Food, Beverage, and Responsible Sourcing
Plant-forward, seasonal menus dramatically reduce emissions and water use while showcasing local farms. Offer abundant vegetarian mains with protein-rich legumes, and make meat an opt-in accent. Label allergens, donate safe leftovers, and provide hydration stations. Ask guests to bring bottles, then celebrate participation with gratitude and visible results.
Food, Beverage, and Responsible Sourcing
Bake sustainability into contracts: no single-use sachets, reusable serviceware where washing exists, compostable items only when composting is onsite, and verified sourcing with fair labor. Hold a pre-event tasting to align on flavor, plating, and waste prevention. Subscribe for our clause library to accelerate your negotiations.