Discover how smart planning and thoughtful partnerships can drastically reduce food waste and make your events more sustainable — without sacrificing quality or guest experience. 

In this webinar, Chef Chris Locke takes you behind the scenes of innovative culinary operations to explore how circular menu design, strategic venue selection, and intentional food service can help event professionals lead the charge in waste reduction.

You’ll learn how to:

• Ask the right questions during the venue selection process to understand their food waste policies
• Engineer menus that use every part of the ingredient — from seed to skin
• Rethink packaging and prep processes to eliminate reliance on single-use materials
• Design takeaway gifts and swag with their full lifecycle in mind

Packed with real-world examples — including a zero-waste beverage activation for Nike — this session will challenge you to consider the full event lifecycle, from pre-event planning to post-event leftovers. Walk away with actionable insights that you can implement immediately to make your next event more environmentally responsible and creatively impactful.