ll walk away with tangible best practices for driving sustainability in an institutional environment, building systems that value measurable impact, and crafting menus at the nexus of sustainability, cost-savings, and culinary innovation.

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​Speakers:

• ​Kathy Cacciola, Global Sustainability Lead, Google

• ​Jeffrey Quasha, Sr Director of Culinary Innovation, Morrison Healthcare

• ​Moderated by: Lauren Porter, Director of Growth and Innovation, HowGood